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When it comes to salads, I firmly believe they should never feel like an afterthought. This Crispy Fried Goat Cheese Salad takes simple greens to the next level, combining creamy, tangy goat cheese with a golden, crispy coating, vibrant berries, crunchy pecans, and a homemade Dijon vinaigrette that ties it all together.
It’s the perfect balance of textures and flavors—a dish that looks and tastes like something from a fancy bistro but is totally doable at home.
Why you’ll love this recipe:
Ingredient Notes
For the goat cheese
- Goat cheese – I use plain, but flavored will work. Just keep it savory to keep the balance of the rest of the salad.
- Oil – I prefer avocado oil because it’s better for you, has a high smoke point and a neutral flavor, but vegetable oil or canola oil works well too.
- All-purpose flour – I like to use whole grain, unbleached flour, but any variety will work. King Arthur’s or Kirkland organic is usually what I use.
- Panko breadcrumbs – Panko creates the crispiest coating, but fine breadcrumbs can be used if that’s what you have.
For the Salad
- Mixed greens – Use your favorite blend! Baby spinach, arugula, or a spring mix are all great choices.
- Pecans – Whole or chopped, either works.
- Blackberries – Fresh fruit is best in this salad as frozen fruit just doesn’t hold the same texture after thawing.
- Red onion – Thinly sliced red onion adds a sharp, slightly sweet bite to balance the creaminess of the goat cheese.
- Cherry tomatoes – When out of season, I look for the ones on the vine at the store. I think they have better flavor.
- English cucumber – English cucumbers have thinner skin and fewer seeds, making them perfect for salads.
- Scallions – These add a delicate onion flavor.
For the Dijon Vinaigrette
- Olive oil – Extra virgin olive oil gives the best flavor.
- Dijon mustard – Smooth Dijon mustard is ideal, but whole-grain Dijon will work if that’s all you have.
- Maple syrup – The real stuff! 100% pure maple syrup. Honey can be substituted and works great, but it won’t have that hint of maple, which I really like here.
- Apple Cider Vinegar – Provides a bright tang; I prefer apple cider vinegar as it has some great health benefits, but white vinegar is a good alternative.
- Garlic – Fresh garlic yields the best flavor here. A garlic press is a great tool here.
How to Make Crispy Goat Cheese Salad
Be sure to check out the full recipe and ingredient list in the recipe card below.
- Make the Dressing and set it aside so the flavors can meld while you’re working on the other steps.
- Fry up that goat cheese! Slice the cheese, dredge in the flour, coat in egg, roll in breadcrumbs, and cook in the hot oil.
- Assemble the salad.
- Toss the salad, top with the goat cheese and drizzle the dressing over everything
Tips & Tricks
- For easy cheese slicing, put it in the freezer for 15-20 minutes to firm it up a bit. This also helps the cheese hold it’s shape during cooking.
- Toast the pecans for extra nuttiness and crunch.
- Follow the flour/egg/crumb sequence when coating so that the breading stays in place.
- Get Creative! Feel free to use whatever berries, nuts and veggies that you prefer.
- Raspberries, strawberries, and blueberries all go well with goat cheese.
- For a variation, you can use herbed goat cheese.
Frequently Asked Questions
Yes! If you’d rather skip the frying, you can bake the breaded goat cheese at 400°F for about 10-12 minutes or until golden and crispy. Place them on a parchment-lined baking sheet and flip halfway through for even browning.
Yes! White vinegar, red wine vinegar, or white wine vinegar will work.
For a heartier meal, you can add grilled chicken, shrimp, or salmon. If serving as a side, it pairs well with soups, pasta, or a light sandwich.
Storing and Freezing
This salad is best eaten immediately. The dressing will store for about a week in the fridge and is a good staple to put on most salads.
If you have extra fried goat cheese, you can put it in the fridge in an air tight container. To reheat it, pop in in a 300° oven for 3-5 minutes to crisp it up. But keep in mind, it’s best served immediately. I’ve NEVER had left over because I can’t help myself but to eat it. 😆
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Crispy Goat Cheese Salad
Equipment
- cutting board
- chef's knife
- Small skillet
- paring knife
- mixing bowl
- Whisk
- Dressing pitcher/jar
Ingredients
For the Goat cheese:
- 4 ounces plain goat cheese
- 1 cup oil avocado preferred, vegetable oil works fine
- 1 cup all-purpose flour
- 1 egg beaten
- 1 cup panko bread crumbs
For the salad:
- 3 cups mixed greens
- ¼ cup pecans
- ¼ cup blackberries
- ½ small red onion sliced
- ½ cup cherry tomatoes halved
- ¼ cup English cucumber diced
- 1 tablespoon scallions
For the Dijon vinaigrette:
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- Salt & pepper to taste
Instructions
To make the fried goat cheese:
- Slice the goat cheese log into ½-inch thick medallions and gently pat around the edges to smooth.
- Dredge the medallions in the flour, then coat in the beaten egg.
- Gently roll the goat cheese medallions in the bread crumbs until covered on all sides.
- Heat the oil in a small skillet over medium heat on the stove.
- When the oil has reached 350 degrees F, gently use a slotted spoon or fork to lower the panko coated goat cheese medallions into the hot oil, working in batches of 2-3 at a time.
- Cook for 1-2 minutes or until lightly golden brown and crispy on the bottom.
- Flip the medallions over and cook for another minute until golden brown all over, then use a slotted spoon to remove them to a plate lined with paper towels to drain any excess oil.
- Repeat until all of the goat cheese medallions are fried and crispy.
To make the dressing:
- Add olive oil, mustard, maple syrup, vinegar, and garlic of the ingredients to a mixing bowl or glass jar.
- Use a small whisk to combine the ingredients thoroughly until nearly emulsified and incorporated. If you use a mason jar, you can place the lid on and shake vigorously.
To assemble the salad:
- Arrange your greens to cover your salad plate.
- Arrange the onions, pecans, tomatoes, and cucumbers over the bed of greens.
- Place your fried goat cheese medallions over your salad.
- Garnish with scallions and drizzle with your Dijon vinaigrette.
Notes
- If you prefer, you can use herbed goat cheese instead of plain.
- You can use plain/fine bread crumbs in place of Panko if you like.
- To ensure that the crispy breading sticks to your goat cheese and stays in place, be sure to follow the flour/egg/crumb sequence when coating.
- Be very careful with hot oil! Be sure to always use a back burner if possible, and use a candy thermometer to measure the temperature.
Frying in oil lower or higher than 350-375 degrees F can result in soggy or burned breading. - Work quickly when frying your goat cheese. Frying can turn into burnt food quickly.
- If your goat cheese is too soft to slice, you can place it in your freezer for 15-20 minutes to firm it up a bit. Highly recommend!
- Feel free to mix up your salad toppings. Use whatever berries, nuts and veggies that you prefer.
- Raspberries, strawberries, and blueberries all go well with goat cheese.
- In the dressing, you can substitute honey for the maple syrup if desired.
- If you want to toast the nuts, place them in a small dry skillet over low-medium heat. Stir often. Once you smell the aroma, they are finished. It takes 3-5 minutes or so.
Nutrition
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It’s the perfect mix! Glad you enjoyed it.
Such a delicious salad! I love the contrast of the warm, crispy goat cheese with the fresh veg and sweet & tangy dressing.