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Salad Recipe: Apple, Craisin, Walnut & Goat Cheese Salad by Everyday Gourmet with Blakely

everyone its Blakely with everyday Kwame,and I'm going to show you a really,simple very delicious fall inspired,salad I'm gonna do some mixed greens,some apples some craisins really good,I'm gonna show you exactly how to do it,alright so I'm just gonna make a salad,for one here today so I have some mixed,greens and I put my plate I love this um,these baby greens are so good you get a,nice wide variety of different kinds of,lettuces in here alright so we're gonna,add all of our greens to our plate here,this this then I have some Red Delicious,apple that I sliced up it's really good,I love I love apple slices especially,during fall time can't go wrong with,anything apple flavored that's for sure,I'm also gonna do some craisins okay,love alright did you try cherries that,would be good too it has a nice tang,enos to the salad then I have some goat,cheese,I love goat cheese if you don't like,goat cheese you can use you can use feta,would be still good in this or any other,kind of cheese or you don't have to use,cheese at all okay so that looks perfect,so then in here,I'm gonna make my dressing I have some,champagne vinegar to emulsify it I'm,gonna put a little bit of some Dijon,mustard in there add a little touch of,honey just just sweeten it up and to cut,the acidity do a little salt click mix,we just drizzle in some olive oil time,to dress it and eat the salad is done at,the tray bite this I love all these,things now you have my face response,fired salad

Fig, Walnut, and Pear Salad with Goat Cheese

Fig, Walnut, and Pear Salad with Goat Cheese

today's recipe is all about the power of,three from omega-3 that is i'm going to,be making a wonderful salad using,california walnuts now did you know that,walnuts are the only tree nut that has a,source of omega-3,my salad today is going to be a gorgeous,mixed green and rocket salad with some,caramelized figs slices of chinese pears,and a wonderful dressing,warm pan-fried goat cheese and finally a,generous amount of california walnuts,which is going to just give it a,wonderful bite of flavor i'll be,preparing my recipe in three different,steps first i've got these beautiful,goat cheese which i'm going to,dip in an egg wash,season your egg wash with some,salt and pepper,give it a quick whisk,and simply,dip,your goat cheese,in the eggs,and then coat it with some bread crumbs,and you can use regular bread crumbs or,panko bread crumbs whatever you have,available,make sure it has a nice coating on all,sides,for the dressing i'm making a honey,lemon vinaigrette,and i'll be using this to,dress my salad but also to coat my figs,before i,grill them so that they can be,caramelized and i'm just going to be,mixing some mustard with some olive oil,honey to give it a bit of this nice,sweet flavor,lemon juice,season with salt,and pepper,and mix until it has emulsified,to prepare your figs just cut them in,half,gently coat them with your dressing,and grill them on a heated griddle pan,look at that sizzle,cook them for a couple of minutes and,that should be fine,you want them to have a gorgeous grill,mark on the bottom,and then in heated oil,shallow fry your,cheese until it has a nice golden brown,color,and now comes the fun part,time to assemble my salad here i've got,some mixed greens which i'm going to,distribute into my platter,i have to say i do like,serving my salads and platters i find,that it just makes it so much more,inviting and vibrant,look at all these gorgeous colors,really beautiful,and i'll layer my,pair of slices in between,just,distribute it so that you get a bit of,flavor in every bite,add your caramelized,figs,these are going to be so good,next,your goat cheese,this is going to be spectacular,i'm just gonna,cut it in so you can see the oozing,flavor,and finally,i've got my california walnuts,which i'm just going to,layer on top,walnuts have great health benefits,they're anti-inflammatory help reduce,ldl cholesterol and they're good for the,digestion,and that's it my power of three salad is,ready to serve i'm keeping my dressing,on the side so everyone can just drizzle,as much as they want hope you enjoyed,this recipe,you

