Best 6 Crisp Goat Cheese Salad Recipes

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Calling all cheese and salad lovers! Get ready to indulge in the delightful flavors and textures of our crisp goat cheese salad. This refreshing and vibrant dish combines the tanginess of goat cheese with the sweetness of roasted beets, the crunch of walnuts, and the freshness of mixed greens. Drizzled with a zesty honey-balsamic vinaigrette, this salad is a symphony of flavors that will tantalize your taste buds. Craving something warm and comforting? Look no further than our roasted beet and goat cheese tart. This savory tart features a flaky crust filled with a creamy goat cheese and roasted beet filling, topped with a sprinkling of fresh herbs. It's the perfect combination of sweet and savory, and it's sure to be a hit at your next gathering. And for a light and flavorful lunch or dinner, try our goat cheese and beet salad with quinoa. This hearty salad combines roasted beets, goat cheese, quinoa, and mixed greens, all tossed in a tangy balsamic vinaigrette. It's a nutritious and delicious meal that's perfect for busy weeknights. No matter which recipe you choose, you're in for a treat with our crisp goat cheese salad, roasted beet and goat cheese tart, and goat cheese and beet salad with quinoa.

Here are our top 6 tried and tested recipes!

CRISP GOAT-CHEESE SALAD



Crisp Goat-Cheese Salad image

The goat-cheese discs can be prepared through step 2 up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Before cooking, brush disks with oil.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 pound)
1 large egg
Salt and pepper
1 1/2 cups plain breadcrumbs
1 twelve-ounce log fresh goat cheese
1 tablespoon white-wine vinegar
1 tablespoon grainy or Dijon mustard
8 ounces mesclun or mixed salad greens

Steps:

  • Heat the broiler. Brush a baking sheet with oil; set aside. Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
  • In a shallow bowl, whisk egg with 1/4 teaspoon each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each into a disc about 1/2 inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
  • In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
  • Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
  • Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.

CRISPY GOAT CHEESE SALAD



Crispy Goat Cheese Salad image

Provided by Claire Robinson

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups fresh bread crumbs
Kosher salt and freshly cracked black pepper
1/4 cup rosemary infused olive oil, plus 3 teaspoons
1 teaspoon chopped fresh thyme leaves, plus 4 sprigs for garnish
1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks
4 ounces baby mixed greens, washed and dried

Steps:

  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme.
  • Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.
  • Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.

CRISPY GOAT CHEESE SALAD



Crispy Goat Cheese Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

8 ounces goat cheese, at room temperature
3 tablespoons chopped basil
1 teaspoon lemon zest
1/4 teaspoon kosher salt, plus more for sprinkling
8 sheets phyllo dough
1/3 cup olive oil
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
3 cups baby arugula
1 bunch frisee lettuce, root end removed
1/2 cup edible rose petals

Steps:

  • For the goat cheese: Preheat the oven to 400 degrees F. Line a small baking sheet with parchment and set aside.
  • Stir together the goat cheese, basil, lemon and salt with a rubber spatula in a medium bowl.
  • Lay one sheet of phyllo flat in front of you. Brush it gently with some of the oil. Lay another piece of phyllo on top and brush gently with more oil. Continue two more times to have 4 sheets of phyllo. Cut the dough into 5 strips. Scoop a tablespoon of the goat cheese mixture onto one end of a strips. Bring a corner up and over the cheese to line up the bottom edge with the right edge of the phyllo forming a triangle. Continue to do this, folding the phyllo like flag, until you have a little triangle goat cheese package. Continue with the remaining strips and repeat the process with remaining sheets of phyllo. Place the triangles on the prepared pan and brush the tops with more oil. Sprinkle the tops with a pinch of salt. Bake until golden brown and crispy, about 12 minutes.
  • For the salad: Whisk together the oil and lemon juice in a large bowl. Season with the salt. Add the greens and toss gently to coat. Sprinkle with the flower petals and toss gently to coat. Pile the salad on a platter and place the goat cheese packs around the salad.

