ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
WARM APPLE AND GOAT CHEESE SALAD
Make and share this Warm Apple and Goat Cheese Salad recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend.
- Add the oil and parsley and shake.
- On 4 plates, arrange the endive leaves like spokes around each plate.
- Arrange the watercress or spinach in the center.
- Preheat the broiler, and arrange the sliced apples slightly overlapping in 4 fan shapes, place in broiler pan.
- Cut the cheese into 4 slices and top each apple fan with slices of cheese.
- Broil until golden for approximately 5 minutes.
- Using a spatula, carefully place the apple slices and cheese on top of the endive.
- Drizzle the dressing over the salads and sprinkle with walnuts.
- Enjoy!
Nutrition Facts : Calories 396.6, Fat 32.1, SaturatedFat 9, Cholesterol 22.4, Sodium 532.5, Carbohydrate 20, Fiber 13.4, Sugar 5.5, Protein 12.4
APPLE AND GOAT CHEESE SALAD
This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.
Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
CARAMELIZED ONION, APPLE AND GOAT CHEESE MELTS
Caramelizing onions can be a lesson in patience, but you need to cook these onions for only half the usual time, just enough to break them down and turn them a light golden brown. Once cooked, they make up the bulk of the filling for these sandwiches. Folding the warm onions into the goat cheese softens the cheese, helping it glide easily over the bread. The cheese helps bind everything together, so nothing slips out while the sandwich is toasting in the pan. You can use apples or pears here; either adds some fresh crunch. Seasoned with woody thyme and zippy kalamata olives, this sandwich makes a hearty lunch, or a light supper paired with soup or salad.
Provided by Jerrelle Guy
Categories brunch, dinner, lunch, sandwiches, vegetables, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.
- Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.
- Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.
- Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.
WARM GOAT CHEESE, ONION, APPLE AND MAPLE SALAD
Yield 2 large servings
Number Of Ingredients 14
Steps:
- Wash greens and place in a large bowl. Thinly slice the half red onion and the apples. Sprinkle the apples with the juice of half a lemon. Toss the onion, apple and the mixed greens in the large bowl. Slice the chicken breast. Sprikle with the rosemary salt. Cook in a skillet with Pam spray until lightly brown. While the chicken is cooking, mix together the dressing ingredients. When the chicken is done, place the warm chicken on top of the salad. Pour over the dressing and toss. At the table, serve the salad with the Le Chevrot. Sprinkle the goat cheese on top of the salad to taste.
More about "warm goat cheese onion apple and maple salad recipes"
GOAT CHEESE SALAD WITH ARUGULA & APPLE – A COUPLE COOKS
From acouplecooks.com
5/5 (3)Category Side DishCuisine MediterraneanTotal Time 15 mins
- Place the greens on a plate. Top with the sliced shallot, apple, pecans, and crumbles of soft goat cheese. Drizzle with dressing and top with a sprinkle of sea salt.
SPINACH-APPLE SALAD WITH MAPLE-CIDER VINAIGRETTE RECIPE
From myrecipes.com
5/5 (29)Total Time 50 minsServings 8
- Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
- Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
- Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
- Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.
BAREFOOT CONTESSA | SALAD WITH WARM GOAT CHEESE | RECIPES
From barefootcontessa.com
- Slice the Montrachet into twelve 1/2-inch-thick slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season to taste.
- Melt 1 tablespoon oil and 1 tablespoon butter in a sauté pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
FAVORITE APPLE SPINACH SALAD RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
WARM FRENCH GOAT’S CHEESE SALAD (SALADE DE CHêVRE CHAUD)
From recipetineats.com
SALAD WITH GOAT CHEESE, PEARS, CANDIED PECANS AND MAPLE …
From twohealthykitchens.com
GOAT CHEESE, CRANBERRY, + PECAN MIXED GREEN SALAD - BOWL OF …
From bowlofdelicious.com
KALE SALAD RECIPE WITH APPLES & FRIED GOAT CHEESE (FALL SALAD IDEAS)
From thecookierookie.com
MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS & MAPLE …
From onceuponachef.com
MAPLE BACON SALAD - AN EASY FALL SALAD RECIPE - SHOW ME THE …
From showmetheyummy.com
KALE, APPLE, AND GOAT CHEESE SALAD RECIPE | RECIPES.NET
From recipes.net
APPLE AND GOAT CHEESE SALAD WITH CANDIED PECANS RECIPE
From southernliving.com
SPINACH SALAD TOPPED WITH GOAT CHEESE, APPLES, AND A WARM …
From eatthis.com
MASSAGED KALE SALAD WITH APPLES, GOAT CHEESE, AND MAPLE …
From bowlofdelicious.com
You'll also love