Goat Cheese Salad with Herb Dressing | Food Travels | Loire, France

Goat Cheese Salad with Herb Dressing | Food Travels | Loire, France

come with me as we put together a goat,cheese salad,with the most wonderful herbed dressing,it's easy,it's fast it's delicious next,do,i'm going to show you a beautiful fresh,salad,with dried fruit in it goat cheese,because,goat cheese is the loire when you say,cheese,they think you mean goat cheese because,there's so much so many different kinds,of goat cheese in loire,and it's going to have a yummy herb,dressing using herb to provence,which is a little bit different so let's,go ahead i'm going to start with the,salad,i have a bowl here of just fresh greens,aren't they beautiful,including some radicchio some red leaf,lettuce,all fresh baby greens and in my salad,bowl,i'm going to add some dried blueberries,and some dried cherries you could use,any kind of dried berries that you'd,like,these are two of my favorites,so here we go next up i've got,about four ounces of goat cheese that is,crumbled,so i'm going to put my crumbled goat,cheese on there,goat cheese is used in all its different,forms all over the loire,so there goes my goat cheese one last,ingredient,and that's walnuts so these are toasted,walnuts,400 degrees about six or seven minutes,and i've broken them up but not too much,i like kind of big pieces in there too,so there's my walnuts so that's my salad,i'm going to move this aside and i'm,going to make my herbed dressing with,that herb to provence,it's a jar dressing you know i love,making things in jars,so i'm going to start with a little bit,of olive oil,so my olive oil is going to go right in,now since we're using walnuts,i'm also going to have some walnut oil,so i've got it about half and half,about four tablespoons of walnut oil and,about four tablespoons,of extra virgin olive oil next up i'm,gonna put in some,orange juice okay the orange juice is,going to make it just a little bit,sweeter,but not too much because i'm putting in,red wine vinegar,for the acid so there goes my red wine,vinegar oh my gosh it smells so good,already,next up i've got a little bit of garlic,so i've got just one garlic clove that,i've grated,there it goes right in and then what i,have,is about two tablespoons,of herb to provence herb de vervans is a,dried mix of mediterranean herbs,like thyme and basil rosemary and,marjoram,and i wish you could see it because it,also has,an herb difference typically a lavender,flower,so little tiny lavender buds in there,and it smells so good it does smell like,provence,so there we go right in of course can't,have salad dressing,without salt and pepper so here is the,salt,and here is pepper freshly ground is,always the best,my pepper grinder is rocking and rolling,okay,now what i'm gonna do is just put the,lid on,and then i'm gonna shake it up,now all i'm gonna do is drizzle this,dressing on my salad because remember,when you are dressing a salad what you,want to do is,drizzle not drench,so it's going to go right on my salad,like that and using about half of it is,plenty,now i'm ready to serve up this salad,doesn't it look like something you'd,like to have,so dried fruit creamy goat cheese,fresh greens and a zippy dressing all,together in one bowl,that's my herb salad dressing,topping fresh greens and dried berries,and cheese,you

