Fried Pecan Goat Cheese + Pomegranate Dressing Salad
Sweet pomegranates, salty and tangy goat cheese, nutty pecans and sweet tender baby greens. It’s a really good combination of flavors.
The sweet dressing needs that warm goat cheese – the perfect bite has everything in it. It’s really perfect.
Seasonal is best.
Cruising into Fall and still making fresh and light salads. Seasonal ingredients are so delicious in Fall and you can still make them healthy and light (not everything has to be heavy).
Plus sometimes when it gets colder outside, our minds shift and we don’t think about light and fresh foods. Don’t let it stop you. Just remember that!
You will love these salads too!
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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