Walnut Goat Cheese Salad

A bowl of green bean salad with lettuce, sliced red onions, feta cheese, almond slices, and walnuts on a blue plate.

Looking for a salad that’s both elegant and easy to throw together? This Walnut Goat Cheese Salad has the perfect balance of creamy, crunchy, and fresh. The tangy goat cheese pairs beautifully with toasted walnuts, and a light vinaigrette ties everything together.

Course Salad, Salads, Side Dish, Sides

Cuisine American, International

Keyword balsamic, cheese and walnuts, chop, dressing, flavour, goat cheese, green, nut, roast, salad, salad with goat cheese, side dish, toast, toss, vinaigrette, vinegar, walnut, walnut salad, walnut salad with goat cheese

Prep Time 5

Servings Servings

Calories 218kcal

Author Zuzana Paar

Equipment

Ingredients

½ Pound Green Beans trimmed
¼ Head Romaine Lettuce thinly sliced
2 Tablespoons Red Onion thinly sliced
2 Tablespoons Basil Leaves fresh
1 Tablespoon Almonds sliced
1 Tablespoon Walnuts chopped
1 Ounce Goat Cheese crumbled
1.5 Tablespoons Olive Oil
½ Tablespoon Apple Cider Vinegar
½ teaspoon Dijon Mustard
½ teaspoon Honey
¼ teaspoon Garlic Powder
Salt to taste
Pepper to taste

US Customary - Metric

Instructions

Bring a pot of salted water to a boil and drop in the green beans. Cook for 2 minutes until they’re bright green and tender-crisp, then plunge them into an ice bath to stop the cooking. Drain and pat dry before setting them aside.
In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, garlic powder, honey, salt, and pepper. Stir until smooth and emulsified. Let it sit while you prep the rest of the ingredients so the flavors meld.
Cut the romaine lettuce into thin strips and slice the red onion thinly. Trim the beans if needed and tear the basil leaves for a fresh herbal touch. Measure the goat cheese, almonds, and walnuts so they’re ready to sprinkle on top.
In a large bowl, combine the romaine, green beans, red onion, and basil. Add half the dressing and toss gently to coat without crushing the greens. Finish with crumbled goat cheese, nuts, and a final drizzle of dressing, plus a pinch of salt and pepper to taste.

Notes

Toast the walnuts for extra flavor: Toasting brings out the natural oils and nuttiness in the walnuts. Just a few minutes in a dry pan can make a big difference in taste.
Use creamy goat cheese: Soft goat cheese blends beautifully into the salad and adds a tangy richness. Crumble it gently so it doesn’t overpower the greens.
Balance your greens: Mix greens like arugula or spinach with a bit of crunch from romaine or lettuce. This gives your salad texture and keeps it interesting.
Dress lightly and toss just before serving: A light vinaigrette improves the flavors without making the salad soggy. Always toss the salad right before eating for the freshest bite.

Nutrition