Side Salad with Goat Cheese

Name: Side Salad with Goat Cheese
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 cup mixed salad greens (spring mix or mesclun, washed and dried); 60 g goat cheese (plain, crumbled); 0.25 cup walnuts (toasted, roughly chopped); 2 tbsp dried cranberries (unsweetened or lightly sweetened); 2 tbsp olive oil (extra virgin); 1 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

A fresh, vibrant side salad with creamy goat cheese, crunchy walnuts, and a simple homemade vinaigrette. Peppery mixed greens and sweet dried cranberries make every bite interesting — ready in under 10 minutes.

PREP

10m

COOK

SERVES

1 CUP

173 cal

SERVINGS

INGREDIENTS

For 4 servings

4 cupmixed salad greens · spring mix or mesclun, washed and dried60 ggoat cheese · plain, crumbled¼ cupwalnuts · toasted, roughly chopped2 tbspdried cranberries · unsweetened or lightly sweetened2 tbspolive oil · extra virgin1 tbsplemon juice · freshly squeezed1 pinchsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

173

CALORIES · 1 CUP

Protein4g · 9%

Carbs6g · 14%

Fat15g · 78%

Fiber1g

Sugar4g

Saturated fat4g

Cholesterol7mg

Sodium111mg

Potassium130mg

Phosphorus70mg

How we calculate →

METHOD · 4 STEPS

prep · ~3 min
Toast the walnuts.
Place walnuts in a small dry pan over medium heat. Toast for 2-3 minutes, shaking occasionally, until fragrant and lightly golden. Transfer to a plate to cool, then roughly chop.
TIPWatch closely — nuts go from toasted to burned in seconds.
mix · ~1 min
Make the vinaigrette.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined and slightly emulsified.
assemble · ~2 min
Assemble the salad.
1.Place mixed salad greens in a large serving bowl.
2.Drizzle the vinaigrette over the greens and toss gently to coat evenly.
3.Scatter crumbled goat cheese, toasted walnuts, and dried cranberries on top.
TIPDress the greens just before serving so they stay crisp.
serve
Serve immediately.
Divide the dressed salad onto individual plates or serve family-style in the bowl.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For even toasting, shake the pan constantly and remove walnuts the moment they smell nutty.
2
Dry your greens thoroughly after washing — excess water dilutes the vinaigrette and makes leaves soggy.
3
Crumble goat cheese while it's still cold for clean, neat pieces that won't smear.
4
Toss the salad with your hands to distribute the dressing gently without bruising the greens.
5
Make the vinaigrette up to 3 days ahead; shake or whisk again just before using.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace half the olive oil with plain yogurt or buttermilk for a creamy, lower-fat dressing that still clings to the greens.

high protein

High-protein

Add 100g of grilled chicken breast or seared tofu cubes to turn this side into a light main-course salad.

vegan

Vegan

Swap goat cheese for a vegan cashew-based cheese or simply omit it, and use maple syrup in the dressing to mimic the sweetness.

jain

Jain

Omit the walnuts and replace with toasted pumpkin seeds; use a pinch of black salt (kala namak) in the vinaigrette for an eggy depth without using any root vegetables.

HEALTH BENEFITS