Best 7 Goat Cheese Apple Fennel Salad Recipes

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Indulge in a culinary journey with our curated collection of three tantalizing goat cheese apple fennel salad recipes, each offering a unique flavor profile to delight your palate. Embark on a refreshing escapade with our first recipe, where crisp apples, fennel, and tangy goat cheese harmoniously blend in a light vinaigrette dressing, creating a symphony of flavors. For a more substantial meal, our second recipe elevates the salad with the addition of roasted chicken, caramelized walnuts, and a creamy goat cheese dressing, resulting in a delectable interplay of textures and tastes. Craving something warm and comforting? Our third recipe presents a delightful warm salad, featuring sautéed apples and fennel tossed in a rich balsamic vinaigrette, topped with crumbled goat cheese and toasted walnuts. With three distinct renditions, this article caters to diverse culinary preferences, ensuring you find the perfect goat cheese apple fennel salad recipe to satisfy your cravings.

Here are our top 7 tried and tested recipes!

FENNEL-AND-APPLE SALAD WITH GOAT CHEESE



Fennel-and-Apple Salad with Goat Cheese image

This fresh and crunchy salad feeds a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

2 medium fennel bulbs (2 1/4 pounds total)
2 stalks celery, trimmed, strung with a vegetable peeler
1 Fuji apple
2 lemons
3/4 cup dried apricots, torn into bite-size pieces
1/4 cup unsalted pistachios, coarsely chopped, plus 1 tablespoon for garnish
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 four-ounce log fresh goat cheese

Steps:

  • Trim tops and bottoms of fennels; peel outer layer. Slice lengthwise as thinly as possible. Transfer to large bowl. Cut celery on diagonal into very thin slices; add to bowl. Quarter and core unpeeled apple. Cut each quarter lengthwise into very thin slices. Place in small bowl; squeeze juice from one lemon over apples; toss. Add to fennel. Add apricots and 1/4 cup chopped nuts to fennel.
  • Squeeze remaining lemon over salad. Drizzle with oil, salt, and pepper; toss. Transfer to serving bowl. Crumble goat cheese over top; sprinkle with remaining 1 tablespoon nuts.

FENNEL SALAD WITH GOAT CHEESE AND PINE NUTS



Fennel Salad with Goat Cheese and Pine Nuts image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 2 servings as a main dish; 4 servings as a side dish

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
3 cups loosely packed baby arugula leaves
1 bulb fennel, fronds removed and chopped, bulb cored and thinly sliced using a mandoline
2 ounces goat cheese, crumbled
2 tablespoons pine nuts, toasted

Steps:

  • Whisk together the oil, vinegar and salt and pepper in a small bowl. Combine the arugula and sliced fennel in a medium salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with salt and pepper. Scatter the fennel fronds, cheese and pine nuts on top and serve.

Nutrition Facts : Calories 192, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 11 milligrams, Sodium 242 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams

APPLE FENNEL SALAD



Apple Fennel Salad image

This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup balsamic vinegar
8 cups fresh arugula or baby spinach
1 large fennel bulb, thinly sliced
1 large tart apple, julienned
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
4 ounces crumbled goat cheese
1 cup glazed walnuts

Steps:

  • In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

Nutrition Facts :

FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

GOAT CHEESE FENNEL APPLE SALAD



Goat Cheese Fennel Apple Salad image

Make and share this Goat Cheese Fennel Apple Salad recipe from Food.com.

Provided by Corrinne J

Categories     Fruit

Time 15m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 6

1 (5 1/3 ounce) package chavrie goat cheese
2 ea. gala apples
1 ea. celery
1 ea. fennel bulb
1/2 teaspoon lemon juice
1/2 cup walnut pieces

Steps:

  • Remove core and slice apples.
  • Remove core and slice fennel.
  • Cross cut celery.
  • Mix apples, fennel and celery with lemon juice in a stainless steel bowl.
  • Fold in Chavrie®.
  • Serve on a bed of baby salad and top with walnut piece.

Nutrition Facts : Calories 287.9, Fat 21, SaturatedFat 8.7, Cholesterol 29.7, Sodium 232.9, Carbohydrate 17.1, Fiber 4.6, Sugar 8.7, Protein 11.3

ROASTED BEET, GOAT CHEESE AND FENNEL SALAD



Roasted Beet, Goat Cheese and Fennel Salad image

Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 16

3 tablespoons lemon juice
1 tablespoon finely chopped shallot
1 ½ teaspoons Dijon-style mustard
½ teaspoon finely grated lemon zest
½ teaspoon honey
⅓ cup olive oil
Reynolds Wrap® Aluminum Foil
2 large (8 ounce) beets
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 medium fennel bulbs, cored and very thinly sliced
8 cups torn butterhead (Boston or bibb) lettuce
¼ cup chopped walnuts, toasted
4 ounces crumbled goat cheese (chevre)
2 tablespoons snipped fresh chives
Aluminum foil

Steps:

  • Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
  • Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
  • Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
  • In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
  • In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
  • Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

Nutrition Facts : Calories 213 calories, Carbohydrate 13.7 g, Cholesterol 11.2 mg, Fat 16 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 4.4 g, Sodium 323.9 mg, Sugar 5.8 g

APPLE AND GOAT CHEESE SALAD



Apple and Goat Cheese Salad image

This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

6 cups torn mixed salad greens
2 medium apples, chopped
1/2 cup raisins
1/2 cup green grapes, halved
2 tablespoons olive oil
4-1/2 teaspoons balsamic vinegar
1 tablespoon honey
1-1/2 teaspoons lemon juice
1 garlic clove, minced
3 tablespoons chopped walnuts, toasted
2 tablespoons crumbled goat cheese

Steps:

  • In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.

Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • Use a variety of apples. Different types of apples will give your salad different flavors and textures. Some good options include Granny Smith, Honeycrisp, and Fuji.
  • Thinly slice the apples. This will help them to absorb the dressing and soften slightly.
  • Don't overdress the salad. A little bit of dressing goes a long way. You can always add more if needed.
  • Serve the salad immediately. The apples will start to brown if they sit for too long.
  • Add some extra crunch. If you like, you can add some chopped walnuts or pecans to the salad.

Conclusion:

This goat cheese, apple, and fennel salad is a delicious and refreshing way to enjoy fresh fall produce. The sweetness of the apples pairs perfectly with the tanginess of the goat cheese, and the fennel adds a nice anise flavor. This salad is also very easy to make, making it a great option for a weeknight meal.

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