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This fried goat cheese salad features beets, toasted walnuts, goat cheese, and a simple balsamic vinaigrette. It’s a hearty mealtime salad!
During the summer, I crave all things salad.
I eat them for lunch and dinner and pack them full of all the toppings! In this case, I’m throwing in fried goat cheese rounds, pickled red beets, and crunchy toasted walnuts.
With all those toppings added, this salad can totally be a filling meal. It’s excellent with grilled chicken, too. I love adding grilled meats to leafy salads. Have you tried my Grilled Chicken Caesar Salad?
Now, if you have never had fried goat cheese, you’re in for a treat!
It’s super crispy on the outside and creamy and flavorful on the inside. It’s easy to make but does require keeping the cheese cold before slicing and frying.
I like to make my goat cheese rounds about 1 inch thick. This ensures it can fry up without falling apart.
A simple balsamic vinaigrette pairs beautifully, but you can use your favorite salad dressing if you’re craving something different.
I’m giving you a recipe for a quick batch of pickled beets for this salad, and you can also make my Quick Pickled Beets. Or sub out walnuts for my Praline Pecans (Candied Pecans).
Ingredients needed
- Pickled beets
- Goat cheese
- Panko bread crumbs
- Italian seasoning
- Kosher salt
- Black pepper
- Eggs
- All-purpose flour
- Olive oil
- Mixed greens
- Toasted walnuts
- Balsamic vinaigrette
How to make fried goat cheese
Once you have made fried goat cheese, you’ll want to make it all the time! It’s so delicious, and the texture is dreamy. Crispy outside and creamy inside – what more could you want?
- Put your goat cheese log in the freeze for 30 minutes so it’s firmer, which makes it easier to slice.
- Cut your goat cheese log into 1-inch rounds.
- Dip the rounds in flour, then the beaten egg, and then roll in the seasoned panko bread crumbs.
- After coating all your rounds, freeze them for 5 minutes to firm them up.
- Add olive oil to a 12-inch skillet and heat over medium heat.
- Once the oil is hot, add the rounds and cook for 5 minutes per side or until golden on each side.
- Serve the rounds warm on the salad.
More salad recipes
Fried Goat Cheese Salad
Ingredients
For pickled beets:
- 2 regular sized fresh red beets
- 2 tablespoons apple cider vinegar
- 2 teaspoons brown sugar
- 2 teaspoons olive oil
- 1/4 teaspoon dry mustard powder
For fried goat cheese:
- 16 ounce log fresh goat cheese
- 1 cup panko bread crumbs
- 2 teaspoons Italian blend seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¼ cup olive oil, more may be needed
For salad:
- 8 cups mixed baby greens
- ½ cup walnuts, toasted
For dressing:
- ¼ cup balsamic vinegar
- 1 clove garlic, grated
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup extra virgin olive oil
Instructions
For beets:
- Cut off beet tops and slice beets into four equal pieces.
- Add to a small pot and cover with water. Boil for about 30 minutes until soft. You do not want them falling apart, just fork tender.
- Rinse and immediately cool down by running cold water over the beets.
- Using your hands simply rub the peel of the beet off. It should come off very easily at this point.
- Chop beets into bite-size pieces or slices.
- In a medium-sized bowl, whisk together apple cider vinegar, brown sugar, olive oil, and dry mustard powder.
- Add cut beets, toss, and let sit for at least 30 minutes at room temperature.
For fried goat cheese:
- Freeze your goat cheese for 30 minutes until it’s solid but not fully frozen.
- While your cheese is hardening mix together panko bread crumbs, Italian seasoning, salt and pepper, set aside.
- Set up a breading line in the following order: flour, egg, panko bread crumbs, parchment covered large cutting board.
- Remove cheese from freezer and slice into 1/2 inch rounds by using plain dental floss or a knife. If using a knife make sure to wipe it off after each cut to stop it from crumbling.
- If any of your pieces fall apart just pat it together and try to keep a somewhat round shape. It does not have to be perfect.
- Take goat cheese rounds and dip in flour, then egg and then coat in panko/herb mixture. Lay onto lined cutting board. Continue until all slices have been coated.
- If your cheese is really soft pop it into the freezer for 5 minutes to harden.
- Take a large high-sided skillet, cover the bottom with olive oil, and add to range over medium-high heat.
- Once oil is hot, fry goat cheese rounds until crispy on both sides.
- Gently remove fried goat cheese from the skillet onto a paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm.
For salad:
- Lay out two large salad bowls and add 4 cups of lettuce to each bowl.
- Top with equal amounts pickled beets and walnuts.
- Drizzle with balsamic vinaigrette.
- Top each salad with an equal amount of goat cheese rounds. You should get enough for at least 2 – 3 rounds per salad.
For dressing:
- Add all ingreidents except olive oil to a small mixing bowl.
- Whisk until combined, and while whisking slowly drizzle in your olive oil until combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks incredible!
(PS your ‘click here’ doesn’t link to anything!)
Yes! Sorry. I’m not sure what happened but apparently I forgot to click update post after I added the link. I need coffee…haha
I checked out the recipe. YUmm!!! I’ve never thought about making fried goat cheese at home.
F yes.
I second what Claire said!!!
simply stunning salad, brandy! heading over to check it out now.
I’m kind of dying over the thought of fried goat cheese!
I have to admit – I don’t even like goat cheese, but that picture is making me want to dive into that salad!
I’m going to launch myself through this screen immediately!
Can not go wrong with goat cheese and beets…. but fried goat cheese. Heck yes.
Whoa – fried goat cheese? HELL YES! Heading over to the recipe now!