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Autumn Harvest Salad with Pecan-Crusted Warm Goat Cheese Medallions

This fresh, crisp autumn harvest salad is topped with apples, cranberries, and warm pecan-crusted goat cheese medallions. Just fancy enough to serve guests, and light enough for a weekday lunch.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep


For Goat Cheese Medallions

  • 1 egg beaten 1 teaspoon of water
  • ¼ cup toasted pecans finely chopped
  • ¼ cup bread crumbs
  • 1 log cold goat cheese

For Vinaigrette

  • ¼ cup olive oil
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon Dijon mustard
  • teaspoon cinnamon
  • Pinch of salt
  • Pinch of cracked black pepper

For Salad

  • 1 bag mixed salad greens of your choice
  • 1 medium apple cored and diced
  • ½ cup dried cranberries
  • ¼ cup candied pecans {optional but recommended!}
  • 1 tablespoon olive oil


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


See "Goat Cheese Medallions" section above for more tips on creating perfect goat cheese rounds.