CRISP GOAT-CHEESE SALAD



Crisp Goat-Cheese Salad image

Categories     Salad     Cheese     Broil     Goat Cheese     Simmer     Boil

Yield Serves 4

Number Of Ingredients 9

1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 pound)
1 large egg
Coarse salt and fresh ground pepper
1 1/2 cups plain breadcrumbs
1 log fresh goat cheese (12 ounces)
1 tablespoon white-wine vinegar
1 tablespoon grainy or Dijon mustard
8 ounces mesclun or mixed salad greens

Steps:

  • Heat the broiler. Brush a baking sheet with oil; set aside. Place the potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer just until fork-tender, 20 to 25 minutes. Rinse the potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
  • In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in another shallow bowl. Slice the goat cheese into 8 rounds (see note below), and pat each into a disk about 1/2 inch thick. Dip the disks in the egg and then in the breadcrumbs, coating evenly. Place on the prepared baking sheet.
  • In a large bowl, whisk together the vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup of the oil, whisking to emulsify. Set aside.
  • Brush the disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
  • Toss the greens and potatoes in the dressing. Divide the salad among 4 plates, and top each with 2 cheese disks.
  • Slicing Goat Cheese
  • Freezing the goat-cheese log for several minutes makes it easier to slice.

GREEN SALAD WITH BAKED GOAT CHEESE



Green Salad with Baked Goat Cheese image

I combined my favorite parts of a variety of salads to create this masterpiece. The warm baked cheese and crunchy croutons are wonderful complements to the crisp salad greens.-Deb Morris, Wevertown, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 log (4 ounces) fresh goat cheese
1 tablespoon olive oil
1/4 cup seasoned bread crumbs
1 package (5 ounces) spring mix salad greens
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
4 bacon strips, cooked and crumbled
1/2 cup Caesar salad croutons
Salad dressing of your choice

Steps:

  • Preheat oven to 350°. Cut goat cheese into eight slices; brush both sides with olive oil and coat with bread crumbs. Place on an ungreased baking sheet. Bake until cheese is bubbly, 5-6 minutes., In a large bowl, combine salad greens, cranberries, walnuts and bacon; transfer to a platter. Top with cheese and croutons. Serve with dressing of your choice.,

Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

CRISP GOAT CHEESE SALAD



Crisp Goat Cheese Salad image

The goat cheese disks can be prepared up to a day ahead, Cover with plastic wrap and keep in the refrigerator. Before cooking , brush disks with oil. Freezing the goat log for several minutes makes it easier to slice.

Provided by Chef mariajane

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup olive oil, plus more for baking sheet
3 large red potatoes, about 1 lb
1 large egg
salt and pepper
1 1/2 cups plain breadcrumbs
12 ounces log goat cheese
1 tablespoon white wine vinegar
1 tablespoon grainy mustard or 1 tablespoon Dijon mustard
8 ounces mixed salad greens (or mesculin)

Steps:

  • Heat the broiler. Brush a baking sheet with oil. Set aside.
  • Place the potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20-25 minutes. Rinse the potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
  • In a shallow bowl, whisk the egg with 1/4 teaspoons each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each disk into a disk about 1/2-inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
  • In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoons each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
  • Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
  • Toss mesculin and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.

Nutrition Facts : Calories 922.9, Fat 56.3, SaturatedFat 22.3, Cholesterol 113.8, Sodium 845.9, Carbohydrate 75.6, Fiber 6.7, Sugar 8.3, Protein 30.8

Tips:

  • Utilize Fresh Ingredients: Ensure that your ingredients, especially the goat cheese, are fresh for optimal taste and texture.
  • Experiment with Greens: Feel free to mix and match different types of greens to create a salad that suits your taste preferences.
  • Proper Dressing Technique: Drizzle the dressing over the salad just before serving to maintain the crispiness of the greens.
  • Goat Cheese Selection: Opt for a soft and creamy goat cheese that can be easily crumbled.
  • Temperature Matters: Serve the salad slightly chilled for a refreshing experience.

Conclusion:

This Crisp Goat Cheese Salad offers a delightful combination of flavors and textures, making it a perfect choice for a light and refreshing meal. The tangy goat cheese, crispy greens, and sweet vinaigrette dressing come together to create a harmonious and satisfying dish. Experimenting with different greens and toppings allows for customization, ensuring that everyone can enjoy this salad. Whether served as a main course or a side dish, this salad is sure to impress with its simplicity and deliciousness.

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