PASTA SALAD WITH GOAT CHEESE RECIPES

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GOAT’S CHEESE SALAD WITH CRANBERRY DRESSING - DELICIOUS ...



Goat’s cheese salad with cranberry dressing - delicious ... image

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

Sandwich-sized olive ciabatta loaf, sliced
50g shelled walnuts
Oil for frying
150g goat’s cheese log with rind, cut into 1.5cm slices
2 oranges, peeled and cut into segments, any juice reserved
80g bag watercress
For the dressing
3 tbsp cranberry sauce (bought or homemade)
1 tbsp syrupy balsamic vinegar
3 tbsp olive oi

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…



Roasted beetroot & goat's cheese salad recipe | BBC Goo… image

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

250g cooked beetroot , cut into wedges
4 tbsp olive oil
3 tbsp balsamic vinegar
200g green beans , trimmed
145g bag mixed leaves
½ cucumber , peeled into ribbons
100g goat's cheese round, halved horizontally
50g walnuts , roughly chopped

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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