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GET IT NOWMy Goat Cheese Salad With The Dressing I Put On Everything
If you’re tired of the same plain salad recipes, this goat cheese salad is the perfect change of pace: fresh, creamy, crunchy, and a little special, without much effort. I originally made it as a main dish with chicken, but over time, I kept coming back to the parts I loved most and serving it as a side. Here’s why this is the version that has stood the test of time:
- Flavor and texture variety in every bite – The creamy goat cheese and avocado balance the sweet, tangy sun-dried tomatoes and balsamic dressing, while the walnuts add the crunch.
- The best roasted red pepper dressing – There are many ways to make goat cheese salad recipes, and maybe the most familiar is more like my beet salad, but this must-put-it-on-everything dressing makes this version stand out from the rest. The peppers make the dressing naturally thick, slightly sweet, savory, unique in flavor… the kind of sauce I want to put on so many dishes. I highly recommend making a double batch so you can spoon it over fish, shrimp, steak, or roasted vegetables later!
- Versatile, easy 10-minute side salad – No cooking required, goes with any main, checks all the boxes. And even though the salad and dressing together go slightly over 10 ingredients, they’re so simple. So worth the exception to my 10-ingredient rule.
This goat cheese salad recipe is fresh, easy, and way more exciting than the usual boring greens. Make it with me!
“Omg, that red pepper dressing is a new favorite. I’ve been putting on ALL the things. Such a tasty summer salad!”
-Shelby
Ingredients & Substitutions
Here I explain the best ingredients for my goat cheese salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
Goat Cheese Salad:
- Leafy Greens – I used spring mix because it’s tender and pretty on a platter. Arugula adds a peppery bite, baby spinach is milder, and romaine gives the most crunch.
- Goat Cheese – Use plain soft goat cheese, also called chèvre. It’s easiest to crumble when it’s cold, but tastes creamier once it sits on the salad for a few minutes. If you need a substitute, feta is the closest swap.
- Sun-Dried Tomatoes – My homemade sun-dried tomatoes are amazing when I have them, but store-bought are just fine. Julienned tomatoes are easiest for salads. If yours are packed in oil, drain them first. Or if they’re dry-packed and very firm, soften them in warm water for a few minutes, then pat dry.
- Walnuts – I love the combination of goat cheese and walnuts together here. Sliced almonds, pine nuts, pecans, sunflower seeds, or even roasted chickpeas all work well for crunch.
- Avocado – To check ripeness, one of my favorite tricks is checking under the stem: If the avocado is bright green underneath, it’s usually perfect inside.
Roasted Red Pepper Dressing:
- Roasted Red Peppers – I love making roasted red peppers at home, but store-bought are good to keep things easy. Drain them well, so the dressing doesn’t get watery.
- Olive Oil – Regular or extra-virgin olive oil both work. Use extra-virgin if you want a more robust flavor, or avocado oil if you want the peppers and balsamic to stand out more.
- Balsamic Vinegar – The balsamic really makes the dressing, so I like using a good-quality one from Modena, Italy, when I can. Apple cider vinegar or lemon juice make decent swaps, but I prefer balsamic for the flavors in goat cheese salad.
- Wholesome Yum Zero Sugar Honey – For a little natural sweetness and no added sugar. Regular honey works if that’s what you have.
- Garlic – Fresh minced garlic gives the best flavor, but 1 teaspoon jarred minced garlic is great for convenience. You can also swap in 1/4 teaspoon garlic powder if needed.
- Sea Salt & Black Pepper – I also used to add a dash of Italian seasoning, and you still can, but now I skip it because it’s not that noticeable with the stronger flavors in this dressing.
How To Make Goat Cheese Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the dressing. Blend the roasted red peppers, olive oil, balsamic vinegar, honey, garlic, Italian seasoning, salt, and pepper in a small food processor or blender, until smooth and creamy. Taste it and adjust if you like — it should be tangy, slightly sweet, and flavorful enough to season the greens.
- Assemble the salad. Arrange the greens on a large platter. Scatter the sun-dried tomatoes and walnuts over the top, then add the avocado and crumble the goat cheese last. This keeps the softer ingredients from getting smashed.
- Finish and serve. Drizzle the dressing over the goat cheese salad right before serving, or serve it on the side. Enjoy!
