Fall Fried Goat Cheese Salad

This fall fried goat cheese salad with a maple mustard vinaigrette is bursting with delicious and seasonal flavors!

fall fried goat cheese salad
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Fall Fried Goat Cheese Salad



Roasted Butternut Squash
1.5 cups cubed butternut squash
1 tbsp olive oil
1/4 tsp nutmeg
pinch of salt

Fried Goat Cheese
5 oz log of goat cheese
1/4 cup flour
1 egg
1/2 cup panko breadcrumbs
oil for frying, I use olive oil
Maple Mustard Vinaigrette
1/3 cup olive oil
2 tbsp maple syrup
1 tsp dijon
2 tsp apple cider vinegar
1 tsp peeled and minced shallot
salt to taste
56 oz spring mix
1 green pear, chopped
1/4 cup candied pecans
1/3 cup pomegranate seeds


Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium mixing bowl combine butternut squash, 1 tbsp olive oil, nutmeg, and salt. Add to the prepared baking sheet in a single layer.

Bake for 20-22 minutes.

While the butternut squash is roasting, prepare the fried goat cheese by slicing the goat cheese in circles. You want to make sure the goat cheese is coming straight from the fridge and has not been sitting out on the counter. This helps keep the goat cheese firm.

In one shallow bowl add the flour, in another shallow bowl whisk in the egg, and then in a third shallow bowl add the panko breadcrumbs.

Dredge each goat cheese slice into the flour, then the egg wash (dripping off any excess), then coat in the panko breadcrumbs.

Place coated goat cheese on a plate or cutting board and freeze for 15-20 minutes.

Meanwhile, prepare your maple mustard vinaigrette by whisking together all of the ingredients in a jar or any air tight container. Cover with a lid and refrigerate until ready to use.

Add a generous amount of oil to a skillet over medium heat. Once hot add the goat cheese and cook until both sides are browned and crispy. It should only take 2-3 minutes per side. Add to a paper towel lined plate.

Assemble your salad by adding the spring mix to a serving tray or big salad bowl. Followed by the roasted butternut squash, chopped pear, candied pecans, pomegranate seeds and fried goat cheese. Drizzle on desired amount of the maple mustard vinaigrette. Enjoy!

  • Category: salad

Keywords: salad, goat cheese, fall, pear, pomegranate, pecans, maple

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