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Pecan Crusted Goat Cheese Salad


  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x

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!


Scale

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

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!

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.

  • Category: Main Dish
  • Method: Cooking
  • Cuisine: American

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