Arugula Goat Cheese Salad with Raspberries

Square overhead photo of three plates of a warm goat cheese salad sitting on a bright blue surface.

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.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 243kcal

Author Wendy Polisi

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