This harvest salad with fried goat cheese is a salad to not scroll over. It is filled with flavor from the apple cider vinaigrette dressing to the warm crunchy gooey goat cheese. Oh so good!
For the Salad:
- 2 large handfuls of Spring Mix lettuce (about 1/2 of a 5 ounce container)
- 1/2 cup of quinoa, uncooked + 1 cup of water to cook it
- 1/2 of a sweet apple (Gala, Honeycrisp, etc.)
- 4 tablespoons of pomegranate arils
- 2 tablespoons of candied walnuts (or pecans)
- 4 ounces of goat cheese, cut into 1 ounce slices
- 1 cup of vegetable oil
- 1 egg
- 1/2 cup panko bread crumbs
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- You will also need a medium sized skillet to fry the goat cheese
For the Apple Cider Vinaigrette Dressing:
- 1/2 teaspoon of garlic, minced
- 1/2 teaspoon of shallot, minced
- 1/8 cup + 1 tbs of apple cider vinegar
- 1/4 cup olive oil
- 2 teaspoons dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
1. Cook the quinoa. I used my rice cooker, but you can also do it on the stovetop too. While it's cooking, start the next steps.
Making the dressing:
2. Start by mincing up the shallot and garlic.
3. Next, add all of the apple cider vinaigrette dressing ingredients, including the garlic and shallot, into your food processor and blend until mixed smooth. Place the salad dressing into the fridge until time to serve.
Time to fry our goat cheese:
4. Cut your goat cheese log into 4 equal parts horizontally. They will each look like little discs.
5. You will need 3 small bowls.
Bowl 1: mix together the flour and salt and pepper
Bowl 2: whisk an egg
Bowl 3: pour the Panko bread crumbs in
Gently take one goat cheese disc and dredge it in the flour mixture, then the egg, and last the panko bowl. Really get it there and take your time to roll each one to completely coat it in each layer. Complete all four.
6. Take the medium to large saucepan and fill it with the vegetable oil. Heat the oil up a little above medium heat. If you know your oven runs hot, turn this down a bit. Allow the oil to heat up for a few minutes. I have a gas stove, so mine is ready a little faster than with an electric stove. I like to test my oil by using tongs and just dipping the side of the goat cheese in to see how the oil is going to react. If it starts bubbling and sizzling, that is what I want. If it does hardly anything, wait a few minutes or turn up the heat. If the oil starts to go wild and shoot at you, way too hot-turn it down. Fry each side for about 2 minutes or until golden brown. Sit aside.
Let's assemble the salad:
7. Slice the apples into very thin slices. I like to use the mandoline for this so they almost appear shaved.
8. Start assembling your salad by laying down the spring mix. Toss in the amount of dressing you would like. Plop a large spoonful of warm quinoa in the middle.
9. Next, arrange the apples on top of the salad. Sprinkle in the walnuts and pomegranate arils.
10. Finish by laying two goat cheese bites on each salad.
Oh my deliciousness! Be sure to have someone to share it with, because it is something to be proud of!
- Prep Time: 40 minutes
- Category: salad
- Method: frying
- Cuisine: american
Keywords: harvest salad, fall salad, fried goat cheese salad, salad recipes