Goat’s cheese salad with cranberry dressing
By:
Jen Bedloe
Former head of food delicious.
- Published: 10 Dec 21
- Updated: 18 Mar 24
Our goat’s cheese salad with zesty cranberry dressing makes an easy light lunch or starter. Could it become your go-to festive starter?
You might also like our grilled goat’s cheese salad with honey dressing.
Ingredients
- Sandwich-sized olive ciabatta loaf, sliced
- 50g shelled walnuts
- Oil for frying
- 150g goat’s cheese log with rind, cut into 1.5cm slices
- 2 oranges, peeled and cut into segments, any juice reserved
- 80g bag watercress
For the dressing
- 3 tbsp cranberry sauce (bought or homemade)
- 1 tbsp syrupy balsamic vinegar
- 3 tbsp olive oi
Method
- In a large dry frying pan, toast the bread over a medium heat until golden, then cut into chunky croutons. In the same pan, toast the walnuts, then set aside and wipe out the pan.
- Add the oil to the pan and heat for 1 minute. Add the goat’s cheese slices and fry (in batches if necessary) for 2-3 minutes on each side until golden and crisp.
- Meanwhile, put all the dressing ingredients, along with any reserved juice from the oranges, in a small jug. Season to taste, adding a good grind of pepper, and stir together, adding a splash of water if need be.
- Arrange the watercress and orange segments on a serving platter, then arrange the warm goat’s cheese on top. Scatter over the croutons and walnuts, then drizzle over the dressing and serve straightaway.
- Recipe from November 2021 Issue
Nutrition
- Calories
- 696kcals
- Fat
- 45.7g (13.2g saturated)
- Protein
- 22.4g
- Carbohydrates
- 45.3g (14.2g sugars)
- Fibre
- 5.1g
- Salt
- 1.4g
delicious. tips
Prepare the croutons and toast the walnuts up to 2 hours ahead and set aside (separately) but don’t cover. Prep the oranges, cover and set aside (no need to chill). Make the dressing ahead, too – it will keep in the fridge for up to 3 days.
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