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This goat cheese salad has warm, crispy goat cheese rounds, peppery arugula, sweet strawberries, and a tangy hot honey balsamic dressing. Fresh, flavorful, and downright irresistible, this recipe is perfect for lunch or dinner.

JUMP TO RECIPE

A salad with arugula, sliced strawberries, red onion, pistachios, and several breaded, golden-brown rounds of fried goat cheese, arranged in a black bowl on a dark marble surface.

about this warm goat cheese salad

If there were ever a salad made for goat cheese lovers like myself, this is the one. The first time I paired crispy, golden goat cheese rounds with sweet strawberries, peppery arugula, and a drizzle of hot honey balsamic dressing, I couldn’t believe how simple ingredients could taste so fancy.

It’s the textures and flavors that really make this recipe shine. You get creamy, crunchy, sweet, tangy, and just a touch of heat all at once. It’s one of those salads that feels special enough to serve guests but easy enough to make for a quick weeknight dinner. And honestly, the way those warm cheese rounds melt into the greens? I could eat this every day and never get tired of it.

Personally, I like to make it to meal prep my lunches when I need a reason to get excited about eating salad yet again. You can keep the components separate to prep ahead easily. All you have to do is gently reheat a couple of rounds in a skillet with oil or even in the oven.

It’s the salad that makes me actually look forward to eating salad, so I hope it ends up in your weekly rotation while fresh strawberries are in season!

Why You’ll Love This Recipe

Boring salads have no place at your table, and here’s why this salad is anything but that:

Crispy, melty goat cheese you’ll want to put on everything
A balanced mix of sweet, savory, and spicy flavors
Uses fresh, seasonal ingredients
Elegant presentation without complicated prep
Make-ahead friendly dressing and prepped components

ingredients

Goat Cheese – Creamy, tangy goat cheese is the star here. You’ll want a log-style cheese so you can easily slice it into rounds. It makes shaping the discs so much easier.

All-Purpose Flour – Part of the dredging sequence that gets the goat cheese crispy! Flour actually helps the breading stick to the cheese even better. You can also use a gluten-free 1:1 flour blend if needed.

Egg – Acts as the binder between flour and breadcrumbs. A splash of milk can be used instead of water for extra richness.

Italian Bread Crumbs – We like to use the Italian flavored ones for a boost of flavor. You can also use plain breadcrumbs seasoned with salt and pepper, panko for extra crispiness, or gluten-free breadcrumbs, if needed.

Extra Virgin Olive Oil – You’ll use this for frying and in the vinaigrette. Use a light olive oil or avocado oil if desired.

Balsamic Vinegar – Use your favorite brand here. Note that aged balsamic will be sweeter, while basic balsamic is sharper and tangier.

Apple Cider Vinegar – You can swap this with red wine vinegar if you don’t have it on hand.

Hot Honey – Make your own hot honey, or buy it from the store. Regular honey works if you skip spice.

Crushed Red Pepper Flakes – Optional, but ideal if you like a little extra kick.

Garlic – Freshly minced will give you the best flavor for the vinaigrette. In a pinch, use 1/4 tsp garlic powder.

Sea Salt – A must for seasoning throughout!

Arugula – I like to use baby arugula leaves. Baby spinach, mixed greens, or even massaged kale work as alternatives.

Strawberries – Sweet and juicy. Blueberries, raspberries, or figs would also work depending on the season.

Pistachios – Adds crunch and a buttery flavor. You could also swap these with pecans, almonds, or walnuts.

Red Onion – You could also use thinly sliced sweet onion, if preferred. Use pickled onions for extra tang.

Mint Leaves – Bright and fresh, the fresh herb elevates the salad so much. Basil works as a milder alternative.

this recipe’s must-haves

To prepare the ingredients for the recipe, you’ll need a sharp chef’s knife and a cutting board.

Make sure you have three bowls handy from a set of mixing bowls for your dredging station.

To fry the goat cheese rounds, use a cast iron skillet if you can, or a nonstick skillet.

For the dressing, use a food processor or blender (like a Vitamix).

A close-up top view of a blender containing a tan liquid with small red specks, likely a blended sauce or dressing, with remnants clinging to the sides of the container.

here’s how to make this goat cheese salad

prep goat cheese

Cut the goat cheese log into eight 1-ounce rounds. Gently shape into firm patties.

Set up the breading station next. Add flour to one bowl, egg with a splash of water to a second bowl, and breadcrumbs to a third bowl. Lightly beat the egg and water until combined.