Crispy Baked Goat Cheese and Beet Salad Recipe

Crispy Baked Goat Cheese and Beet Salad Recipe

hey what's up baked goat cheese and beet,salad could either be an amazing low-key,appetizer for your next dinner party or,it can be made ahead for an indulgent,super easy weeknight supper today i'm,going to show you how to make it to get,started i'm going to need some beets,i've got four medium ones here and,that's about a pound or so 500 grams to,get them salad ready i'll roast them so,in pairs i'm gonna lay them onto a,length of foil and then hit them both,with a long squeezer of olive oil and,then a generous grip of salt let's call,it a tablespoon or so from there i'm,gonna roll the beets around in that oily,salt to get them well coated and then,i'll wrap them up with the foil to help,with heat transfer in the oven and to,help trap some steam while they cook i'm,gonna throw on a second layer of foil,and then wrap that up tightly and once,i've got four beets snugged up into two,double wrapped packets like this i'm,going to drop them into a preheated 375f,190c oven to roast for about 45 minutes,to an hour while those roast i'm gonna,get my goat cheese ready to bake that,starts with 200 grams of panko bread,crumbs and my food processor now i'll,spin these bread crumbs to break them,down for about 30 seconds because i,found that using full size coarse panko,didn't properly cover the cheese once,the pankos are dusted up and crumbly,like this i'm going to transfer them,over to a medium bowl to hang out and,i'll set that aside and then i'll grab,my cheese for this recipe i'm using two,10-oz logs or about 560 grams of fresh,goat's milk cheese also known as chef,into the food processor it goes i'll,throw in log 2,mush it in there dude and then i'll add,in 1 gram of oregano 10 grams of chopped,fresh chives 10 grams of chopped fresh,thyme and 1 to 2 grams of cracked black,pepper yes this is going to be an herbed,baked goat's cheese in france especially,they had tons of little fresh goat,cheeses that were rubbed with dried,herbs and the flavor of the thyme and,the chive especially reminds me of those,cheeses and they pair perfectly with the,tart twang of the goat cheese after,about 20 seconds of spinning the herbs,should be broken down and well,incorporated with the cheese and as you,can see the cheese itself is a little,bit smoother now and that's going to,make shaping it into something that we,can bread much easier next i'll scoop,out 12 equal sized dollops of this,cheese the 20 ounces that we started,with here should give us about 12,roughly one and a half ounce balls or 40,grams each once i've got all these,cheeses measured out i'm gonna ball it,up and shape it for that i'll grab my,first piece and then gently with the,pads of my fingers and the palms of my,hands roll it into a nice tight little,ball from there i'll drop it into my,panko and then toss it to coat i want as,much of the panko on there as humanly,possible so be generous and make sure,that a lot of it sticks once it's dusted,up with panko i'll gently form it into a,puck shape this also kind of mimics,those little baby goat cheeses that i,saw in france and i think it's going to,look really good on a salad it's like a,tiny perfect little wheel of cheese,there we go 12 bucks of goat cheese,later i'm gonna move this tray over to,the freezer to firm them back up for 20,minutes while i check on my beets it's,been 50-ish minutes since these went,into the oven and they should be close,to being done the best way i know to,gauge beat doneness is with a cake,tester so i'll slide it in and see how,much resistance i get imagine the tester,is your two front teeth you want some,bite but you definitely don't want,crunch,and texture wise i think they feel great,but before i peel them they need to cool,off so i'll check back in 20 minutes 20,minutes later these beets have cooled,down and are ready to peel so using a,damp paper towel i'm gonna do just that,the friction alone from the towel should,be enough for the peels to slide right,off but if you're having trouble here,feel free to use an actual peeler once,i've got four perfectly peeled beet,doggies like this i'm gonna cut and,marinate them for the salad for that,i'll cut the beet in half top to bottom,and then i'll cut that half in half i'm,looking for bite size pieces in my salad,so once i've got these quarters i'm,gonna cut them down into roughly half,inch thick slices now to take these,beets from a bland tender root into,something fun delicious and vibrant i'm,gonna marinate them for that i'll add in,a good long squeezer of olive oil let's,call it three tablespoons or so then a,really generous pinch of salt don't be,shy on the salt then a bunch of black,pepper like 25 cranks and then most,importantly acidity in the form of white,balsamic vinegar white balsamic if,you're not familiar is a very delicious,alternative to the dark syrupy stuff,it's uniquely fruity slightly sweet and,pairs really well with root vegetables,but instead of it being cooked down for,a long time and aged for a long time,like the dark stuff

