Easy Thanksgiving Salads Good Enough to Outshine Other Sides

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Fried Goat Cheese Salad

This unique salad is a delightful combination of creamy, crunchy, and fruity flavors with the tangy berry vinaigrette adding just the right amount of sweetness. Perfect for brunches, special gatherings, or whenever you're in the mood for something fresh and indulgent. A wonderful balance of textures and tastes that’s as satisfying as it is beautiful!

Ingredients (for 4 servings):

For the Salad:

• 4 oz goat cheese, sliced into discs
• 1 egg, beaten
• ½ cup panko breadcrumbs
• 2 tbsp olive oil
• 4 cups mixed greens (e.g., arugula, spinach)
• 1 apple, thinly sliced
• Red onion, to taste 
• ½ cup fresh raspberries
• Salt and pepper, to taste

For the Dressing:

• ¼ cup fresh or frozen mixed berries (blueberries, raspberries, or strawberries)
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp honey or maple syrup
• Salt and pepper, to taste

Instructions:

1. Place the panko breadcrumbs in a shallow dish. Dip each goat cheese medallion into the beaten egg, then coat with panko breadcrumbs, pressing gently to adhere. Set aside on a plate.
2. In a small blender or food processor, blend the berries with balsamic vinegar, olive oil, honey, and a pinch of salt and pepper until smooth. Adjust sweetness or seasoning to taste, and set aside.
3. Heat 2 tbsp. olive oil in a non-stick skillet over medium heat. Once hot, add the breaded goat cheese medallions. Fry for 1-2 min. on each side, or until golden and crispy. Transfer to a plate lined with paper towels to drain.
4. Arrange the mixed greens on a serving platter, then add the apple slices, red onion, and fresh raspberries. Drizzle with the berry vinaigrette and gently toss to combine.
5. Arrange the warm, crispy goat cheese medallions over the salad, and season with additional salt and pepper if desired.