If you love a good contrast in your salads — creamy + crispy, sweet + tangy, warm + cool — this Crispy Goat Cheese Salad with Maple Pecans will become your new obsession. I made this on a random Tuesday night when I wanted something nourishing but still a little extra, and the moment that warm, golden round of goat cheese hit the chilled greens? Game over.
We’re talking roasted sweet potatoes with smoky paprika, crunchy maple pecans, pops of pomegranate, and crispy goat cheese rounds that shatter into creaminess with every bite. All tied together with a punchy pomegranate molasses vinaigrette that could win awards.
It’s giving bistro-level salad with weeknight-level effort. And yes — even salad skeptics in my house went back for seconds.
If you love flavor-packed salads, check out my Mediterranean Crunch Salad or my Butter Lettuce Salad with Dijon Vinaigrette.
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Why You’ll Love This Goat Cheese Salad
Texture heaven – It’s like your mouth got invited to a VIP party: crunchy maple pecans, crispy goat cheese, and soft, caramelized sweet potatoes. All mingling happily on a bed of greens.
Restaurant-level but weeknight doable – Fancy enough for a dinner party, yet still achievable in yoga pants with a baby on your hip.
Naturally festive – Pomegranate seeds = instant holiday sparkle. No centerpieces required.
That vinaigrette though – Pomegranate molasses is the unsung hero. You’ll never look at bottled dressing the same way again.
Crispy Goat Cheese Salad with Maple Pecans Video
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Ingredient Notes
Mixed greens or arugula: Arugula adds a peppery bite, while mixed baby greens create a softer, holiday-friendly base.
Sweet potatoes: Roasting brings caramelized edges and a hearty, cozy sweetness that anchors the whole salad.
Pomegranate seeds: Bright pops of acidity that balance the richness of the fried goat cheese.
Maple pecans: Glossy, crisp, sweet, and crunchy — they add texture and a little festive sparkle.
Goat cheese (chèvre): Melts beautifully inside while the panko coating turns crispy and golden on the outside.
Panko breadcrumbs: Extra light and crunchy, perfect for getting that restaurant-style crust on the goat cheese.
Pomegranate Dressing: Tangy, sweet, and deeply flavorful. Pomegranate molasses adds a Middle Eastern touch and a beautiful depth to the dressing.
How to Make Goat Cheese Salad
Full recipe and instructions in the recipe card at the end of post
Step 1: Slice, season, and roast sweet potato until edges begin to caramelize.
Step 2: Cook pecans with maple syrup until glossy and crisp.
Step 3: Chill the goat cheese and bread, then fry until golden.
Step 4: Whisk dressing ingredients or shake in a jar until emulsified.
Step 5: Assemble the salad and top with pomegranate seeds and crispy goat cheese.
Step 6: Top with dressing right before serving.
Substitutions & Variations
Nuts: Swap pecans for walnuts, pistachios, or almonds.
No-fry option: Bake the breaded goat cheese at 400°F with a drizzle of olive oil until crisp.
No pomegranate molasses? Use a mix of balsamic glaze + lemon juice.
Extra protein: Add roasted chicken, salmon, or chickpeas.
Greens: Spinach, spring mix, or kale (massage it first) also work.
FAQ
Yes, roast sweet potatoes, make pecans, and mix dressing ahead. Fry goat cheese just before serving.
I love anything that uses balsamic as the base.
Halloumi, brie wedges, or breaded feta also work.
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⭐️ Recipe
Crispy Goat Cheese Salad with Maple Pecans
Ingredients
For the Salad
- 6 cups mixed greens or arugula
- 1 large sweet potato peeled & sliced into ¼-inch rounds
- ½ cup pomegranate seeds
- ½ teaspoon smoked paprika for sweet potatoes
Maple Pecans
- 1 cup pecan halves
- ⅓ cup maple syrup
- Pinch of salt
Fried Goat Cheese
- 8 oz goat cheese log cold
- 1 cup panko breadcrumbs
- 2 eggs beaten
- ½ cup flour
- 3 tablespoon olive oil for frying
Pomegranate Molasses Vinaigrette
- 3 tablespoon olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice or red wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoon maple syrup
- Salt + black pepper to taste
Instructions
Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Toss sweet potato slices with olive oil, smoked paprika, salt, and pepper to taste.1 large sweet potato, ½ teaspoon smoked paprika, Pinch of salt
- Spread on a parchment-lined sheet pan.
- Roast 20–25 minutes, flipping once, until tender and lightly caramelized.
- Let cool slightly.
Make the Maple Pecans
- Line a small tray with parchment.
- In a skillet, add pecans, maple syrup, and salt over medium heat.⅓ cup maple syrup, 1 cup pecan halves
- Cook 3–4 minutes until syrup thickens and coats the nuts.
- Transfer to parchment to cool completely.
Prep & Fry the Goat Cheese
- Freeze the goat cheese for 10–15 minutes; slice into 8–10 rounds using unflavored floss.8 oz goat cheese log
- Set up breading station with flour, eggs, and panko.2 eggs, ½ cup flour, 1 cup panko breadcrumbs
- Dredge each round: flour → egg → panko.
- Chill 10–15 minutes to firm up.
- Heat olive oil in a skillet; fry rounds 1–2 minutes per side until golden.3 tablespoon olive oil
- Transfer to paper towels.
Make the Vinaigrette
- Whisk together olive oil, pomegranate molasses, lemon juice, Dijon, maple, salt, and pepper.1 tablespoon pomegranate molasses, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 2 teaspoon maple syrup, 3 tablespoon olive oil
- Adjust seasoning.
Assemble the Salad
- Add greens to a platter.6 cups mixed greens or arugula
- Layer sweet potatoes, pecans, and pomegranate seeds.½ cup pomegranate seeds
- Drizzle with vinaigrette and toss lightly.
- Add crispy goat cheese on top and finish with a little extra dressing.
Notes
Storage & Reheating
- Store components separately up to 3 days.
- Goat cheese: Best freshly fried; reheat in a skillet or air fryer.
- Sweet potatoes & pecans: Refrigerator-safe for several days.
- Dressing: Keeps 1 week in the fridge.
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