Grilled Apple Salad with Goat Cheese

Grilled Apple Salad with Goat Cheese

hi I'm Ann nickel and I'm here to share,a fabulously sophisticated solid recipe,that will shirt these your guests or,your family it's from foodland ontario,and we're going to its called a warm,goat cheese salad with grilled apples so,the first thing we're going to do is,we're going to make our vinaigrette,which is a bit of black currant Jam,jelly and we're going to add to that as,some white wine vinegar and some garlic,with the right hands here we go and mix,it together and what we're going to do,is we're going to grill our beautiful,Ontario apples after we brushed them,with this little vinaigrette and then we,can use it afterwards to drizzle it on,our salad so here we've got our nice,apple wings which I've talked to go,before you can cut them in many,different shapes you use an apple corer,to core it out and then slice them into,rings it's a beautiful presentation here,we go,yes,this cell is beautiful for any occasion,really and you can do it for a luncheon,you could do it as a mean of the pre,unlike a solid course before the main,course it's gorgeous it's delicious,we're also going to grill some Ontario,onion and we're going to put the sauce,on the onion as well,and if it comes apart which it will once,it grills it will fall apart that's all,good there we go get those on the grill,also in this recipe we've got some,beautiful fresh Ontario red bell peppers,and you want to just quarter them and,seed them,and take a little wedge and also brush,it with the vinaigrette and we'll grill,that too so this is a great recipe to do,indoors in the winter time if you have,an indoor grill it's it's easy and once,again it's delicious the other thing is,the grilled goat cheese which is like,the star of the show in this recipe it,is just Ontario goat cheese and I want,to share a little trip with you that not,many people might know it's an easy way,to cut your goat cheese because you,notice when you it's a very soft cheese,so when you cut it it does stick to your,knife and it's not the easiest thing to,cut so what we're going to do is we're,going to use some good old-fashioned,dental floss we use it every morning now,we can use it in the kitchen and you,just take it and you wrap it and twist,it and it cuts perfect every time so,we're twisting it not to get over and,coming down and voila it's a perfect,little tool for your soft cheeses,then we're going to take our goat cheese,rounds and this is a fun presentation,idea to so we've got our goat cheese,around we're going to put it halfway,into our toasted sesame seeds and then,half into our chives and we're going to,place this on the tin foil little plate,and then we'll go to the grill with that,too it's got a few more so now we've got,our beautiful or just looking goat,cheese ready to go on earth tin foil and,we'll leave those for a minute and then,to assemble this beautiful salad it's a,beautiful way to present it it's we've,got it we can layer out our grilled,peppers and you can use any kind of,pepper use all the different colors the,rainbow peppers red green yellow orange,and then our couple rings,and the apple rings are really delicious,and you want to buy use a firm Apple,something like an empire Apple would be,good for this just sometimes the other,apples that are softer will turn mushy,when you drove up to these are a good,grilling apple then the best will bring,these over and lay them,look at how beautiful that is I,guarantee if you do this at your next,dinner party everyone will want the,recipe and it's from foodland ontario CA,you

Arugula Salad with Goat Cheese and Pears | Salad Recipe

Arugula Salad with Goat Cheese and Pears | Salad Recipe

- Hi, it's Lisa with "An Appetizing Life,",and today I'm going to show you how to make an arugula salad,with fresh pears and goat cheese.,This arugula salad has arugula, fresh romaine lettuce,,goat cheese, fresh pears, toasted pistachios,,and pomegranate seeds,,and it's topped with a balsamic vinaigrette.,(upbeat music),So this salad has an arugula,,but I thought I'd add in some romaine.,I actually had some in the refrigerator.,And just to get a nice different blend.,You get the peppery arugula with the nice crunchy romaine,,which is my favorite lettuce.,So this has been washed and the romaine's been chopped up.,Now I'm just going to set it aside.,So now let's make the balsamic vinaigrette.,And this is really easy.,I'm going to grab a shallot.,Whoo!,Two in one.,Mince the shallot.,I'm going to add a fourth cup of balsamic vinegar.,Now I like to let this sit for about five minutes,,just to let the flavors of the salad,kind of blend into the balsamic vinegar,,but you don't have to do that.,That's just something I like to do.,Add in Dijon mustard.,Salt.,Pepper.,And I'm going to give that a good shake.,Now I'm going to take the olive oil,,and I'm going to slowly stream that into the vinegar.,I'm going to give it a shake again.,And you have a nice balsamic vinaigrette.,Now this vinaigrette will last for about three days,in the refrigerator, only because of the shallots.,If you left the shallots out,,it would be good for about a week.,So the balsamic vinaigrette is all done.,And next I'm going to do the pistachios.,I want to warm them in the oven,,actually roast them in the oven,,for about five to 10 minutes,,and then once they come out and cool down,,I'm going to chop them up, a very rough chop for them,,so we can sprinkle them on the salad.,So I'm just using my toaster oven and I have it on 350,,and I'm going to have it cook for about five minutes.,Now keep your eye on the pistachios,'cause they can burn really, really quickly.,And you know once you start smelling the nuts,,that's the time to pull them out of the oven.,So I'm using two Anjou pears.,Anjou pears.,Silly.,You can use any pears you want.,I personally like these.,And we're going to peel them and just cube them.,So I'm just cutting around the core,,just like you would with an apple.,(beeping),Okay, the timer just went off for the oven.,So I'm going to run and grab the pistachios.,And there they are.,And I'm just going to let them cool for a little bit,,and then we'll do a rough chop with them.,So the pistachios have cooled down,,and I'm just going to take them,,take them out.,And I just want to do a rough chop with them.,Oh, they smell good.,So now we're ready to put the salad all together.,I'm just going to blend these together,,the arugula and the romaine.,Now if you were making this salad for a crowd,,I would say go ahead and dress it all the way,and then put all of the ingredients in.,But for the video,,I'm going to do it individually on one plate,and just kind of make it that way.,It's up to you.,So I'm going to take the lettuce and the arugula,and take some of the dressing,and just drizzle that on there.,Just lightly dress it.,Now add a little bit of the pear on.,Some fresh crumbled goat cheese.,Toasted pistachios.,We'll just sprinkle those on top.,And because they're in season,,some really pretty pomegranate seeds.,And look out for a video to show you,to de-seed these two different ways,so you can enjoy them on your salads.,And this is an easy, colorful salad,that you can serve anytime during the holiday,or in the fall or in the winter,,or if you freeze the seeds, year round.,If you liked this video and want to see more like it,,don't forget to subscribe so you'll be notified,every time I put out a new video.,And I will see you next week on "An Appetizing Life.",I need a fork, as always.

