Goat’s cheese and walnut salad with honey vinaigrette

Ingredients

• 150 gmixed salad leaves
• 200 gcherry tomatoes
• 200 ggoat’s cheese medallions
• 60 gwalnuts
• 30 graisins
• 70 gextra-virgin olive oil
• 30 ml (2 tablespoons)apple cider vinegar
• 15 ml (1 tablespoon)honey
• to tastesalt

Instructions

1. 1

   Mix the vinaigrette

   Put the extra-virgin olive oil, honey, apple cider vinegar and salt in a small bowl.

2. 2

   Emulsify the dressing

   Beat the ingredients with a fork or spoon until they form an emulsion, then set the vinaigrette aside.

3. 3

   Prepare the toppings

   Break the walnuts into pieces and halve the cherry tomatoes.

4. 4

   Cut the cheese

   Cut the goat’s cheese into small pieces.

5. 5

   Assemble the salad

   Arrange the washed salad leaves in a large serving bowl and place the remaining ingredients on top.

6. 6

   Dress to serve

   Pour over the vinaigrette just before serving so the leaves do not become limp.

What is goat’s cheese and walnut salad?

This is a composed salad built around contrasting flavours and textures: tender leaves, soft goat’s cheese, crisp walnuts and sweet raisins. Salads of this kind appear in many international cuisines, with ingredients adapted to what is available locally.

Here, a honey-and-vinegar dressing ties the toppings together without cooking or elaborate preparation. Adding it at the last moment helps the leaves stay fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 603 calories, 18g protein, 27g carbs, 51g fat.

The olive oil, walnuts and goat’s cheese provide most of the fat and energy, while the cheese also supplies much of the protein. The tomatoes, raisins, honey and leaves contribute most of the carbohydrates. For a more balanced plate, serve a portion with wholegrain bread or a modest serving of grains.

Choosing the ingredients

Goat’s cheese: Medallions are easy to portion and give the salad its creamy, tangy centre. Cut them into small pieces so each serving gets some cheese.

Walnuts and raisins: The nuts bring crunch, while the raisins add concentrated sweetness. Break the walnuts into bite-sized pieces rather than crushing them finely.

Making the vinaigrette

Oil and vinegar: Beating the olive oil with the apple cider vinegar disperses the vinegar through the dressing. The mixture may separate if left standing, so give it another quick stir before using.

Honey: Stir it in thoroughly so it does not remain at the bottom of the bowl. If it is firm, a brief stir with the vinegar can help loosen it before adding the oil.

Preparing the toppings

Tomatoes: Halving them makes them easier to eat and exposes their juicy centres. Use a sharp knife to keep them from being squashed.

Leaves: Wash and dry the salad leaves well before assembling. Excess water can dilute the dressing and make the salad less crisp.

Assembling and serving

Layering: Spread the leaves across a wide bowl, then distribute the tomatoes, cheese, walnuts and raisins over the top. This keeps the toppings visible and makes it easier to serve an even mix.

Timing: Dress the salad just before it goes to the table, as the vinaigrette softens the leaves over time. Toss gently if you prefer the dressing spread through every bite.

What to serve alongside

Serve it as a light main with crusty bread, or as a starter before a more substantial meal. For a fuller plate, add a simple grain or a bowl of soup alongside it.

Recipe notes & tips

• Dry the washed leaves thoroughly so the dressing clings to them.
• Taste the vinaigrette before serving and adjust the salt to suit the cheese.
• Break the walnuts into pieces of similar size for an even crunch.
• Keep the goat’s cheese chilled until you are ready to assemble the salad.
• Give the dressing a quick stir again if the oil and vinegar have separated.

Variations

• Use pears: Add thin slices of ripe pear for another fresh, sweet note.
• Swap the nuts: Use pecans or toasted hazelnuts in place of walnuts.
• Change the dried fruit: Replace the raisins with dried cranberries.
• Add fresh herbs: Scatter over chopped parsley or chives just before serving.
• Make it more substantial: Serve with cooked grains such as quinoa or farro.

Common mistakes to avoid

• Dressing too early: The leaves can turn limp, so add the vinaigrette just before serving.
• Wet leaves: Water dilutes the dressing; dry the leaves well after washing.
• Overbeating the cheese: Small pieces hold their shape better, so cut gently rather than crumbling it.
• Large walnut pieces: They can be awkward to eat; break them into bite-sized pieces.
• Unmixed honey: It can settle at the bottom; beat the vinaigrette until the honey is evenly dispersed.

How to store

Store any undressed salad and vinaigrette separately in covered containers in the fridge and use within a day for the best texture. Once dressed, the leaves soften, so it is best eaten straight away; this salad is not suited to reheating.

Frequently asked questions