Orange Walnut And Goat Cheese Salad Recipes

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ORANGE, WALNUT AND GOAT CHEESE SALAD



Orange, Walnut and Goat Cheese Salad image

Absolutely delicious salad -- from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. NOTE: You can add thin slices of grilled or broiled chicken breast for a complete meal!

Provided by Pianolady

Categories     Chicken

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup walnuts, roughly chopped
2 medium oranges
8 ounces spring greens
2 medium shallots, cut into thin rings (about 1/3 cup)
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt (plus more to taste)
1/8 teaspoon fresh ground black pepper (plus more to taste)
1/8 teaspoon sugar
3 ounces soft fresh goat cheese (crumbled)

Steps:

  • Preheat the oven to 350°.
  • Spread the walnuts on a small baking sheet and toast until fragrant and lightly colored -- 5 to 6 minutes.
  • Set aside until cooled slightly.
  • Cut away the peels from the oranges, leaving no white pith.
  • Hold the oranges over a small bowl and segment them, catching any juices.
  • In a large bowl, combine the greens, orange segments and shallot rings.
  • In a small bowl, combine the oil, vinegar, salt, pepper, sugar and 2 Tablespoons of the reserved orange juice. Whisk to combine.
  • Taste, and adjust the seasoning if necessary.
  • Drizzle the dressing over the salad, tossing to coat it evenly.
  • Add the goat cheese and chopped walnuts, and toss gently to combine.
  • Season lightly with salt and pepper if desired, and serve immediately.

Nutrition Facts : Calories 344, Fat 31, SaturatedFat 6.3, Cholesterol 9.8, Sodium 226.8, Carbohydrate 12.3, Fiber 2.6, Sugar 8, Protein 7

ROASTED BEETROOT & GOAT'S CHEESE SALAD



Roasted beetroot & goat's cheese salad image

Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day

Provided by Chelsie Collins

Categories     Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

250g cooked beetroot , cut into wedges
4 tbsp olive oil
3 tbsp balsamic vinegar
200g green beans , trimmed
145g bag mixed leaves
½ cucumber , peeled into ribbons
100g goat's cheese round, halved horizontally
50g walnuts , roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
  • Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
  • Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
  • Pile the salad onto plates and serve with the remaining dressing drizzled over the top.

Nutrition Facts : Calories 672 calories, Fat 53 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium

TOASTED WALNUT SALAD WITH MANDARIN ORANGES AND GORGONZOLA CHEESE



Toasted Walnut Salad With Mandarin Oranges and Gorgonzola Cheese image

I had this salad at one of my favorite restaurants. I couldn't figure out the secret until I toasted the walnuts. This salad blends all the flavors together well, it is a great side to just about anything. Easy to put together and chill while you cook other things. If you don't have raspberry vinaigrette, try with Recipe #23478.

Provided by Dawn399

Categories     Greens

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (5 ounce) bag mixed baby lettuces and spring greens (baby greens)
2 (11 ounce) cans mandarin orange segments (drained)
1 cup walnut pieces
4 ounces crumbled gorgonzola or 4 ounces blue cheese
1 tablespoon butter
raspberry vinaigrette dressing

Steps:

  • Melt butter in a sauce pan.
  • Stir in walnut pieces and coat with butter.
  • Stir for 4 minutes and remove from pan and set aside.
  • Allow to cool to room temperature.
  • Toss greens, mandarin orange segments and crumbled cheese.
  • Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.

Nutrition Facts : Calories 405.4, Fat 30.6, SaturatedFat 9, Cholesterol 28.9, Sodium 429.6, Carbohydrate 26.6, Fiber 5.2, Sugar 17.8, Protein 12.3

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