Goat’s cheese salad with cranberry dressing
- November 2021
- Serves 2-3
- Hands-on time 30 min
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.
- Vegetarian recipes
- 45.7g (13.2g saturated)
- 45.3g (14.2g sugars)
- 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
- 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.
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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