Baked Goat Cheese Salad Recipe - Foolproof Living (2024)

Home / Recipes / Lunch / Salads / Baked Goat Cheese Salad

Published on December 22, 2022 · · By Aysegul Sanford

This Baked Goat Cheese Salad will stun your tastebuds with exquisite taste, gorgeous presentation, and nutritious ingredients. This simple dish tops a bed of fresh mixed greens with my crisp and creamy Baked Goat Cheese Balls — easy yet impressive, just like my Warm Goat Cheese Dip! Inspired by famous restauranteur Alice Waters, this French bistro salad works as a tasty side, light lunch, or show-stopping appetizer. You can even make it ahead for extra easy meal prep.

Yields: 4 Servings

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total: 55 minutes mins

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Creamy, earthy, and fresh, this warmed goat cheese salad is a restaurant-quality dish that comes together easily. If you can’t get enough goat cheese recipes like this, you’ll adore my other goat cheese-inspired dishes, such as Goat Cheese and Spinach Stuffed Chicken and Goat Cheese Quiche.

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Table of Contents show

Ingredients

To make this recipe for goat cheese salad, you’ll need two sets of ingredients:

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  • Goat cheese disks (or balls): For the goat cheese croutons, gather fresh thyme, parsley, panko breadcrumbs, garlic powder, an egg, Dijon mustard, kosher salt, black pepper, and an 8-oz. log of fresh goat cheese.
  • For the Salad and the vinaigrette: For the salad and warm goat cheese salad dressing, gather mixed salad greens, olive oil, red wine vinegar, Dijon mustard, shallot, kosher salt, and black pepper.

How to Slice Goat Cheese with Dental Floss?

If you’ve ever tried to cut goat cheese with a knife, you know how difficult it can be. Instead, I recommend using dental floss or kitchen twine to cut perfect, mess-free slices every time. Just be sure to use unflavored dental floss to avoid giving it an unwanted taste. Also, it is best to do this while it is still cold, as goat cheese that is at room temperature will be hard to slice.

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  1. Line up dental floss: Slide a piece of dental floss under the goat cheese log and line it up to where you want to make your first slice. Remember that this recipe calls for eight equal pieces of an 8-oz. goat cheese log.
  2. Lift and twist: Holding the ends of the dental floss with either hand, pull the string straight up and cross them in the center to cut through the cheese log.

How to Make Warm Goat Cheese Salad

No one can resist baked goat cheese recipes as easy as this one. Equal parts effortless and tasty, this salad recipe comes together in just 30 minutes (plus the resting time.)

  1. Prepare the baking sheet: Line a small baking sheet with parchment paper, and set it aside.
  1. Prep the dipping station: Place the fresh herbs on a small, shallow plate, and mix them until thoroughly combined. Then, combine panko crumbs and garlic powder in a shallow bowl. Whisk together the egg, mustard, salt, and black pepper in a separate small bowl. Set all three mixtures aside.
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  1. Make the cheese balls: Roll each of your eight goat cheese medallions into a small disk (or ball). Then, roll each one into the herb mixture, evenly coating their exteriors. Then, roll the balls into the egg-mustard mixture and let the excess liquid drip. Finally, roll the balls into the panko mixture. Gently press the bread crumbs into the balls to ensure an even coating.
  2. Freeze the goat cheese: Transfer the breadcrumb-coated goat cheese to the prepared baking sheet, and place it in the freezer for 30 minutes.
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  1. Mix the salad dressing: In a small mixing bowl, whisk together the olive oil, red wine vinegar, shallot, salt, and black pepper.
  2. Make the baked chevre: Preheat the oven to 400 degrees F. Once heated, transfer the tray of goat cheese balls from the freezer to the oven, and bake for 8-10 minutes.
  3. Mix the salad: Place the salad greens in a large bowl, drizzle them with the prepared dressing, and toss until evenly mixed.
  4. Serve: Divide the salad among four salad plates. Place two baked goat cheese rounds on top of each salad.

How to Make Ahead and Store Leftovers?

