A 15-minute prep Warm Goat Cheese Salad full of flavor! Crunchy salad topped with warm goat cheese full of sesame seeds and cranberries with a delicious sesame tahini dressing.
Holy goat! This salad tastes A.M.A.Z.I.N.G! Yes! All capitals and with pauses between the individual letters kind of amazing.
It does look gorgeous but sometimes the looks deceive. I’ve eaten so many things that looked gorgeous but ended up tasting meh. This Warm Goat Cheese Salad tastes even better than it looks!!
What makes the warm goat cheese special is that it contains chopped up cranberries and is rolled in white and black sesame seeds. Plus, the dressing has sesame oil and the combo of goat cheese and sesame flavor is THE BOMB!
How to warm goat cheese
How to warm goat cheese in a pan
Preheat a non-stick pan over low heat at least 10 minutes. Then add olive oil and honey and swirl around. Add goat cheese balls and constantly keep carefully moving around in the pan. Once they start to lose shape because they want to melt, remove from the pan and add to a plate or your salad. This will only take about 3-5 minutes.
How to warm goat cheese in the oven
Alternatively, you can warm goat cheese in the oven. Preheat oven to 250F. Line a baking sheet with parchment paper, place prepared goat cheese balls on the sheet about 2 inches apart. Once the oven is hot, place the baking sheet in the center of the oven and bake for 10-15 minutes or until goat cheese balls start losing their shape. Remove from the oven and immediately lift parchment paper off the baking sheet or they’ll continue melting due to the hot baking sheet.
Voilá, the goat cheese for your Warm Goat Cheese Salad is done and ready to eat!
What to serve Warm Goat Cheese Salad With
This Warm Goat Cheese Salad is amazing and nutritionally balanced all on its own but if you want to serve it as a side dish, it pairs fantastically with:
Warm Goat Cheese Salad
A 15-minute prep Warm Goat Cheese Salad full of flavor! Crunchy salad topped with seeded warm goat cheese full of sesame seeds and cranberries with a delicious sesame tahini dressing.
- 5 oz baby leaf lettuce (140g: baby spinach, baby romaine etc.,)
- 1 hand full sliced red cabbage
- 1/2 cup blueberries
- 250 g goat cheese
- 2 Tbsp black sesame seeds or white sesame seeds
- 2 Tbsp hemp seeds
- 2 Tbsp dried cranberries
- 1 Tbsp olive oil
- 1/2 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp tahini
- 1 Tbsp honey
- 1 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- Finely chop dried cranberries and add to a small bowl. Add sesame seeds and hemp seeds and mix well.
Take about 1/2 Tbsp of goat cheese into your hands and roll between your palms until a ball forms, then roll goat cheese ball in seed mix and place on a plate. Repeat until all goat cheese is in balls.
- Heat a non-stick pan over very low heat.
- For the dressing, add sesame oil, tahini, 1 Tbsp honey, balsamic vinegar and 2 Tbsp olive oil to a mason jar and shake until well combined.
- Wash salad leafs if necessary and finely slice cabbage if not done already.
Once pan is very hot, add 1 Tbsp olive oil and 1/2 Tbsp honey, stir well, then add seeded goat cheese balls. Constantly move around with a silicone spatula and when they start to lose shape immediately remove from pan and place on a plate.
- Add salad leafs and cabbage strings to salad bowl, scatter blueberries on top and add goat cheese balls on top.
- Add salad dressing right before serving.
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