Apple and Goat Cheese

Apple and Goat Cheese

you might be asking why,salads why create an entire video series,of just salads well i'm an,endocrinologist,and i treat people with diabetes and,when people are diagnosed with,diabetes or pre-diabetes they often,try the latest fad diet out there,but slow and steady wins the race,moderation is key there's a reason that,those sayings are around,making small changes that you can,sustain,is the key to creating,and living a healthy lifestyle,my favorite way to explain this is the,plate model and this,a salad is a perfect example of the,plate model,half your plate should be green and of,course i should probably have a plate in,front of me right now,but half the plate should be green a,fourth of the plate is starch,and a fourth is protein,so this salad that i found on the,american diabetes association website,which i,slightly modified um is,based on that okay so you have a,beautiful mixture of greens,then you have a fruit for your starch,and then cheese and nuts for your,protein so,we have green apples and the recipe,originally called for,braver and apples which are red apples,but i,love the idea of green apples i was,making another salad and i,at the last minute put a few pieces of,green apple in it,and i added goat cheese it was so,delicious,that i in my mind i thought i want to,recreate a different salad with green,apples and goat cheese,so when i saw this other recipe for,the braeburn apples and gorgonzola,cheese,i decided hey let's do this is this is,the perfect way i'll just substitute the,green apples,and then i've got the goat cheese here,and so,and it calls for just a fourth a cup of,goat cheese,doesn't seem like much um i probably,would have put more but i did measure,this,it also calls for more lettuce than this,but i don't i can't i'm not planning on,feeding an,army so,and then it has uh toasted a fourth a,cup of toasted walnuts,this is a little more than a a fourth of,cup,and then the dressing is two tablespoons,of lemon juice and two tablespoons of,orange juice so i'm just gonna squeeze,this here,it's going all over the place,that's about to let's try this,orange right here let's see it looks,good,not as juicy it's just about as juicy as,the lemon actually,i'm barely able to get even one and a,half,tablespoons let me fish out a few of,these,seeds in here,there we go then it calls for walnut oil,and guess what forgot to get it out if,you don't have walnut oil you,could use,um olive oil that's absolutely fine,two tablespoons of walnut oil,and it adds another ingredient that you,might be surprised,the american diabetes association is,recommending,and that is honey and i talked to my,nutritionist about this because,i don't really like to tell people with,diabetes to eat a lot of honey,but this is going to be spread out over,six servings since i'm,only doing about two or three servings,here and probably,just will do one teaspoon the original,recipe,called for an entire tablespoon,i think it'll mix better if i use a fork,actually,and it actually called for some some,mustard too so i'm going to put that in,my favorite brand,i don't know how much they've,recommended i just eyeballed it i think,it was a teaspoon,i'll probably put two teaspoons in,and,oh it also calls for a red onion sorry,about that it called for an entire red,onion,that is way too much onion this is like,an eighth of a big red onion instead of,small red onion they don't sell,small red onions anymore so i,decided just about a fourth of an onion,and actually i put some of that onion in,a different recipe so,um there you go,and we'll we will toss it and that's the,salad,enjoy

