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!
It might seem a little inconsistent for me to post a salad recipe after saying just earlier this week that I was finally ready to start sharing some fall comfort foods, but before you file this one in the “not suitable for fall” category, I think you should hear me out. I mean, the recipe is titled “Autumn Harvest Salad” for heaven’s sake… I wouldn’t lead you astray.
I’ve toyed with the idea of creating a warm goat cheese salad for quite some time after I tried a local restaurant’s several years ago. That one visit left me longing for those disks of warm, creamy goat cheese with a perfectly golden breaded crust, but I kept putting off making it at home until now. Then just the other day, while I munched on a salad nowhere near as delicious at home, I decided that it was finally time to give it a try and maybe even a twist for the fall season.
So, here it is: Autumn Harvest Salad with Pecan-Crusted Warm Goat Cheese Medallions.
Autumn Salad
The title pretty much says it all. It’s got some of fall’s best flavors all wrapped up on one mouthwatering plate. Greens {I like a mix containing arugula for that spicy kick}, sweet and crunchy apples, tart dried cranberries and a spiced cider vinaigrette are — well, upstaged, let’s be honest– by the pièce de résistance: Warm, pecan-crusted goat cheese medallions.
Ugh. Such perfection. I can’t take it.
To be completely honest, I could eat a plate of the goat cheese medallions on their own and forget entirely about the rest of the salad. But, you know, roughage. Additionally, the flavors of both the cheese and the contents of the salad really do pair wonderfully together, so I highly suggest resisting the urge to gorge yourself on cheese alone.
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 might 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 cool slightly when they come out of the oven so that they’re easy to transfer.
I know it sounds slightly fussy, but it’s worth the tiny bit of extra work. This autumn salad is just fancy enough to serve up to company or for special celebrations like Thanksgiving and Christmas, so a few extra steps are worthwhile to wow your guests, you know? Topped with a sliced chicken breast or even some roasted butternut squash or pumpkin, it even makes a great lunch entree.
The hardest part of making this salad will be going back to eating regular salads once again!
Apple Cider Vinaigrette
You’re more than welcome to use your favorite store-bought vinaigrette here, but the simple spiced apple cider vinaigrette I use for this recipe is so easy to whisk up at home! With common pantry ingredients like olive oil, apple cider vinegar, Dijon mustard, cinnamon, salt and pepper, it’s worth giving it a try. Simply whisk or shake all of the ingredients together until they’re emulsified — you’ll know when the mixture turns opaque. That’s it! It’s a perfect complement to the flavors in this autumn harvest salad.
Other Fall Salads
Whether you’re looking for a salad for Thanksgiving or just craving fall salad recipes for lunch or to serve along side 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
