Prunes and goat cheese are classic pairings any time of the year. Make this salad in the winter by substituting roasted, diced beets in place of the raspberries.

Gluten-Free, Vegetables / Sides

Goat Cheese Salad with Prunes and Nuts

Prunes and goat cheese are great together any time of the year. When making this salad in the winter, use roasted, diced beets in place of raspberries.

Nutritional Facts

Per serving

  • Ingredients

  • Cook Time

    10 min
  • Calories IconCalories

    309
  • Protein IconProtein

    9.3 g
  • Fat IconFat

    17.3 g
  • Carbohydrates IconCarbohydrates

    27.2 g
  • Yield

    4 servings
Prunes and goat cheese are classic pairings any time of the year. Make this salad in the winter by substituting roasted, diced beets in place of the raspberries.

Instructions

    Place 1/4 cup (75 g) of the raspberries in a bowl and whisk in the mustard, honey, vinegar, hazelnut oil, olive oil, salt and pepper to make a dressing.

    Divide the salad greens and onion slices among 4 bowls. Drizzle dressing over the greens and divide prunes and remaining raspberries among the bowls. Crumble goat cheese over the bowls and top with hazelnuts and thyme.

Ingredients

250 g / 1 cup raspberries

1 teaspoon Dijon mustard

1 teaspoon honey

60 ml / 1/4 cup white balsamic vinegar

45 ml / 3 tablespoons hazelnut oil

30 ml / 2 tablespoons olive oil

¼ teaspoon salt

1 pinch ground black pepper

250 g / 4 large handfuls salad greens

50 g / 1/4 cup thinly sliced red onion, soaked in cold water for 5 minutes and drained

125 g / 1 cup Diced Prunes or Prune Bits

200 g / 7 oz soft goat cheese

25 g / 3 tablespoons chopped hazelnuts

4 springs fresh thyme, stems removed and coarsely chopped

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