Summer Berry Salad with Sesame Baked Goat's Cheese

summer berry salad on a blue plate with a silver fork, with a wooden salad bowl in the background

Summer Berry Salad with Sesame Baked Goat's Cheese

This Summer Berry Salad is like summer in a salad bowl! Fresh baby greens, juicy ripe berries, avocado, and cucumber are tossed with a homemade vinaigrette, then topped with sesame crusted baked goat's cheese rounds to take things to the next level.

Course Salad

Cuisine American

Keyword Goat's cheese, Strawberries, Summer salad

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

Calories 462kcal

Author Katie Trant

Ingredients

For the Baked Goat's Cheese

8 oz soft goat cheese sliced into 6-8 rounds
1 large egg
1/4 cup sesame seeds black, white, or a mix
1/4 tsp salt
1/8 tsp freshly ground pepper

For the dressing

4 Tbsp extra virgin olive oil
3 Tbsp red wine vinegar
1 tsp smooth Dijon mustard
1/2 tsp honey
1/2 tsp dried oregano
1/4 tsp sea salt
1/4 tsp black pepper

For the Summer Berry Salad

6 cups seasonal baby greens washed and dried (I used spinach and arugula)
1 cup seasonal berries washed and sliced (depending on their size)
1/2 medium long English cucumber diced
1 large avocado quartered and sliced

US Customary - Metric

Instructions

To make the Baked Goat's Cheese

Pre-heat your oven to 400°C / 200°F. Line a baking sheet with parchment paper.
Crack the egg into a medium bowl and whisk well.
Place 1/2 cup sesame seeds into another bowl with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir to combine.
Dunk a round of goat's cheese into the egg and turn it over to ensure it's well coated.
Transfer to the bowl with the sesame seeds, and use your dry hand to scatter seeds over the top. Press the seeds into the goat's cheese.
Transfer the crusted goat's cheese to the prepared baking sheet, and repeat with remaining cheese rounds.
Place the goat's cheese into the pre-heated oven and bake for 8-10 minutes, watching carefully towards the end to ensure the seeds are not burning and the cheese is not expanding beyond the seeds.
Remove the goat's cheese rounds from the oven and set aside to cool slightly.

Make the dressing

While the goat's cheese is baking, make the red wine vinaigrette.
Combine 4 Tbsp olive oil, 3 Tbsp red wine vinegar, 1 tsp smooth Dijon mustard, 1/2 tsp dried oregano, 1/2 tsp honey, 1/4 tsp fine grain sea salt, and 1/8 tsp freshly ground black pepper in a small jar. Shake well to combine.
Taste, and adjust seasonings if needed.

Make the salad

In a shallow wide-rimmed salad bowl, combine the greens, cucumber, avocado, and berries.
Toss with a bit of vinaigrette.
Top with baked goat's cheese rounds, and serve immediately.

Notes

Nutrition values are an estimate only.

Nutrition