Making this recipe ahead of time is the easiest way to make busy weeknights a breeze. With such simple prep and storage, it’s no wonder why warm goat cheese salad is a fan-favorite side.

  • Make ahead: You can make this salad recipe up to one week in advance. Simply roll the goat cheese balls, coat them in the herb, egg, and breadcrumb mixtures, and arrange them on a sheet pan. Then, cover them with plastic wrap and place them in the freezer for about 30 minutes. Once frozen, place goat cheese rounds in a freezer-safe Ziploc bag. Remove as much air as possible, then place the bag back in the freezer. Remove the balls just before serving, and bake them in a 400-degree F. oven for 10-12 minutes.
  • Store: To store your baked goat cheese salad, transfer your leftovers into an airtight container in the fridge. I recommend warming the goat cheese balls (not the salad greens!) just before eating your leftovers. However, you can also enjoy your salad cold.
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Expert Tips

This restaurant-quality salad is as easy to make as it is delicious to eat. With these foolproof pointers, you can make it without hassle or stress—just like a master chef!

  • Let excess egg drip: Only one egg is necessary to coat all eight of your goat cheese balls—as long as you let the excess egg mixture drip after rolling each ball in it. However, if you need more dipping mixture, you may add another egg.
  • Bake right before serving: I recommend baking your goat cheese balls just before serving them. This way, the insides of your rounds will be creamy and warm. If you wait too long before serving, the goat cheese will solidify and lose its creaminess.
  • Broil until golden brown: To give your goat cheese rounds extra crispiness, broil them for one minute or until golden brown. Just be sure to keep an eye on them so that they don’t burn.

What Goes Well With Goat Cheese Salad?

Almost any of my foolproof main dishes would make a delectable pair with this warm goat cheese appetizer. Below are a few of my favorites to serve alongside this five-star side.

  • Roast Beef Tenderloin: Tender beef and toasted goat cheese is a match made in heaven. Serve it as a side salad for a photo-ready spread for any special occasion.
  • Turkey Tenderloin: Pair this goat cheese salad recipe with juicy turkey tenderloin, and you’ll have a mouthwatering menu ready for anything, from a Friendsgiving potluck to a weeknight meal.
  • Cream of Chestnut Soup: If you’d rather have a vegetarian meal, serve it with soup on the side. This French Cuisine-inspired chestnut soup would pair beautifully with this simple chevre salad for a delicious and visually impressive lunch or dinner.

FAQs

How long do you bake goat’s cheese for?

I recommend baking goat’s cheese for 10-12 minutes at 400 degrees F.

Can you bake goat cheese?

Yes! Baking goat cheese is a great idea because it is hard enough to hold its shape in the oven when baked on its own. However, you could also mix this traditional cheese with other cheeses, like Parmesan, cheddar cheese, and cream cheese, to make delicious recipes like my Baked Goat Cheese Dip.

Should I serve this salad warm or cold?

The best goat cheese for this salad comes straight from the oven, as the cheese balls will be the creamiest at this point. However, you can also serve this salad cold if you prefer your goat cheese to have a firmer texture.

What is the best cheese for salads?

Because of their rich and robust flavors, the best cheeses for salads include feta cheese, goat cheese, blue cheese, and Parmesan cheese.

Other Restaurant Quality Salad Recipes You Might Like:

  • Famous La Scala Chopped Salad
  • 1905 Salad
  • Jennifer Aniston Quinoa Salad
  • Butter Leaf Lettuce Salad

If you try this recipe or any other recipe on Foolproof Living, please take a minute torate the recipeand leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them onInstagramusing #foolproofeats so I can share them on my stories.

Baked Goat Cheese Salad Recipe

By Aysegul Sanford

Yields: 4 Servings

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Resting time: 30 minutes mins

Total Time: 55 minutes mins

This Baked Goat Cheese Salad is a French-bistro style salad that is ideal as a light lunch or a side salad with the main dish. Served warm, most of the components of this recipe can be made ahead and then it can be assembled right before serving.