Dip each round in the flour, shaking off the excess. Then dip into the egg and then the breadcrumbs. Place on a clean plate.

chill goat cheese

Place the plate of breaded goat cheese rounds in the refrigerator. Chill for at least 1 hour to ensure they don’t fall apart before frying them.

Seven breaded, round croquettes arranged on a light gray plate, viewed from above. The croquettes have a golden crust with small green herb flecks and a slightly rough, crumbly texture.

make the vinaigrette

While the goat cheese chills, add all of the ingredients for the dressing to a blender or food processor. Blend until smooth and emulsified. Taste and adjust the seasoning as desired. Chill until ready to use.

fry goat cheese

When ready to fry, add oil to a skillet over medium-high heat. Once hot, add goat cheese rounds and fry to 1 to 2 minutes per side until golden brown. Remove from the skillet to a plate lined with clean paper towels to drain.

assemble

Add arugula, strawberries, pistachios, onion, and mint to a large salad bowl. Top with goat cheese rounds. Drizzle dressing over the salad just before serving, or serve on the side for everyone to dress their own portion as they like.

Tips for Success

Chill breaded goat cheese. Do not skip this step or the rounds will fall apart when you fry them.

Be gentle. When flipping the goat cheese, be as gentle as possible to avoid breaking the crust.

Make vinaigrette ahead. This vinaigrette can be made ahead of time and the flavors will meld more the longer it sits.

A plate of fresh arugula salad topped with sliced strawberries, roasted pistachios, and two golden-brown rounds of breaded goat cheese. A fork is beside the plate and more salad can be seen in the background.

variations

Swap the berries – Try raspberries or blueberries instead of strawberries.
Go nut-free – Skip pistachios or use roasted chickpeas for that crunchy element.
Greens swap – Spinach, baby kale, or mixed greens also work well.
Dressing switch – Swap balsamic vinegar with champagne vinegar for a lighter taste.

More flavorful salads to try: Tomato Onion Salad | Southwest Chicken Salad | Panzanella Toscana | Burrata Caprese Salad

faqs

Yes! Baking is a lighter alternative that still gives the cheese a golden crust. Preheat the oven to 450°F and line a baking sheet with parchment. Place the breaded goat cheese rounds on the sheet and bake for 6 to 8 minutes, flipping halfway through. They’ll be slightly less crunchy than pan-fried, but still delightfully creamy inside. But keep an eye on them, as oven times vary depending on thickness.

Absolutely. You can prep the components in advance to save time. Bread and chill the goat cheese rounds in the fridge for up to 24 hours before frying.

The vinaigrette can be made up to 3 days ahead. When ready to use, whisk it again before using, as it may separate.

Store salad greens, strawberries, onions, nuts, and mint separately until you’re ready to assemble to keep everything fresh and crisp. Then simply fry the goat cheese and toss everything together at the last minute.

A firm, log-style goat cheese is ideal for this recipe. It slices easily into rounds and holds up well during breading and frying. Softer or crumblier goat cheese may be harder to handle and could break apart.

A fresh salad with arugula, sliced strawberries, red onions, pistachios, and crispy goat cheese rounds on a plate, with a fork, napkin, and small cup of dressing nearby.

what to serve with warm goat cheese salad

This goat cheese salad is versatile and pairs beautifully with a range of dishes:

Bread & Carbs: Serve with warm crusty baguette slices, sourdough toast, or crostini to soak up extra dressing.
Protein Add-Ons: Pair with grilled chicken, shrimp, or salmon to turn the salad into a more filling entrée.

how to store

Goat Cheese Rounds: Once cooked, store the cheese rounds in an airtight container in the fridge for up to 3 days, layered between paper towels. Reheat gently in a 375°F oven for 5 to 6 minutes to restore crispiness without melting them too much. Avoid microwaving as this will make them soggy.

Vinaigrette: Store in a sealed jar or container in the fridge for up to 1 week. It may separate over time, so just give it a shake or whisk before using.

Salad Components: Store arugula, strawberries, onions, pistachios, and mint separate until ready to assemble to maintain freshness and crunch. Combine everything just before serving for the best texture and flavor.

Need more inspiration for more salads? Check out my salad recipes page!

A plate of fresh arugula salad with sliced strawberries, red onions, pistachios, and two golden-brown breaded goat cheese rounds, drizzled with dressing.

more of our favorite goat cheese recipes

Baked goat cheese dip is a simple dip that packs in that gooey, tangy flavor!

Love carbs and cheese? These black pepper goat cheese biscuits are the best of both worlds.

For a chilled goat cheese dip, try whipped goat cheese topped with fresh and zesty salsa.

Finally, if you make this warm goat cheese salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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