Celebrate fall with a warm Goat Cheese Salad! Inspired by a trip to Quebec, it includes lettuce, arugula, apples, pecans, and blueberries, all drizzled with a lemon-maple vinaigrette and topped with sourdough and goat cheese toast.
Table of Contents
Why you should try this recipe
- Insanely flavorful – you’ve got the creamy goat cheese, the peppery arugula, the sweet apple, the crunchy pecans, and that zesty maple-lemon vinaigrette. A flavor combo that just works.
- Wholesome and nutritious – not only is this salad delicious, but it’s also packed with healthy greens, vitamins, and antioxidants. It’s a win-win!
- Versatile and fresh – whether you want a starter, side dish, or main course, this salad’s got your back. It’s fresh, vibrant, and perfect for fall gatherings. Plus, it’s a real crowd-pleaser… just try it out and you’ll see!
- A recipe for goat cheese fans – another addition to the goat cheese series on this blog, alongside Asparagus, Burrata and Goat’s Cheese Crostini, 5-Ingredient Goat’s Cheese Broccoli Quiche and Goat’s Cheese Popovers with Lemon Chives Butter!
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Goat cheese – semi-soft goat cheeses work best for this salad. I chose crottins de chèvre (a semi-soft goat cheese from France) but any kind of semi-soft goat cheese works!
- Sourdough bread – the French way to make warm goat cheese toast!
- Dried rosemary (optional) – to sprinkle on top of the goat cheese toasts.
- Lettuce – such as red leaf lettuce, butterhead lettuce, or romaine lettuce.
- Arugula – adds pepperiness to the salad.
- Apples – after many trials, I find that Gala or Honeycrisp apples work best in this salad. Pink Lady, Red Delicious, and Granny Smith are also great options!
- Raw pecans – for some delicious nuttiness and crunch.
- Blueberries (fresh) – add floral and woody flavors to the salad.
For the lemon-maple vinaigrette:
- One lemon – preferably organic, as this recipe uses both zest and juice.
- Maple syrup – adds sweetness and complexity to the vinaigrette. Plus, it pairs so well with apples, pecans, and goat cheese!
- Good quality extra-virgin olive oil – contributes to both the flavor and consistency of the vinaigrette.
- Kosher salt and ground black pepper – to season.
How to make Goat Cheese Salad with Arugula, Apple, and Pecans?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Start by making the lemon-maple vinaigrette.
- In a jam jar or bowl, combine extra-virgin olive oil, maple syrup, lemon zest, lemon juice, salt, and pepper.
- Shake to emulsify (or stir dynamically with a small whisk or a spoon if using a bowl).
- The vinaigrette is ready. Set aside.
Prepare the goat cheese toats.
- Preheat the oven to 410°F (210°C).
- Slice the sourdough bread into four ½-inch (1 cm) slices. Place them on a sheet pan lined with parchment paper.
- Generously line the sourdough sliced with 1-inch (2.5 cm) thick pieces of goat cheese.
- Sprinkle with optional dried rosemary.
- On the same sheet pan, line the raw pecans to toast alongside the goat cheese toasts.
- Place it in the oven to bake for 5 minutes. After 5 minutes, remove the pecans from the tray and bake the toasts for another 5-7 minutes, or until the cheese is bubbly and the bread is golden around the edges.
Meanwhile, assemble the salad.
- Cut the apples thinly into ⅛-inch (3 mm) slices.
- In a large serving dish or bowl, combine the lettuce leaves and arugula.
- Add the sliced apples, toasted pecans, and blueberries.
- Drizzle with the lemon-maple vinaigrette.
- Top with warm goat cheese toasts and serve immediately with a glass of chilled Sauvignon Blanc.
- Enjoy!
Nim Keys – Useful Tips
- When assembling this salad, I like using the whole leaves of lettuce. However, you can shred or tear them apart if you prefer!
- The proportions of this recipe are for a starter for four people. For a light lunch or dinner, I recommend doubling the goat cheese toast proportions and serving two toasts per person.
Wine Pairing🍷
SAUVIGNON BLANC
The natural acidity of Sauvignon Blanc will compliment the tanginess of goat cheese, apple, and lemon while balancing the sweetness of blueberries and maple syrup. A must-try!
WINE APPELLATION SUGGESTIONS
Recipe FAQs
Goat cheese is not for me, what can I substitute it with?
Brie cheese! So delicious too!
I don’t have pecans on hand, what else can I use?
Walnuts, almonds, and hazelnuts will work great here too.
Other Delicious Cheesy Recipes
Goat Cheese Salad With Arugula, Apple and Pecans
PRINT SAVECelebrate fall with a warm Goat Cheese Salad! Inspired by a trip to Quebec, it includes lettuce, arugula, apples, pecans, and blueberries, all drizzled with a lemon-maple vinaigrette and topped with sourdough and goat cheese toast.
INGREDIENTS
For the lemon-maple vinaigrette
- ⅓ cup (80 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) maple syrup (or honey)
- the zest of one lemon
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the goat cheese salad
- 6 ounces (170 g) semi-soft goat cheese (I used crottins de chèvre, but any type of semi-soft goat cheese works)
- 4 slices sourdough bread about ½-inch (1 cm) thick
- 1 teaspoon dried rosemary optional
- 3.5 ounces (100 g) lettuce about 2 cups, (red leaf lettuce, butterhead lettuce, or romaine lettuce), washed and spinned
- 4 cups (80 g) arugula washed and spinned
- 2 medium apples Gala, Honeycrisp, Pink Lady, or any variety of your liking
- ½ cup (65 g) raw pecans
- ½ cup (100 g) fresh blueberries rinsed
INSTRUCTIONS
Start by making the lemon-maple vinaigrette.
- In a jam jar or bowl, combine extra-virgin olive oil, maple syrup, lemon zest, lemon juice, salt, and pepper.
- Shake to emulsify (or stir dynamically with a small whisk or a spoon if using a bowl).
- The vinaigrette is ready. Set aside.
Prepare the goat cheese toats.
- Preheat the oven to 410°F (210°C).
- Slice the sourdough bread into four ½-inch (1 cm) slices. Place them on a sheet pan lined with parchment paper.
- Generously line the sourdough sliced with 1-inch (2.5 cm) thick pieces of goat cheese. Sprinkle with optional dried rosemary.
- On the same sheet pan, line the raw pecans to toast alongside the goat cheese toasts.
- Place it in the oven to bake. After 5 minutes, remove the pecans from the tray and bake the toasts for another 5-7 minutes, or until the cheese is bubbly and the bread is golden around the edges.
Meanwhile, assemble the salad.
- Cut the apples thinly into ⅛-inch (3 mm) slices (see pictures above in this post).
- In a large serving dish or bowl, combine the lettuce leaves and arugula.
- Add the sliced apples, toasted pecans, and blueberries.
- Drizzle with the lemon-maple vinaigrette.
- Top with warm goat cheese toasts and serve immediately with a glass of chilled Sauvignon Blanc. Enjoy!
NOTES
- The proportions of this recipe are for a starter for four people. For a light lunch or dinner, I recommend doubling the goat cheese toast proportions and serving two toasts per person.
- When assembling this salad, you can either use whole leaves of lettuce, or tear them apart if you prefer.
- Substitution tip: goat cheese can easily be swapped with Brie cheese!
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
Easy to make; full of fresh ingredients: just great!
Thanks, Pierre! Your comment made my day 🙂