Crispy on the outside, creamy on the inside—fried goat cheese is a game-changer when it comes to elevating a simple salad. This Fried Goat Cheese Salad with Grapes and Walnuts is the perfect balance of textures and flavors, with crunchy greens, juicy grapes, and toasted walnuts all coming together in harmony. A drizzle of homemade balsamic vinaigrette ties it all together, creating a dish that's equal parts indulgent and refreshing.
Years ago, I went to a little restaurant in Atlanta that had a salad I adored. Peppery arugula, luscious grapes, red onion and walnuts all tossed in an amazing Balsamic Vinaigrette dressing that had just a hint of sweetness. The crowning jewel was little patties of fried goat cheese.
Although this recipe is something special, it comes together so easily! You can bread the goat cheese ahead, and even fry it ahead of time and reheat it in the oven!
Ingredients & Substitutions
Fried Goat Cheese
- Goat Cheese – Its tangy, creamy texture contrasts beautifully with the crispy coating.
- Gluten-Free Breadcrumbs – Creates a crunchy crust while keeping the recipe gluten-free. Regular breadcrumbs work if gluten isn’t a concern.
- Onion & Garlic Powder – Add flavor but can be omitted.
- Sea Salt – Elevates the flavors of the cheese and coating.
- Pepper – I recommend freshly ground.
- Egg – Any size works.
- Avocado Oil – Ideal for frying due to its high smoke point and mild flavor.
Balsamic Maple Vinaigrette
- Balsamic Vinegar – Provides a rich, tangy base for the dressing.
- Red Onion – Brings mild sweetness and a slight crunch to the vinaigrette.
- Maple Syrup – Balances the acidity with natural sweetness.
- Dijon Mustard – Helps emulsify the dressing while adding a hint of sharpness.
- Minced Garlic – Infuses the vinaigrette with aromatic depth.
- Sea Salt – Kosher salt works as well.
- Extra Virgin Olive Oil – Adds richness and smoothness to the vinaigrette.
Salad
- Baby Arugula – I love the pepperty bite, but you could use baby spinach if you prefer.
- Seedless Red Grapes – Adds natural sweetness and juiciness to balance the flavors.
- Red Onion – Provides a sharp, slightly sweet contrast.
- Toasted Walnuts – Brings crunch and a nutty depth of flavor to the salad.
Fried Goat Cheese Salad with Grapes and Walnuts
Ingredients
Goat Cheese
- 10.5 ounces goat cheese
- 1 cup gluten free breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- 1 large egg
- Avocado Oil for Frying (or other high heat oil)
Balsamic Maple Vinaigrette
- ½ cup balsamic vinegar
- ¼ cup minced red onion
- 2 tablespoons Maple Syrup
- 1 tablespoon Dijon Mustard
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- ½ cup extra virgin olive oil
Salad
- 5 ounces baby arugula
- 1 cup seedless red grapes halved
- ½ red onion sliced thin
- ¼ cup toasted walnuts chopped
Instructions
- To make gluten free breadcrumbs, process Udi’s Gluten Free bread into your food processor. Preheat oven to 300 degrees. Place crumbs on a parchment lined cookie sheet. Bake for 5 minutes. Turn oven off and allow to sit in the oven for another 45 minutes. If desired, process in your food processor again for a finer breadcrumb.
- Slice goat cheese and form into rounds. In a shallow bowl combine breadcrumbs, onion powder, garlic powder salt and pepper. In another bowl whisk egg. Dip the cheese rounds in egg and then toss in breadcrumbs to cover. Transfer to a parchment lined plate. (May be done ahead of time. Refrigerate until ready to cook.)
- Heat just enough avocado oil to cover your pan to medium high heat. Add goat cheese and cook until browned, 1-2 minutes per side. Removed from heat and place on a paper towel-lined plate.
- Meanwhile, make the dressing by combining balsamic vinegar, red onion, maple syrup, dijon mustard, garlic and sea salt in a blender. Process until smooth and then add oil in a steady stream.
- In a large bowl toss arugula, grapes, onion and walnuts with the desired amount of dressing. Transfer to serving plated and top with warm goat cheese rounds.
Nutrition
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