Baked goat cheese and apple salad

This article has not been rated yet.


20 min


3 Servings

* PLUS Baking Time: 10 minutes
Baked goat cheese and apple salad

Michael Alberstat


  • 2 slices bread , cubed
  • 3 tbsp red-wine vinegar
  • 1/2 tsp dried oregano leaves
  • 1 egg
  • 1 cup sliced almonds , coarsely chopped
  • 300-g pkg goat cheese , cut into 9 rounds
  • 142-g pkg mixed greens
  • 540-mL can chickpeas , drained and rinsed
  • 1 unpeeled apple , julienned
  • 1 tbsp Dijon mustard
  • 1 1/2 tsp honey
  • 1/4 cup olive oil
  • 1/8 tsp salt


  • Preheat oven to 375F. Line a large rimmed baking sheet with foil. Lightly spray with oil. Toss bread with 1 tbsp vinegar and oregano. Arrange on one side of foil. Beat egg in a shallow dish. Place almonds in another shallow dish. Dip cheese rounds in egg, then in almonds, until coated. Place cheese rounds on the other side of foil. Bake in centre of oven until bread cubes are toasted and cheese is warm, 7 to 9 min.
  • Toss greens with chickpeas and apple in a large bowl. Whisk remaining vinegar with Dijon, honey, oil and salt, and season with fresh pepper. Drizzle over salad mixture and stir to coat, then distribute among 3 plates. Scatter with croutons and lay 3 warm cheese rounds on each plate. Serve immediately.

Nutrition (per serving)

  • Calories
  • 888,
  • Protein
  • 36 g,
  • Carbohydrates
  • 61 g,
  • Fat
  • 58 g,
  • Fibre
  • 12 g,
  • Sodium
  • 1057 mg.

A decadent salad with apple, mixed greens and warm almond-crusted goat cheese rounds – need we say more?

Kitchen Tip:

In a pinch, brush cheese rounds with olive oil and coat with good-quality bread crumbs mixed with dried herbs.