Goat cheese salad with crispy croutons and walnut dressing is quick and easy to make. This healthy summer salad is refreshing and perfect for outdoor entertaining!
This goat cheese salad is a light, healthy lunch or a refreshing side for summer barbecues and outdoor meals. Crisp iceberg lettuce, juicy tomatoes and cucumber pair perfectly with creamy goat cheese. Finish the salad with crunchy croutons and a rich walnut dressing for a balanced mix of textures and flavors.
The walnut dressing is the star here: nutty, slightly sweet and silky when blended with olive oil and honey. It was my sister’s suggestion and quickly became a favorite. If you like versatile, homemade dressings, this one stands alongside honey-mustard and mango dressings as a go-to option for salads.
How to make goat cheese salad:
Start by rinsing all vegetables under cold running water. Remove any wilted outer leaves from the iceberg lettuce, then cut or tear the lettuce into bite-sized pieces. Dice tomatoes and cucumber into similar-sized pieces so every bite is balanced.
Combine lettuce, tomatoes and cucumber in a large bowl. Crumble goat cheese over the top and add croutons if using. You can serve the salad as is, but the walnut dressing and homemade croutons elevate it into something special.
To make the walnut dressing, pulse walnuts in a food processor until finely chopped. Add extra virgin olive oil, honey and a splash of water, then pulse again until the dressing is smooth and well combined. Adjust thickness by adding more water if needed.
Tips for making goat cheese salad
- Adjust ingredient quantities to suit your taste. More goat cheese or extra croutons are fine — make the salad your own.
- Serve the dressing on the side to keep croutons crisp and the salad fresh until serving.
- Make croutons at home by slicing artisan bread, tossing with a little oil and toasting in a pan or oven until golden and crunchy.
- If you don’t have extra virgin olive oil, use another olive oil rather than substituting with vegetable or sunflower oil to keep the flavor profile consistent.
Goat Cheese Salad with Walnut Dressing
Ingredients
- 12 ounces Iceberg Lettuce (350g)
- 6 ounces Tomatoes (170g)
- 6 ounces Cucumber (170g)
- Goat Cheese, to your taste
- 1 cup Croutons
Walnut dressing:
- 3.5 ounces Walnuts (100g)
- 6 tbsp extra virgin olive oil
- 4 tbsp honey
- ¼ cup Water
Instructions
- Rinse the lettuce, tomatoes and cucumber. Cut or tear into bite-size pieces and place in a large mixing bowl. Add crumbled goat cheese and croutons.
- Make the walnut dressing by processing walnuts in a food processor. Add olive oil, honey and water, then pulse until smooth. Adjust consistency with more water if necessary.
- Serve the dressing on the side to keep the croutons crisp, or drizzle just before serving.
Notes
- Adjust ingredient amounts to suit your preferences.
- Keep dressing separate until serving to avoid soggy croutons.
- For a vegan version, omit goat cheese and use maple syrup instead of honey in the dressing.
Nutrition
Carbohydrates: 31 g (10%),
Protein: 6 g (12%),
Fat: 29 g (45%),
Fiber: 3 g (13%)
Nutrition information is an estimate and may vary by ingredient brands and portion sizes.
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