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5 from 1 vote

Print Recipe

Ingredients

For The Baked Goat Cheese Rounds

  • 1 tablespoon fresh thyme chopped
  • 2 tablespoons fresh parsley chopped
  • ¾ cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 log goat cheese 8oz. – sliced into 8 pieces

For The Salad & Salad Dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon dijon mustard
  • 1 small shallot chopped (about 2 tablespoons)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 cup mixed salad greens 7 oz.

Instructions

  • Line a small baking sheet with parchment paper and set it aside.

  • Prep your dipping station: First, place fresh herbs on a small shallow plate and mix to combine. Second, place panko and garlic powder in a shallow bowl. Stir to combine. And third, whisk egg, mustard, salt, and pepper in a small bowl and set aside.

  • Divide goat cheese into 8 equal portions. You can use a knife, but I find that it is easier to use dental floss or kitchen twine. To do so, slide a piece of dental floss under the goat cheese log and line it up to where you want to make your first slice. Holding the ends of the dental floss with either hand, pull the string straight up and cross them in the center to cut through the cheese log. Roll each piece into a small disk (or a ball).

  • Roll each goat cheese ball in the herb mixture, ensuring it is coated on all sides. Next, roll them in the egg mixture (allowing the excess liquid to drip), followed by the panko mixture pressing gently to ensure that it is fully coated with the panko breadcrumbs.

  • Transfer the goat cheese balls onto the parchment-lined baking sheet. Place in the freezer for 30 minutes.

  • Meanwhile, make the salad dressing by whisking together olive oil, red wine vinegar, shallot, and salt and pepper.

  • Preheat the oven to 400 degrees F. Remove the cheese from the freezer and bake in the oven for 8-10 minutes.

  • To assemble the salad, place salad greens in a salad bowl and drizzle them with the dressing. Give it a big toss.

  • Divide the salad amongst four salad plates and top each plate with two baked goat cheese balls.

Notes

  • Let excess egg drip: Only one egg is necessary to coat all eight of your goat cheese balls—as long as you let the excess egg mixture drip after rolling each ball in it. However, if you need more dipping mixture, you may add another egg.
  • Bake right before serving: I recommend baking your goat cheese balls just before serving them. This way, the insides of your rounds will be creamy and warm. If you wait too long before serving, the goat cheese will solidify and lose its creaminess.
  • Broil until golden brown: If you want, you can broil them for one minute or until golden brown. Just be sure to keep an eye on them so that they don’t burn.
  • Make ahead: You can make this salad recipe up to one week in advance. Simply roll the goat cheese balls, coat them in the herb, egg, and breadcrumb mixtures, and arrange them on a sheet pan. Then, cover them with plastic wrap and place them in the freezer for about 30 minutes. Once frozen, place goat cheese rounds in a freezer-safe Ziploc bag. Remove as much air as possible, then place the bag back in the freezer. Remove the balls just before serving, and bake them in a 400-degree F. oven for 10-12 minutes.
  • Store: To store the leftovers, transfer them into an airtight container in the fridge. I recommend warming the goat cheese balls (not the salad greens!) just before eating your leftovers. However, you can also enjoy your salad cold.

Nutrition

Serving: 1g | Calories: 175kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 574mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 998IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 2mg

Course: Salad

Cuisine: American/French

Diet: Vegetarian

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  • Baked Goat Cheese Balls

  • Shaved Brussel Sprout Salad with Apples and Goat Cheese

  • Goat Cheese Quiche with Caramelized Onions and Thyme

About Aysegul Sanford

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Hello Friend! I’m Aysegul but you can call me “Ice.” I’m the cook/recipe-tester/photographer behind this site.

If you’re looking for approachable yet creative recipes made with everyday ingredients, you’ve come to the right place. Here, we’re all about recipes that have been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

Check out my about page to learn more about me.

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Reader Interactions

    Leave a Reply

  1. BJ

    What variety of salad greens do you recommend for this salad?

    Reply

    • Aysegul Sanford

      I like using spring mix. I usually buy a large bag of pre-washed spring mix from the store. However, you can make this salad with butter lettuce or little gem as well.
      Hope this helps.

      Reply

  2. Sarah T.

    Looks fantastic and light! Will definitely try this one out!

    Reply

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