Crisp Apple Salad with Warm Fried Goat Cheese and Honey Vinaigrette

This Apple Salad with Fried Goat Cheese is the ultimate fall salad—bright, crunchy, and comforting. Crisp apples and pomegranate arils pair with warm, crispy fried goat cheese, all brought together by a tangy apple cider vinaigrette. It’s a simple recipe that makes a big impression.

I don’t usually get this excited about salads, but this one impressed me so much I ate it for lunch two days in a row. The combination of textures and flavors really works—sweet apple, crunchy candied nuts, juicy pomegranate, and the warm, gooey center of the fried goat cheese.

If you want other lunch ideas, try Chicken Salad with Croissants, Greek Cucumber Salad, or Ground Chicken Lettuce Wraps for more inspiration.

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Ingredients for Harvest Salad with Goat Cheese:

For the Salad:

• 2 large handfuls spring mix (about half of a 5 ounce container)
• ½ cup quinoa, uncooked + 1 cup water to cook it
• ½ sweet apple (Gala, Honeycrisp, etc.), thinly sliced
• 4 tablespoons pomegranate arils
• 2 tablespoons candied walnuts or pecans
• 4 ounces goat cheese, cut into four 1-ounce discs
• 1 cup vegetable oil (for frying)
• 1 egg, beaten
• ½ cup panko breadcrumbs
• ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• A medium to large skillet for frying

For the Apple Cider Vinaigrette:

• ½ teaspoon garlic, minced
• ½ teaspoon shallot, minced
• ⅛ cup + 1 tablespoon apple cider vinegar
• ¼ cup olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• ¼ teaspoon salt
• ¼ teaspoon black pepper

How to Make a Harvest Salad with Fried Goat Cheese:

Start by cooking the quinoa according to package directions—use a rice cooker or stovetop. While the quinoa cooks, prepare the dressing and the goat cheese.

Make the apple cider vinaigrette:

Finely mince the shallot and garlic. Combine the shallot, garlic, apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a blender or small food processor and blend until smooth. Chill the dressing until ready to assemble the salad.

Fry the goat cheese:

Slice the goat cheese log into four equal discs. Prepare three shallow bowls: bowl one with flour mixed with salt and pepper, bowl two with the beaten egg, and bowl three with panko breadcrumbs.

Gently dredge each goat cheese disc in the flour, dip in the egg, then coat thoroughly with panko. Take your time to press the panko onto the cheese so it adheres well.

Pour oil into a medium skillet to a depth that allows shallow frying and heat over medium. Test the oil by briefly touching a corner of a coated disc with tongs—if it bubbles and sizzles steadily, it’s ready. Adjust heat as needed. Fry each side about 2 minutes, until golden brown, then transfer to a paper towel-lined plate to drain.

Assemble the salad:

Thinly slice the apple—using a mandoline gives paper-thin slices that look lovely on the salad. Arrange the spring mix on plates, toss with the vinaigrette to taste, and add a spoonful of warm quinoa to the center of each salad.

Top with apple slices, candied walnuts, and pomegranate arils. Place two fried goat cheese rounds on each plate while they are still warm for the best contrast of textures.

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Recipe

Harvest Salad with Fried Goat Cheese

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5 from 1 review

• Author: Tara Smithson
• Total Time: 40 minutes
• Yield: 2 servings

Description

This harvest salad with fried goat cheese is packed with fall flavors—from the apple cider vinaigrette to the warm, crunchy goat cheese. It’s a satisfying salad that feels special enough for guests yet easy enough for a weeknight.

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Ingredients

For the Salad:

• 2 large handfuls spring mix (about ½ of a 5 oz container)
• ½ cup quinoa, uncooked + 1 cup water
• ½ sweet apple, thinly sliced
• 4 tbsp pomegranate arils
• 2 tbsp candied walnuts or pecans
• 4 oz goat cheese, cut into four 1 oz discs
• 1 cup vegetable oil (for frying)
• 1 egg
• ½ cup panko breadcrumbs
• ½ cup all-purpose flour
• ¼ tsp salt
• ¼ tsp black pepper
• Medium skillet for frying

For the Apple Cider Vinaigrette:

• ½ tsp minced garlic
• ½ tsp minced shallot
• ⅛ cup + 1 tbsp apple cider vinegar
• ¼ cup olive oil
• 2 tsp Dijon mustard
• 1 tbsp honey
• ¼ tsp salt
• ¼ tsp black pepper

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Instructions

1. Cook the quinoa and set aside, keeping it warm.
2. Make the dressing: mince shallot and garlic, then blend them with the apple cider vinegar, olive oil, Dijon, honey, salt, and pepper. Chill the dressing.
3. Prepare the goat cheese: slice into four discs. Set up three bowls—flour with salt and pepper, beaten egg, and panko.
4. Coat each disc in flour, egg, then panko, pressing the crumbs on so they stick.
5. Heat oil in a skillet over medium heat. Fry each disc about 2 minutes per side until golden. Drain on paper towels.
6. Assemble: layer spring mix, dress to taste, add a spoonful of warm quinoa, arrange apple slices, sprinkle walnuts and pomegranate arils, and top with two fried goat cheese rounds per serving.

Equipment

Skillet

Mandoline (optional)

Food processor or blender

Notes

Serve immediately so the contrast between warm goat cheese and cool salad stays at its best. Leftover fried goat cheese reheats briefly in a 350°F oven—watch closely so it doesn’t burst.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Love salads that actually taste good? Try these other favorites for more inspiration.