Goat Cheese Salad

Simple, healthy and delicious! Warm, creamy goat cheese is enveloped in a crispy pecan crust and topped with a simple mustard vinaigrette tossed with fresh spring greens. This salad is summer on a plate and it will quickly become one of your favorites!

How to make baked goat cheese salad:

Add pecans, garlic powder, onion powder, oregano, salt and pepper to a food processor. Pulse until pecans are well minced and everything is combined.

Slice goat cheese into 8 rounds. Dip each slice into a beaten egg in a shallow bowl. Allow the excess egg to drip off.

Then dip each round into the pecan mixture. Gently press pecans into the surface of the goat cheese.

Place on a parchment lined baking sheet and bake at 400 degrees for 8-10 minutes.

While the goat cheese is baking, combine olive oil, white balsamic vinegar, Dijon (or whole grain) mustard, oregano, garlic powder, salt and pepper in a mason jar. Shake vigorously until emulsified.

Assemble salad starting with a bed of lettuce and adding beets and diced onion. Place 1-2 baked goat cheese rounds on each salad and drizzle salad with dressing.

Why you’re going to love this goat cheese salad:

• If you like goat cheese, you are going to LOVE LOVE LOVE this recipe. It is a goat cheese lover’s dream and one of my absolute most favorite salads everrrrrr. The warm and creamy goat cheese is tucked inside this perfectly crisp pecan crust and then drizzled with a simple mustard vinaigrette and it’s all nestled into a big bed of spring greens. It’s so freakin’ delish!
• It’s a really great appetizer or salad course for your next dinner party. If you’re looking for something different that your friends might not have tried before – this recipe is perfect! You can prep it ahead of time which means when it’s time to start the party, all you have to do is pop the goat cheese rounds in the oven to do their thing! Make ahead appetizers are the best party appetizers!
• It’s quick and easy! The ingredient list is short and so is the prep time. That means you can throw it together on a lazy Saturday afternoon or even on a busy weeknight. This dish is the perfect way to spice up that mid-week slump!

Tips for making the best baked goat cheese:

• You can substitute just about any nut for the pecans. Almonds, walnuts or pistachios would all be tasty in this recipe. Just make sure you mince them finely so they evenly coat the goat cheese.
• You don’t necessarily NEED a food processor for this recipe – it will just make things a little easier. You can finely chop the nuts with a good old fashioned knife and cutting board as well. Then just stir in the garlic powder, onion powder, oregano, salt and pepper.
• Start checking on the goat cheese after they’ve been in the oven for about 6 minutes. Nuts can very quickly go from perfectly brown to burnt in 2 seconds. So it’s important to check on them a couple times while they’re baking.

Other salad favorites that you’re going to love:

• Strawberry Goat Cheese Salad
• Asian Kale Salad
• Dried Cherry Salad
• Healthy Cobb Salad
• Easy Greek Salad
• Apple & Gorgonzola Salad

Did you make this recipe? Please leave a review!!

If you made this recipe I’d love to hear how it turned out! Feel free to leave a rating and comment below. I love hearing from you guys and respond to each and every comment that I receive! Don’t forget to follow me on Instagram, Facebook and Pinterest for the all latest recipes and a sneak peek at the behind the scenes adventures on Midwest Foodie!

Pecan Crusted Goat Cheese Salad

★★★★★ 5 from 1 reviews

• Author: Kylie Lato
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Cooking
• Cuisine: American

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Description

Simple, healthy and delicious! Warm, creamy goat cheese is enveloped in a crispy pecan crust and topped with a simple mustard vinaigrette tossed with fresh spring greens. This salad is summer on a plate and it will quickly become one of your favorites!

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Scale 1x2x3x

Ingredients

Pecan Crusted Goat Cheese: 

• 10.5 oz. log plain goat cheese
• 1 egg
• 4 oz. pecans (about 1 cup)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• Kosher salt
• fresh cracked pepper

Salad:

• 16 oz. spring greens or your fave lettuce combo
• 4 medium beets, roasted peeled and cut in wedges
• 1/2 cup diced red onion

Dressing:

• 1 cup olive oil
• 2/3 cup white balsamic vinegar
• 1 tablespoon Dijon (or whole grain) mustard
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Kosher salt
• fresh cracked pepper

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Instructions

1. Preheat oven to 400 degrees.
2. Slice goat cheese into 8 equal pieces. I like to cut the log in half, then cut each half in half, and so on until I have 8 slices. 
3. Add pecans, garlic powder, onion powder, oregano and a large pinch of salt and pepper to a food processor. Pulse until pecans are well minced and everything is combined. Transfer to a shallow bowl.
4. Beat egg in a shallow bowl.
5. Use hands to form slices of goat cheese into uniformly round pucks.
6. Dip a slice into the egg mixture, allowing the excess to drip off. 
7. Then place it in the pecan mixture and use your other hand to move the slice around in the pecans, covering the entire surface with pecans. Gently push the pecans into the surface of the goat cheese. Place on a parchment lined baking sheet. Repeat with remaining goat cheese slices.  
8. Bake for 8-10 minutes or until the pecans turn dark golden brown but do not burn. Check on them around the 6 minute mark to make sure the pecans aren’t getting too brown. 
9. In a mason jar combine all dressing ingredients and shake vigorously until emulsified.
10. Assemble each salad with a bed of lettuce, a handful of roasted beets, a sprinkle of diced onion.
11. Place 1-2 goat cheese rounds on each salad.
12. Pour dressing over the salad and enjoy!

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Notes

You can substitute just about any nut for the pecans. Almonds, walnuts or pistachios would all be tasty in this recipe. Just make sure you mince them finely so they evenly coat the goat cheese.

You don’t necessarily NEED a food processor for this recipe – it will just make things a little easier. You can finely chop the nuts with a good old fashioned knife and cutting board as well. Then just stir in the garlic powder, onion powder, oregano, salt and pepper.

Start checking on the goat cheese after they’ve been in the oven for about 6 minutes. Nuts can very quickly go from perfectly brown to burnt in 2 seconds. So it’s important to check on them a couple times while they’re baking.

Keywords: baked goat cheese, warm goat cheese salad, goat cheese salad beets

This post was originally published in June of 2018. It was updated in June of 2019 to include process shots, step-by-step instructions and tips for making the best goat cheese salad every single time!