Goat Cheese Salad: Perfect Pairing Ideas For You

Goat cheese salad is a delicious dish that can be made in a variety of ways. The creamy texture of the cheese complements the other ingredients in the salad well. The ingredients used in this salad vary depending on your taste and preference. For example, you can add bacon, walnuts, peaches, pears, or even beets. A popular dressing for goat cheese salads includes honey and balsamic vinegar.

Goat cheese, also known as 'chèvre', is a soft, white cheese made from goat's milk. It has a tangy aftertaste and has been around for 5,000 years.

Goat cheese salads are typically made with a mix of leafy greens, such as arugula, romaine lettuce, and spinach. The cheese is usually crumbled on top of the salad, along with other ingredients such as nuts or fruit.

Goat's cheese, bacon, and walnuts

One option is to create a warm salad by candying the bacon and walnuts. To make candied bacon, cook the bacon in maple syrup until the sugariness coats the salty bacon. For candied walnuts, toast the nuts in the oven or a skillet until lightly browned and aromatic. Combine the bacon and walnuts, then mix in some rosemary and brown sugar to taste. This sweet and savoury combination is the perfect complement to the sharp, creamy goat's cheese.

Another way to incorporate these ingredients into a goat cheese salad is to make a more traditional salad with a vinaigrette dressing. Start by cooking the bacon until crispy, then chop it into bite-sized pieces. Toast the walnuts in a dry pan and roughly chop them as well. Assemble your salad with mixed greens, vegetables of your choice, and the goat's cheese. Top with the bacon and walnuts, then drizzle your favourite vinaigrette over the salad.

For a heartier option, you can also add a soft-boiled egg to the salad. The runny yolk will add a delicious creaminess to the dish. To make the egg, place it in a saucepan of cold water, bring it to a boil, and then reduce the heat to a simmer for about 5-7 minutes, depending on how runny you like your yolk. Assemble the salad as before, adding the egg, and drizzle with your chosen dressing.

Finally, for a unique twist, you can stuff dates with the goat's cheese and top them with the candied bacon and walnuts. To do this, slice the dates lengthwise, remove the seeds, and stuff them with a soft goat's cheese. Sprinkle the dates with the candied bacon and walnut mixture and bake in the oven until warmed through. This option makes for a delicious and unexpected appetizer or salad component.

Chevre, a mild soft goat's cheese

• Nuts: Walnuts, pecans, pistachios, almonds, or hazelnuts.
• Fruits: Cranberries, peaches, pears, apricots, apples, berries, grapes, or tomatoes.
• Vegetables: Artichokes, fennel, beets, carrots, or roasted sweet potatoes.
• Meats: Bacon or chicken.
• Dressings: Balsamic vinaigrette, citrus salad dressing, Dijon mustard dressing, or apple cider vinegar dressing.

Cranberry walnut goat's cheese salad

A cranberry walnut goat cheese salad is a delicious and elegant dish that can be served as a side or a light and flavourful lunch. This salad combines the sweetness of cranberries, the crunchiness of walnuts, and the tanginess of goat cheese, resulting in a unique taste and texture. Here is a guide on how to make this delightful salad.

Ingredients

The key ingredients in a cranberry walnut goat cheese salad are cranberries, walnuts, and goat cheese. For the cranberries, it is recommended to use dried sweetened cranberries as they add a nice sweet and tart flavour to the salad. If you prefer a different taste, you can also use dried cranberries without added sugar or even fresh cranberries, although they might be too tart for some palates. As for the walnuts, choose raw, unsalted, and unroasted walnuts and chop them roughly to add a nice crunch to the salad. Finally, for the goat cheese, you can use regular goat cheese, which is easier to crumble but has a stronger flavour, or you can opt for chèvre, a young and fresh goat cheese that is creamier and can still be crumbled.

In addition to these key ingredients, you will need some greens for your salad. Baby spinach is an excellent choice, but you can also use mixed greens, arugula, or baby spinach. To add some extra flavour and texture, consider adding red onion, thinly sliced, and candied pecans or walnuts.

Dressing

A simple yet delicious vinaigrette dressing can be made by whisking together oil, balsamic vinegar, honey, minced shallot, and a pinch of salt and pepper. The standard vinaigrette oil-to-vinegar ratio is 3:1, but for this recipe, a slightly more acidic dressing with a 2:1 ratio is preferred. If you want a less acidic dressing, feel free to add more oil. You can also substitute honey with maple syrup to adjust the sweetness to your taste.

Preparation

Start by making the dressing and chilling it in the refrigerator until you are ready to assemble the salad. In a large salad bowl, add your choice of greens, dried cranberries, and chopped walnuts. Gently toss them together. Then, pour the dressing around the inside of the bowl, allowing it to run down and coat the inside. Toss the salad again to ensure an even coating of the dressing. Finally, crumble the chilled goat cheese over the salad and gently toss once more.

