For a show-stopping side dish, this Arugula Goat Cheese Salad with Raspberries is such a delight! With peppery arugula, nut-crusted goat cheese, and a punchy balsamic vinaigrette, you have a salad that perfectly balances texture and flavor. It is a date-night favorite and perfect for a special occasion.
If you enjoy the peppery bite of arugula, this arugula salad is a must-try!
We start by coating creamy goat cheese with nuts and parmesan and then baking it until it is soft. Then, we add raspberries for sweetness and balsamic vinaigrette for just the right amount of punch.
The result is a salad that is full of flavor, satisfying, and anything but boring!
Looking for more salad inspiration? Don't miss my sweet potato salad, curried chicken salad, and kale pomegranate salad.
Ingredient Notes
- Goat Cheese: You'll want a good quality log-style (not crumbled) goat cheese.
- Almonds: Walnuts or pecans could be used as a substitute.
- Parmesan Cheese: I recommend freshly grated parmesan.
- Raspberries: Sliced strawberries would be a good alternative.
- Balsamic Vinaigrette: I use my homemade balsamic vinaigrette, but you can use a simple blend of extra virgin olive oil, garlic, honey, and balsamic vinegar. Store-bought also works in a pinch.
Tips and Tricks
- If arugula is too peppery for your liking, swap it with mixed greens or spinach.
- For quicker prep, pre-slice and freeze the goat cheese rounds in advance, then store them in an airtight container until needed.
- Enhance the raspberry flavor by using a raspberry-infused balsamic or adding a teaspoon of raspberry jam to the vinaigrette.
- Feel free to add more veggies to your salad! Red onion, roasted beets, cherry tomatoes, or even roasted butternut squash are lovely additions.
- Turn this goat cheese salad recipe into a main course by adding shrimp, salmon, or chicken.
Step-by-Step Instructions
Arugula Goat Cheese Salad with Raspberries
For a show-stopping side dish, this Arugula Goat Cheese Salad with Raspberries is such a delight! With peppery arugula, tangy nut-crusted goat cheese, and a punchy balsamic vinaigrette, you have a salad that perfectly balances texture and flavor. It is a date-night favorite and perfect for a special occasion.
Servings: 8
Calories: 243kcal
Ingredients
- 10 ounces goat cheese
- ½ cup almonds
- ½ cup finely grated Parmesan cheese
- 1 teaspoon dry mustard
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 eggs
- 4 cups arugula
- 1 cup raspberries
- ⅓ cup balsamic vinaigrette
Instructions
- Position the oven rack to the highest setting. Line a baking sheet with parchment paper and brush with oil. Preheat the oven to 400° F.
- Slice the goat cheese into 8 disks and flatten. Place on a parchment-lined plate in the freezer for 10 minutes.
- Meanwhile, combine the almonds and parmesan in a food processor and process until the almonds are chopped. Transfer to a shallow dish and add the mustard, salt, and pepper.
- In a separate bowl beat the eggs with 1 tablespoon of water.
- Dip the goat cheese rounds into the egg mixture, and then coat with the almond flour mixture, pressing the mixture into the goat cheese firmly with your hands. Dip the goat cheese into the egg mixture again, and coat with the almond flour mixture one more time.
- Place the goat cheese on the prepared baking sheet and spray with oil. Bake for 12 minutes, flipping halfway through.
- Toss the arugula and raspberries with the vinaigrette and top with the goat cheese rounds. Drizzle with additional dressing if desired.
- The goat cheese rounds can be stored in the refrigerator for up to 2 days.
Nutrition
Calories: 243kcal | Carbohydrates: 5g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 69mg | Sodium: 381mg | Potassium: 148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 723IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 1mg
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