Fried Goat Cheese Salad
with Pomegranate Dressing
This Fried Goat Cheese Salad with Pomegranate Dressing is everything you want in a fall salad. Sweet pomegranates, salty and tangy goat cheese, nutty pecans, and tender baby greens come together in the most perfect bite. Each flavor complements the next. And that warm, crispy goat cheese? It transforms a simple fall salad recipe into something unforgettable.
The pomegranate dressing is sweet, bright, and balanced. It pairs beautifully with the crunchy pecans and creamy goat cheese. The textures alone make this dish stand out. Every forkful gives you crunch, creaminess, sweetness, and freshness.
As we move into fall, seasonal ingredients get even better. Yet the meals don’t need to feel heavy. You can still enjoy light, vibrant dishes like this fried goat cheese salad that feel fresh while celebrating the best autumn produce. Even when the weather cools down, don’t skip the bright, nourishing meals. Keep them on rotation—they’re a welcome break from hearty soups and holiday comfort food.
Why You’ll Love This Fall Salad
Warm + crispy goat cheese: The star of the salad.
Seasonal flavor: Pomegranates add sweetness and crunch.
Fresh but cozy: Light greens paired with warm cheese.
Easy to make: Simple steps, big payoff.
Perfect for entertaining: A beautiful holiday salad recipe.
You will love these salads too!
Pro Tip: Chill the goat cheese before breading and frying. It holds its shape better, gets crispier, and melts just slightly—perfect for topping your greens.
If you make this Fried Goat Cheese Salad with Pomegranate Dressing, share it and follow along on Instagram @whitesparrowfoodco for more fresh seasonal recipes, vibrant salads, and cozy fall favorites!
Fried Pecan Goat Cheese + Pomegranate Dressing Salad
- Total Time: 25 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 1 small log plain goat cheese (place in freezer for 15 minutes)
- 2 tablespoons gluten free flour, place
- 1 egg, beaten in a small bowl
- 1 heaping tablespoon pecans, finely chopped, plus 2 tablespoons for garnishing the salad
- 1 heaping tablespoon gluten free panko bread crumbs
- 1/2 teaspoon dried thyme
- coconut oil
- 1 pear, sliced
- 1/4 cup pomegranate seeds
- baby lettuce greens
- 1 cup fresh spinach greens
Pomegranate Dressing
- 3 tablespoons olive oil
- 1 teaspoon red wine vinegar
- 2 tablespoons 100% pomegranate juice
- 1 teaspoon real maple syrup
- 1 heaping teaspoon Dijon mustard
- pinch of each salt and pepper
Mix or shake everything in a jar with a lid until fully combined. Set aside until needed.
Instructions
- Freeze the goat cheese log for about 15 minutes until it is slightly firm but not rock hard. Slice into 1/4 inch thick (or so) slices. Make sure to wipe your knife off in between slices to help ensure clean slices.
- Arrange an assembly line to coat the goat cheese slices. Sprinkle the flour on a small place, then comes the egg beaten in a small bowl followed by a small place with the finely chopped pecans, bread crumbs, and thyme mixed together.
- Dredge the slices in the flour on both sides. Add them one by one into the egg and flip over. Using a fork add them carefully to the bread crumb mixture. Press lightly to coat them on both sides. Add the finished and coated slices to a clean plate. Once they are all coated – add them into the refrigerator for 5 minutes.
- Heat up the coconut oil over medium heat. If it sizzles when you sprinkle a drop of water, then it is ready. Carefully add the goat cheese slices into the hot oil. Leave enough room between each slices. Cook for 1 minutes and then flip them over for another minute. Remove the fried goat cheese slices to a plate.
- To assemble the salad, place the greens on a plate or large bowl. Arrange the sliced pears around and sprinkle with the pomegranate seeds and pecans. Place the fried goat cheese slices around.
- Drizzle with the prepared salad dressing. Enjoy.
Notes
Use enough coconut oil to cover the bottom of a small saucepan and come half way up the side of the goat cheese slices.
- Prep Time: 20
- Cook Time: 5
- Category: vegetarian
- Method: stove-top
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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