Goat cheese salad with balsamico butter

Goat cheese salad with balsamico butter

A luxurious and filling vegetarian salad with gratinated goat cheese topped with toasted pumpkin seeds and balsamico butter. This recipe is so simple that it almost prepares itself!

Goat cheese salad with balsamico butter

A luxurious and filling vegetarian salad with gratinated goat cheese topped with toasted pumpkin seeds and balsamico butter. This recipe is so simple that it almost prepares itself!
USMetric
2 servingservings

Ingredients

  • 10 oz. 275 g goat cheese
  • ¼ cup 60 ml (35 g) pumpkin seeds
  • 2 oz. 50 g butter
  • 1 tbsp 1 tbsp balsamic vinegar
  • 3 oz. 75 g baby spinach

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Put slices of goat cheese in a greased baking dish and bake in the oven for 10 minutes.
  3. While the goat cheese is in the oven, toast pumpkin seeds in a dry frying pan over fairly high temperature until they get some color and start to pop.
  4. Lower the heat, add butter and let simmer until it turns a golden brown color and a pleasant nutty scent. Add balsamic vinegar and let boil for a few more minutes. Turn off the heat.
  5. Spread out baby spinach on a plate. Place the cheese on top and add the balsamico butter.

Tip!

This dish can easily be customized to be served as an appetizer. Buy a smaller version of the goat cheese that you cut into slices and gratinate the same way just for a shorter period of time. They are ready when they get some color on the top.

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4 comments

  1. amy
    This was DELICIOUS!!!!! I put goat cheese crumbles in the air fryer for 5 minutes at 390 degrees.
    Reply: #2
  2. Jill Wallentin Team Diet Doctor
    I'm so glad you liked it! :)
  3. Courtney
    So I really like this salad. If using the recipe during a 20:4 fast can I make this larger to be a one meal? Or do I stick with this serving?
  4. Liz
    I didn’t think I was going to like this salad, main,y because I’m not keen on vinegar, but the acidity was cooked off, leaving a lovely savoury flavour. I can think of other uses for these pumpkin seeds sprinkled on soup for one. The soft cheese with the crunchy seeds was really delicious. I think next time that I’ll use a firmer goat’s cheese. I chose a soft one and it was almost liquid after cooking!

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