This Winter fried goat cheese salad is the most delicious way to get your greens in this holiday season!
If you are on salad duty this holiday season, this winter fried goat cheese salad is the perfect side dish to bring to your gathering! It’s fresh and indulgent at the same time. The flavors of sweet, salty and the creamy fried goat cheese balls go so well together. This is not your average salad. It’s a salad your friends and family will actually be excited about!
PrintWinter Fried Goat Cheese Salad
- Yield: 4–5 servings 1x
Ingredients
Fried Goat Cheese
5–6 oz goat cheese log
1/4 cup flour
1 egg
1/2 cup panko breadcrumbs
oil for frying, I used avocado oil
Salad
3–4 cups chopped kale
2 cups roasted butternut squash* see notes
Trader Joe’s pumpkin spiced pumpkin seeds to taste or candied pecans
1/3 cup pomegranate seeds
1/4 cup dried cranberries
1 large honey crisp apple, thinly sliced
Apple Cider Vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
1 and 1/2 tbsp dijon
1 and 1/2 tbsp honey or maple syrup
1 tbsp fresh thyme leaves
squeeze of lemon
salt to taste
pinch of cinnamon
Instructions
Divide the goat cheese into 10-12 sections and roll them into balls.
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.
Dip each goat cheese ball into the flour, then the egg wash (dripping off any excess), then coat in the panko breadcrumbs.
Place coated goat cheese balls on a plate or cutting board and freeze for 15-20 minutes.
Meanwhile make your salad dressing by combining all of the ingredients in a mason jar or container with a lid. Cover with a tight fitting lid and give it a good shake to combine. Taste and adjust if needed (if you want it sweeter add more honey or maple syrup, or if you want it less sweet add a little more olive oil, etc) 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 all sides are browned and crispy. It should only take a couple minutes per side. Add to a paper towel lined plate.
Assemble the salad by adding the chopped kale to a large bowl or plate. Add roasted butternut squash, pumpkin seeds, pomegranate seeds, dried cranberries and apple slices. Toss with desired amount of salad dressing and give it a good mix.
Add the fried goat cheese balls, I prefer having them sit on top of the dressed salad so they don’t get soggy.
Serve and enjoy!
Notes
for the roasted butternut squash:
toss cubed butternut squash in a little olive oil, salt and a pinch of nutmeg. Roast on a baking sheet at 400 degrees F for 18-20 minutes or until softened.
