Autumn Harvest Salad with Pecan Crusted Goat Cheese Medallions

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!

Step 1

Make goat cheese medallions: Prepare a small baking pan by lining with foil or parchment. Set aside. In a small bowl, beat together egg and water. Set aside. Combine chopped pecans and bread crumbs on a small plate. Using a very sharp knife, slice the goat cheese into medallions, about ¼ inch in thickness.

Step 2

Dip each medallion in the egg mixture, letting the excess drip off before dredging in the pecan and breadcrumb mixture. Firmly {but gently} pat down and shape into a round shape if needed, then place onto prepared baking pan. Refrigerate for at least 30 minutes or until very cold.

Step 3

Meanwhile, prepare the vinaigrette: In a small bowl or a jar with a lid, combine olive oil, apple cider vinegar, Dijon mustard, cinnamon, salt and pepper. Whisk or shake until emulsified

Step 4

Pan fry the medallions: Add about a tablespoon of oil into a medium skillet over medium-high heat. Place the chilled medallions in the hot oil and cook for 3-4 minutes on each side until the crust is golden and the cheese is warmed through.

Step 5

Prepare salad: Pour the vinaigrette into the bottom of a large salad bowl. Top with greens and add the chopped apples, cranberries and pecans. Gently toss to coat and combine.

Step 6

When ready to plate, top the salad with the warm goat cheese medallions.

Step 5

Get full recipe & directions in the post!

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