GOAT’S CHEESE SALAD WITH CRANBERRY DRESSING - DELICIOUS ...
Our goat’s cheese salad with zesty cranberry dressing makes an easy light lunch or starter. Could it become your go-to festive starter? You might also like our grilled goat’s cheese salad with honey dressing.
Provided by delicious. magazine
Total Time 30 minutes
Prep Time 30 minutes
Yield Serves 2-3
Number Of Ingredients 10
Steps:
- In a large dry frying pan, toast the bread over a medium heat until golden, then cut into chunky croutons. In the same pan, toast the walnuts, then set aside and wipe out the pan.
- Add the oil to the pan and heat for 1 minute. Add the goat’s cheese slices and fry (in batches if necessary) for 2-3 minutes on each side until golden and crisp.
- Meanwhile, put all the dressing ingredients, along with any reserved juice from the oranges, in a small jug. Season to taste, adding a good grind of pepper, and stir together, adding a splash of water if need be.
- Arrange the watercress and orange segments on a serving platter, then arrange the warm goat’s cheese on top. Scatter over the croutons and walnuts, then drizzle over the dressing and serve straightaway.
Nutrition Facts : Calories 696kcals, FatContent 45.7g (13.2g saturated), ProteinContent 22.4g, CarbohydrateContent 45.3g (14.2g sugars), FiberContent 5.1g
ROASTED BEETROOT & GOAT'S CHEESE SALAD RECIPE | BBC GOO…
Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day
Provided by Chelsie Collins
Categories Lunch, Main course, Supper
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
- Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
- Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
- Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
Nutrition Facts : Calories 672 calories, FatContent 53 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 10 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.1 milligram of sodium
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Reviews 5
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Cuisine French recipes
Calories 536kcals per serving
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