Mediterranean Arugula Salad with Warm Goat Cheese, Cranberries & Walnuts

Description:

A vibrant, fresh, and nutrient-rich Mediterranean-inspired salad featuring peppery arugula, creamy warm goat cheese medallions, sweet dried cranberries, toasted walnuts, and a tangy honey-balsamic vinaigrette. It’s elegant enough for a dinner party and simple enough for a weekday lunch.

Ingredients for Mediterranean Arugula Salad with Warm Goat Cheese, Cranberries & Walnuts

• 5 cups fresh arugula, washed and dried

• 1/2 cup dried cranberries

• 1/2 cup walnuts, toasted

• 1/4 red onion, thinly sliced (optional)

• Fresh cracked black pepper, to taste

For the Warm Goat Cheese:

• 6 oz goat cheese log

• 1/2 cup panko breadcrumbs

• 1 egg, beaten

• 1 tbsp olive oil

For the Dressing:

• 2 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp honey

• 1/3 cup extra virgin olive oil

• Salt & pepper to taste

Instructions:

🧀 Warm Goat Cheese Medallions:

1. Slice goat cheese into 4–6 rounds (slightly chilled cheese cuts easier).

2. Dip each round into beaten egg, then coat with panko breadcrumbs.

3. In a small nonstick skillet, heat 1 tbsp olive oil over medium heat.

4. Lightly pan-fry the cheese medallions for 1–2 minutes per side until golden and warm. Set aside.

🥗 Assemble the Salad:

1. In a large bowl, combine arugula, cranberries, walnuts, and sliced red onion.

2. Whisk together balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper for the dressing.

3. Drizzle dressing over salad and toss gently to coat.

4. Plate salad and top with warm goat cheese medallions.

5. Finish with freshly cracked black pepper and serve immediately.

Notes:

• Keep goat cheese cold before slicing to maintain shape.

• You can prepare the salad base and dressing ahead, but fry cheese just before serving.

• Add grilled chicken or chickpeas for a protein boost.

• Substitute walnuts with pecans or almonds if preferred.

Tips:

• For extra crunch: Add thinly sliced apples or pears.

• Make it gluten-free: Use gluten-free panko or almond flour.

• Make-ahead: Prep all ingredients except goat cheese ahead; assemble just before serving.

• Vegan option: Replace goat cheese with vegan cheese and skip the egg.

Servings:

• Serves 2 as a main or 4 as a side salad.

Nutritional Info (Per Serving – Side Salad):

Approximate values

• Calories: 320

• Protein: 9g

• Carbohydrates: 18g

• Sugars: 10g

• Fat: 24g

• Fiber: 3g

• Sodium: 210mg

Benefits:

• ✅ Rich in antioxidants from arugula, cranberries, and walnuts.

• ✅ Healthy fats from olive oil and walnuts for heart health.

• ✅ Goat cheese is lower in lactose and easier to digest than cow’s milk cheese.

• ✅ Quick to prepare and elegant for entertaining.

Q & A:

Q: Can I use spinach instead of arugula?
A: Yes, baby spinach or mixed greens also work well, though arugula adds a peppery bite.

Q: Can I bake the goat cheese instead of frying?
A: Absolutely! Place coated medallions on parchment and bake at 375°F (190°C) for 8–10 minutes.

Q: Is this salad good for meal prep?
A: The salad and dressing can be prepped ahead, but goat cheese should be warmed fresh before serving.

Q: What protein pairs well with this salad?
A: Grilled chicken, shrimp, or even lentils complement the flavors beautifully.