My Recipe Tips & Variations
- Dry the greens well. Even a little water on the leaves can make the dressing slide off and dilute the flavor. If I’m using packaged greens, I still give them a quick spin in my salad spinner.
- You can make this dressing chunky or totally smooth. I opted for smooth in my pictures here and actually used my blender, but I’ve also enjoyed it a little chunky in my mini food processor.
- This goat cheese salad works best on a platter rather than a bowl. That’s because this dressing is best drizzled rather than tossed. Plus, a platter keeps all the toppings visible instead of letting the smaller ingredients sink to the bottom.
- Toast the walnuts if you have 3 extra minutes. It’s optional, but it makes them taste nuttier and gives the salad more crunch. Just stir them in a dry skillet over medium heat until fragrant, then cool before adding.
- Taste the dressing after blending. Roasted red peppers and balsamic vinegar can vary a lot. If the dressing tastes too sharp, add a little more honey. If it tastes flat, add a pinch more salt or a splash of balsamic. If it’s too thick, thin it with a spoonful of water or olive oil.
- Feel free to make the dressing in advance. The ingredients in it are very stable, so it lasts for weeks in my fridge! Just wait to add it to the salad until the last minute.
- Add protein to make it a full meal. I originally published this goat cheese salad with chicken as a main dish, but these days I usually prefer it as a side salad. If you want to turn it into a meal, add grilled chicken, air-fried chicken breast, or baked chicken over it… or really any leftover chicken you’ve got in the fridge. I also love it topped with baked salmon, grilled steak, or sauteed shrimp.
Goat Cheese Salad (With Red Pepper Dressing)
My easy goat cheese salad is fresh, creamy, crunchy, and drizzled with a roasted red pepper dressing you'll want to put on everything.
Ingredients
Tap underlined ingredients to see the ones I use.
Roasted Red Pepper Balsamic Dressing:
Goat Cheese Salad:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small food processor, combine the roasted red peppers, olive oil, balsamic vinegar, honey, garlic, salt, and pepper. Adjust salt and pepper to your taste.
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Arrange the spring mix on a large platter. Fan out the avocado in several places. Top with goat cheese, sun-dried tomatoes, and walnuts.
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Drizzle the dressing over the goat cheese salad right before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 cups salad + 2 1/2 tablespoons dressing
- Tips: Check out my recipe tips & variations above to help you get the best flavor and texture in your goat cheese salad, plus how to turn it into a full meal.
- Storage: Store the salad components separately in airtight containers in the fridge for up to 4 days. Once the salad is tossed with the dressing, it’s best enjoyed the same day.
- Meal prep: I love making a double batch of the red pepper dressing to keep in the fridge all week. It lasts so long!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Goat Cheese Salad
Serving Ideas
This goat cheese salad recipe works as a light side dish, but it’s flavorful enough to be the star of a simple meal, too. Here are my favorite ways to serve it:
- Grilled or simple proteins – This salad is one of my favorite summer sides with grilled chicken, pan seared chicken, fish, steak, or even air fryer shrimp.
- Soup or lunch plates – Pair it with my green pea soup or chicken Florentine soup for an easy soup-and-salad lunch.
- Bread or biscuits – My buttery almond flour biscuits are perfect for catching any extra red pepper dressing left on the plate.
- Brunch or entertaining – The colors look beautiful on a platter, so I like this goat cheese salad paired with lox and crustless quiche for Mother’s Day or a summer brunch.
More Goat Cheese Salad Recipes
Goat cheese is one of my favorite cheeses to add to salads, because it adds a creamy, tangy contrast to sweeter ingredients. Try it in one of my other recipes next:
6 Comments
Cindy Montepagano
0This was delicious, easy to make and healthy. I will add this to my recipe book. Thank you so much for sharing.
Shelby
0Omg that red pepper dressing is a new favorite I’ve been putting on ALL the things lol such a tasty summer salad!
Janice
0I’m a big fan of salad, and your goat cheese salad was truly a hit! I love how it is easy to prepare and the ingredients are very simple! I would definitely make my family try them as well!
Lindsey
0You salad dressings are ON POINT! So far I’ve made 3 and they are all fantastic. They totally make the salad. I think this roasted red pepper one is my favorite so far!
Gina
0The creamy tangy flavor from the goat cheese is so delicious in this salad!
Devy
0This salad is definitely wholesome, delicious and so filling that I can eat it any time of the day. And I feel healthy afterward event though I had a big portion of it. 🙂