ROASTED BEET AND GOAT CHEESE SALAD

ROASTED BEET AND GOAT CHEESE SALAD

this is,that's February and next week is that,special day that's either wonderful and,joyous or and depending on which side of,the aisle you fall and that's,Valentine's Day a divisive holiday,regardless of that fact we're gonna be,preparing for it whether you are just,cooking for yourself and you want to,show yourself some love or you have,somebody special in your life there's no,better way to do that on Valentine's,Days and preparing them a really special,meal so over the next three episodes,leading up to Valentine's Day we're,gonna cover a little salad a little,dessert and a nice little main kind of,centerpiece that you could make on,Valentine's Day that is gonna keep,things simple but very sort of carefully,prepared and lovingly prepared and,presented in a really beautiful way got,lots of bread coming in through these,dishes to signify Valentine's Day and,love and the main thing is keeping all,these things pretty light right because,you don't want to be there and have this,heavy sort of dish in preparation of,whatever sort of Romanticism might,follow so you want to keep things light,you want to be nimble you want to stay,fresh nothing too heavy what we're,cooking today is roasted bee goat cheese,salad the centerpieces of this dish are,gonna be these beets we have these,beautiful beets and they're beet greens,we have red beets,and golden beets and essentially we just,wash these guys off real quick give them,a rinse and we're gonna cut them at the,stalks and keep these beet greens and,use them in our salad later and we're,just gonna roast these guys off until,they're tender,super easy but you guys can nail these,it looks really pretty on the plate,they're sweet and delicious and to me,they just scream valentine's day and,nothing goes better with beets than goat,cheese so we have this really nice goat,cheese creamy its rich but it's also,acidic it has a little bit of a tang and,it's gonna go really well with these,once they're roasted then I've just got,some blood oranges I'm gonna cut these,into little Supremes and these are gonna,be a nice little kind of addition of,color contrast into the salad,these are little beet baby beet greens,these are gonna be really pretty in the,salad as well as these Japanese radish,sprouts that I just couldn't help but,yeah I look really hard for ingredients,that had a lot of,read in them that were different,microgreens and stuff like that and,these are just really pretty,there are radish sprouts so just like a,radish there's a little spice bitter and,we got some arugula and some candied,walnuts so we're just gonna make like a,really nice salad with all these,ingredients we're gonna lay our contrast,flavors and textures and all and I'll,keep it really pretty it's likely you,won't find like radish sprouts or some,of these ingredients but in the recipe,I'm going to say what I made and a few,sort of options that you would go with,like radicchio or some things to add,that color pretty straightforward dish,gonna impress whoever you cook for so,let's just get right into it let's,prepare these beets so all I want to do,with the beets cut off the greens just,right at the top and expose a little bit,of the beet and then we want to hold on,to these guys we just want to rinse them,wash them really well okay so I just,want to get these guys nicely coated,with oil,some fresh thyme sprigs,we wrapped in some tight foil join in,about 425 degree oven for about 45,minutes to an hour or until when you,hook it all the way through there's no,resistance so they're tender all the way,through,next thing I want to do is go through,and pick some of these smaller more,tender beet greens not these guys these,guys are a little too tough for me these,are good to saute you saute these like,spinach that's really delicious,I want these kind of smaller baby or,guys for this salad so you can literally,save these and cook these as a side dish,the next day,I'm just going to wash these guys really,well,I'm just gonna let these dry so I just,got some nice arugula here I'm gonna add,my baby beet greens,I got these at Whole Foods so they,should be available if you have Whole,Foods by you otherwise radicchio works,anything that has some nice red in it,again these guys aren't necessary but,are you making something special for,somebody and you see something beautiful,that you think might go into your dish,you pick it up and you add it so that's,sort of part of cooking so if you can't,find all this stuff don't worry use your,eyes think red think Valentine's Day and,you'll be able to figure something out,so this is enough for like two people,which is perfect these are blood oranges,mainly why I chose this is because it's,a really pretty color it's like a dark,red that comes into an orange II kind of,color and I've shown you how to do this,we just want to kind of make Supremes,you want to get all that pith off of,there that's a little bit bitter and you,want to take your knife and just in,between those white lines cut dow

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