Best Goat Cheese And Cranberry Salad Recipes

APPLE, CRANBERRY AND GOAT CHEESE SALAD

Apple, Cranberry and Goat Cheese Salad image

Provided by Celia Barbour

Categories easy, quick, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup pepitas (shelled pumpkin seeds)
1/2 teaspoon olive oil
1/4 teaspoon salt
1/3 cup dried cranberries, chopped if desired
1/4 cup extra virgin olive oil
1 tablespoon apple cider (or raspberry, pear or other fruity) vinegar
Finely grated zest of half an orange, optional
Salt and freshly ground black pepper
1 apple, cored and quartered
1 head lettuce, cored and torn into pieces, or mesclun mix
1 6-ounce log of goat cheese

Steps:

Preheat oven to 350 degrees. Toss pepitas with olive oil and salt in a bowl. Spread on baking sheet and toast in oven until golden and popped, 8 to 10 minutes. Remove and let cool. Place pepitas and cranberries in bottom of a salad bowl.
In another bowl, combine extra virgin olive oil, vinegar and zest, if using. Season to taste with salt and pepper. Whisk until emulsified.
Thinly slice each apple quarter crosswise, and add to salad bowl. Add lettuce and dressing, and toss to mix. Crumble cheese over salad and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 267 milligrams, Sugar 8 grams, TransFat 0 grams

ARUGULA SALAD WITH GOAT CHEESE, TOASTED PECANS AND CRANBERRY VINAIGRETTE

ARUGULA SALAD WITH GOAT CHEESE, TOASTED PECANS AND CRANBERRY VINAIGRETTE image

Categories Salad Leafy Green

Number Of Ingredients 11

Ingredients

3/4 cup dried cranberries
1 1/2 cups boiling water
3 Tbs. fresh orange juice
1 1/2 Tbs. cider vinegar
1 1/2 tsp. Dijon mustard
6 Tbs. canola oil
3 Tbs. chopped fresh flat-leaf parsley
Kosher salt and freshly ground pepper, to taste
10 oz. arugula
1 1/4 cups pecan halves, toasted
5 oz. goat cheese, crumbled

Steps:

Put the dried cranberries in a small bowl and pour the boiling water over them. Let steep for 10 minutes, then drain. In another small bowl, whisk together the orange juice, vinegar and mustard. Slowly whisk in the oil. Fold in the cranberries and parsley, and season with salt and pepper. Put the arugula in a large serving bowl. Scatter the pecans and goat cheese over the top. Drizzle with the cranberry vinaigrette and serve immediately. Serves 8 to 10.

GOAT CHEESE AND CRANBERRY SALAD

GOAT CHEESE AND CRANBERRY SALAD image

Categories Vegetable No-Cook

Yield Serves 6

Number Of Ingredients 8

Ingredients

6 cups of mixed lettuces, endive and watercress.
1/3 cup craisins
4 oz goat cheese
1/2 cup chopped walnuts
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tbs chopped garlic
salt and pepper to taste

Steps:

Tear the lettuce mix into pieces and place in bowl Add craisins, walnuts and goadt cheese which is chopped into small pieces. Mix remaining ingradients for salad dressing and whish together. Pour over salad and toss. Serves 6