Autumn Harvest Salad with Pecan-Crusted Warm Goat Cheese Medallions! Fresh greens topped with apples, cranberries & baked goat cheese encrusted with pecans come together in the best autumn salad ever!
This Autumn Harvest Salad combines crisp greens, fresh apples, dried cranberries and candied pecans with warm pecan-crusted goat cheese medallions and a simple apple cider vinaigrette. It has everything I want in a fall salad: crisp, creamy, sweet, tangy and just a little indulgent with undeniable fall vibes.
The warm goat cheese was inspired by a restaurant salad I tried years ago and never quite forgot. For this version, I gave those creamy, golden medallions a fall twist with chopped pecans, then paired them with seasonal ingredients that make the salad just as fitting for Thanksgiving as it is for lunch or dinner.
The Short & Sweet
- The Concept: A crisp fall salad with apples, cranberries and candied pecans, topped with warm pecan-crusted goat cheese and apple cider vinaigrette.
- Why It’s Worth Making: The warm goat cheese turns a simple harvest salad into something that feels elevated enough for entertaining, while the sweet-tart apples and vinaigrette keep it fresh and balanced.
- Best For: Fall lunches, Thanksgiving, dinner parties, holiday entertaining or serving alongside a cozy autumn meal.
- Prep Ahead? Mostly. Make the vinaigrette, chop the pecans and bread the goat cheese medallions ahead of time. Keep the cheese chilled and cook it shortly before serving.
- Before You Start: Chill the breaded goat cheese medallions for at least 30 minutes before cooking. Cold goat cheese holds its shape much better when it hits the hot pan.
Ingredients
- Mixed greens. A mixed green blend with some arugula works especially well because the peppery flavor balances the fruit and creamy goat cheese.
- Apples. Choose a crisp apple that holds its texture well. Honeycrisp, Pink Lady or Granny Smith are all good choices.
- Dried cranberries
- Candied pecans
- Goat cheese. Use a cold, firm log rather than crumbled goat cheese so you can slice it into medallions. Keeping it well chilled makes it much easier to bread and pan-fry without losing its shape.
- Pecans. Finely chopped pecans are used in the coating for the warm goat cheese medallions, while candied pecans add an extra sweet, crunchy element to the salad.
- Breadcrumbs. Work well for coating the goat cheese. Use gluten-free breadcrumbs if needed.
- Egg
- Water
- Olive oil
For the apple cider vinaigrette:
- Olive oil
- Apple cider vinegar. This gives the vinaigrette its tangy fall flavor. Be sure to use apple cider vinegar rather than apple cider.
- Dijon mustard
- Cinnamon
- Salt
- Black pepper
Instructions
Start by preparing the goat cheese medallions. Slice a cold log of goat cheese into even rounds, then dip each piece into the beaten egg mixture and press it firmly into the pecan-breadcrumb coating. Transfer the breaded medallions to a plate or tray and refrigerate them for at least 30 minutes. Chilling is what helps the cheese hold its shape once it hits the hot pan.
While the goat cheese chills, whisk together the apple cider vinaigrette and prep the rest of the salad ingredients. Add the greens, sliced apple, dried cranberries and candied pecans to a large bowl or serving platter, but wait to dress the salad until just before serving so everything stays crisp.
When you’re ready to serve, heat the olive oil in a skillet over medium heat and cook the chilled goat cheese medallions for 3-4 minutes on each side, just until the coating is golden and crisp. You’re looking to warm the center without letting the cheese completely melt, so keep the cooking time short.
Toss the salad lightly with enough vinaigrette to coat the greens, then transfer it to a platter if needed. Arrange the warm goat cheese medallions over the top and serve right away while the cheese is still crisp on the outside and creamy in the center.
How to Make Warm Goat Cheese Medallions
A few tips to simplify the task of preparing the goat cheese medallions:
- Buy goat cheese that’s already in a rounded log.
- Slice the log into 1/4 inch thick medallions with a sharp knife. {The dental floss trick could work, too.}
- Dunk each slice into the beaten egg & water mixture to help all those tasty bread crumb & pecan bits stick.
- Pat those babies down into in the crumbs to make sure the coating really clings.
- CHILL THE CHEESE. I know it’s hard to wait. But this step will keep the medallions intact while they brown.
- Let them rest for a minute or two after pan-frying so they’re easier to transfer.
If the goat cheese becomes too soft while slicing or breading, pop it back into the refrigerator for 10–15 minutes before continuing.
Make Ahead
The vinaigrette can be made several days ahead and refrigerated. The goat cheese medallions can also be sliced, breaded and refrigerated earlier in the day.
Chop the apples closer to serving so they stay crisp and fresh, then pan-fry the chilled goat cheese just before assembling the salad.
Serve It In Style
- For entertaining, arrange the dressed greens, apples, cranberries and pecans on a wide shallow platter rather than a deep salad bowl, then place the warm goat cheese medallions over the top just before serving. That keeps the cheese visible and gives the salad a much prettier presentation.
- You can also plate individual portions and top each one with a warm goat cheese medallion for a more polished first course.
- Serve as a side with a simple fall sandwich like this Apple Grilled Cheese with Fig Jam or serve up a soup and salad combo with Creamy Butternut Squash Soup.
More Fall Salads
Whether you’re looking for a salad for Thanksgiving or just craving fall salad recipes for lunch or to serve alongside a weeknight dinner, these seasonal sensations are sure to please!
- Butternut Squash Caprese Salad – A simple appetizer for autumn gatherings, roasted butternut squash salad is a fall version of the summer favorite, Caprese Salad, with tender butternut squash slices nestled between pieces of fresh mozzarella cheese and topped with earthy sage.
- Pumpkin Spiced Delicata Squash & Chickpea Salad – Need something a little different to serve alongside your holiday staples? This warm salad dish is sweet, savory and filled with the flavors and aromas of the holiday season!
- Roasted Acorn Squash & Pear Quinoa Salad – Spiced acorn squash is roasted alongside pears and then joined by chewy dried cranberries, crunchy toasted pecans and tart goat cheese, all tossed together with fresh arugula and nutrient-rich quinoa and drizzled with a vanilla-scented vinaigrette.
Autumn Harvest Salad with Pecan-Crusted Warm Goat Cheese Medallions