Tips and Variations

This salad is best served fresh, as the dressing can make the greens wilt over time. However, you can make the dressing in advance and store it in the refrigerator for up to a week. Additionally, you can experiment with different ingredients and variations to make the salad your own. Here are some ideas:

• Add some fresh fruit like blueberries, strawberries, or slices of crisp red or green apples.
• For a heartier salad, include more vegetables such as bell peppers, red onions, cucumbers, carrots, or sweet potatoes.
• Swap the greens and use arugula for an arugula goat cheese salad.
• Change the type of vinegar used in the dressing, such as red wine vinegar or white wine vinegar.
• Use flavoured goat cheese, like cranberry goat cheese, to add another dimension of flavour.
• Include pomegranate seeds for a unique texture and flavour.
• Bulk up the salad by adding some protein like cooked chicken or shrimp to make it a more filling main dish.

Arugula, apple, and pecan goat's cheese salad

Arugula, Apple, and Pecan Goat Cheese Salad

This salad is a symphony of flavours and textures, with peppery arugula, crisp apples, creamy goat cheese, and crunchy pecans, all brought together by a tangy-sweet dressing. It is a perfect healthy side dish or main course when paired with chicken, shrimp, chickpeas, or tofu.

Ingredients:

• Arugula: Baby arugula is preferred as it is bite-sized and has a mild peppery flavour. Larger arugula leaves can be used but they have a stronger, more bitter taste. Spinach is a good substitute.
• Apples: Honeycrisp apples are recommended for their sweetness and crispness, but any apple can be used.
• Pecans: These nuts add a creamy texture and a satisfying crunch. Walnuts, cashews, hazelnuts, or almonds can be used as substitutes. For a nut-free option, use pumpkin or sunflower seeds.
• Goat Cheese: Soft goat cheese (chevre) adds a creamy, salty element to the salad. Feta, blue cheese, manchego, or parmesan can be used as substitutes. For a dairy-free option, use vegan feta.
• Red Onion: Slightly sweet and tangy, red onions complement the apples and honey dressing. For a milder flavour, use green onions or shallots, or soak the red onions in water before adding them to the salad.
• Dressing: The dressing is made with lemon juice, olive oil, honey, white wine vinegar, salt, and pepper. For a sweeter, less acidic dressing, use orange juice instead of lemon juice.

Instructions:

• Make the dressing by whisking together the lemon juice, olive oil, honey, white wine vinegar, salt, and pepper.
• Thinly slice the apple and red onion.
• Combine the arugula, apple slices, pecans, and goat cheese in a bowl.
• Drizzle the dressing over the salad and toss to coat everything evenly.
• Serve immediately.

Tips and Variations:

• Slice the apples and chop the pecans to ensure everything is bite-sized.
• Add the dressing just before serving to prevent the arugula from becoming soggy.
• For a warm grain bowl, mix in farro, quinoa, or brown rice. Add roasted vegetables like sweet potatoes, butternut squash, or beets.
• For an Italian twist, use white balsamic vinegar, pomegranate seeds instead of apples, and thinly sliced prosciutto.
• For a licorice note, add fennel and smoked salmon, and use blue cheese instead of goat cheese.
• For a milder flavour, combine the arugula with romaine lettuce, butter lettuce, or spring mix.

Beet, apple, and walnut goat's cheese salad

Beet, Apple, and Walnut Goat Cheese Salad

A stunning and delightful salad, this dish is a wonderful mix of textures and flavours. With sweet and earthy beets, crunchy apples, rich walnuts, and creamy goat cheese, this salad is a delight for the senses. Here is a guide on how to make this delicious salad.

Ingredients

• Beets (use a mix of red, golden, and pink Chioggia beets for a vibrant salad)
• Granny Smith apple (or a ripe pear for a sweeter taste)
• Arugula or spring mix (for the fresh base)
• Soft goat cheese (for a creamy texture and tangy taste)
• Toasted walnuts (for that extra crunch)
• Thinly sliced shallots (for depth of flavour)
• Balsamic vinaigrette (a mix of olive oil, balsamic vinegar, maple syrup, garlic, and mustard)
• Flaky sea salt and freshly ground black pepper

Optional Ingredients

• Bacon, peaches, or pears (for a unique twist)
• Honey (for drizzling over the cheese)
• Microgreens (for an extra touch of freshness)

Method

• Preheat the oven to 400°F.
• Wrap each beet in aluminium foil and drizzle with olive oil, salt, and pepper.
• Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender.
• Remove the beets from the oven, cool, and peel the skins.
• Slice the beets into 1/4-inch-thick rounds.
• Assemble the salad with the greens, shallots, apples, beets, walnuts, and cheese.
• Drizzle with the balsamic vinaigrette and season with salt and pepper.
• For an extra touch, add some microgreens.
• Enjoy this delicious and colourful salad!

Tips

• The beets can be cooked and the dressing made up to two days in advance and stored in the fridge.
• If you want to get creative, try adding some bacon, peaches, or pears to the salad.
• For a sweeter taste, use a ripe pear instead of a Granny Smith apple.
• This salad pairs well with hearty dishes like roasted pork loin or mushroom risotto.

Frequently asked questions