Go Back Email Link
–+ servings
Crispy goat cheese salad with fried goat cheese, arugula, sweet potatoes, pecans, and pomegranate seeds in a black bowl.

Crispy Goat Cheese Salad with Maple Pecans

If you love a good contrast in your salads — creamy + crispy, sweet + tangy, warm + cool — this Crispy Goat Cheese Salad 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.
No ratings yet
Print Pin
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: goat cheese salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 522kcal
Author: Lola Jay

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
US Customary - Metric

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

Nutrition facts are only estimates. 

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.

Nutrition

Calories: 522kcal | Carbohydrates: 28g | Protein: 15g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Cholesterol: 26mg | Sodium: 270mg | Potassium: 481mg | Fiber: 5g | Sugar: 11g | Vitamin A: 9421IU | Vitamin C: 19mg | Calcium: 129mg | Iron: 3mg