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! Leftovers are perfect for making Whipped Goat Cheese Dip With Pistachios, Pomegranate, Hot Honey.
- 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! Have any leftovers? Use them to make Invisible Apple Cake “Gâteau Invisible Aux Pommes” for dessert!
- Raw pecans – for some delicious nuttiness and crunch. If you have extra, put them to good use in my Pecan Upside Down Cake.
- 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 🙂