We'd love it if you shared it!

Mixed Green Salad with Warm Goat Cheese Croutons Recipe. The warm goat cheese croutons are the highlight of this mixed green salad. The homemade goat cheese croutons provide a special warmth and crunch to an otherwise simple salad.

Mixed Green Salad with Warm Goat Cheese Croutons

In this recipe, the warm goat cheese croutons are the main focal point. They are substantial enough on their own to pair perfectly with a basic bed of mixed greens topped with a light drizzle of good olive oil and aged balsamic vinegar. They provide just enough warmth and crunch to elevate this otherwise everyday combination to a special treat.

This recipe serves 4.

Equipment Needed

Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.

• shallow bowl
• saucepan
• wire rack
• wax paper
• measuring cups
• measuring spoons

Ingredients

Goat Cheese Croutons Ingredients

• 8 oz soft goat cheese, room temperature
• 2 egg whites, lightly beaten
• ½ cup Panko bread crumbs
• ½ cup coconut oil

Salad Ingredients

• 4 cups of mixed greens of your choice
• 3 tbsp extra virgin olive oil
• 2 tbsp aged balsamic vinegar
• salt and cracked black pepper, to taste
• 4 whole fresh strawberries, for garnish (optional)

Instructions

To make the croutons, divide the goat cheese into four 2 oz portions.

Press each piece of goat cheese between 2 sheets of wax paper until it is about ½” thick.

Remove the top layer of wax to finish shaping the cheese into uniform round disks with your hands.

Replace wax paper and place in the refrigerator for about 30 minutes or until the disks are firm.

Create a “breading station” by adding whisked egg white to one shallow dish, and the Panko breadcrumbs to another shallow dish.

Once firm, dip each goat cheese round into the egg whites until coated on both sides.

Then dip the coated goat cheese rounds into the Panko breadcrumbs. Make sure each goat cheese round is thoroughly covered in breadcrumbs on both sides.

In a small saucepan, heat the coconut oil over medium-high heat until it starts to “dance.”

Carefully add each coated crouton to the pan with a slotted spatula and turn as soon as the first side becomes golden brown.

Remove from oil as soon as second side is equally browned and set on a wire rack.

Don’t allow croutons to stay in hot oil too long or the goat cheese will become too melted to hold its shape.

Divide the salad greens among 4 plates and drizzle with olive oil and aged balsamic vinegar.

Top each plate with a warm goat cheese crouton and season with salt and pepper, to taste.

With the hulls intact, slice each whole strawberry into several equal-sized segments, starting from the bottom and working toward the green part. Don’t cut all the way through the strawberry in the process, however.

Gently spread the individual segments into a fan shape and place on top of each goat cheese crouton.

Serve immediately.

If you like goat cheese, be sure to try these Goat Cheese Filled Prosciutto Baskets.

If you like salads, check out these recipes for Classic Caprese Salad with Balsamic Glaze, Roasted Pear with Creamy Blue Cheese Salad, and Citrus Cauliflower Kale Summer Salad.

Mixed Green Salad with Warm Goat Cheese Croutons

Print

Instructions

To make the croutons, divide the goat cheese into four 2 oz portions. Press each piece of goat cheese between 2 sheets of wax paper until it is about ½” thick. Remove the top layer of wax to finish shaping the cheese into uniform round disks with your hands. Replace wax paper and place in the refrigerator for about 30 minutes or until the disks are firm. Create a “breading station” by adding whisked egg white to one shallow dish, and the Panko breadcrumbs to another shallow dish. Once firm, dip each goat cheese round into the egg whites until coated on both sides. Then dip the coated goat cheese rounds into the Panko breadcrumbs. Make sure each goat cheese round is thoroughly covered in breadcrumbs on both sides. In a small saucepan, heat the coconut oil over medium-high heat until it starts to “dance.” Carefully add each coated crouton to the pan with a slotted spatula and turn as soon as the first side becomes golden brown. Remove from oil as soon as second side is equally browned and set on a wire rack. Don’t allow croutons to stay in hot oil too long or the goat cheese will become too melted to hold its shape. Divide the salad greens among 4 plates and drizzle with olive oil and aged balsamic vinegar. Top each plate with a warm goat cheese crouton and season with salt and pepper, to taste. With the hulls intact, slice each whole strawberry into several equal-sized segments, starting from the bottom and working toward the green part. Don’t cut all the way through the strawberry in the process, however. Gently spread the individual segments into a fan shape and place on top of each goat cheese crouton. Serve immediately.

Did you make this recipe and love it?

I'd love to see it! Please tag me @valmg on Instagram, Twitter or Facebook. Thanks for your support!