At first glance this green salad looks a little plain. Don’t worry, It’s far from it.  There’s a crispy toasted crouton with herb goat cheese and a creamy Dijon mustard dressing backing it up with style!

Goat Cheese Salad with Crispy Crouton

My 7 Days Of Salad adventure has come to an end, but that doesn’t mean I wont be making tasty, healthy green recipes any more. I loved all of this past weeks salads and as soon as I was happy enough with my pictures after each shoot, out came the fork. I didn’t plan salad week because of some kind of diet or New Year’s resolution, I did it because they all have serious flavor and salads can kick butt. These aren’t salads with wilted brown chunks of iceberg and drenched in dressing. Salads should be super-fresh with only a tickle of dressing. Add some extra ingredients like fresh herbs and cheese, Parmesan or Manchego and it becomes a full on meal and not just a sad side salad.

Goat Cheese Salad with Crispy Crouton

Try adding some slices of grilled chicken, boiled eggs or even seared ahi and you’re filling up on great protein. Even buying the right leaves will raise your eyebrows. Next time you buy a bag of green salad, taste the leaves before you dress them. You’ll be amazed at the flavor! Take a look at this really helpful list from Start Cooking which describes texture and taste of  a wide range of greens.

I hope I’ve inspired you to eat more salad and not just look at it as a standard side salad. Keep the iceberg for your burgers and experiment with some other leaves. Talking of inspiration, check out the round-up of fantastic salad links below. There’s all kinds of great recipes to choose from and you can keep coming back until you’ve made all of them! I’ve also included my salads from 7 Days Of Salad.

Goat Cheese Salad with Crispy Crouton

Blueberry and Apple with Parmesan Salad

Cucumber and Cilantro Salad

Arugula Greens with Squash and Pecorino

Crunchy Thai Chicken Salad

Multigrain Salad with Crumbled Feta Cheese

Pear Walnut and Gorgonzola Salad with Raspberry Dressing

Balsamic Dijon Vinaigrette Fall Salad– The Corner Kitchen

Caprese Salad– Confident Cook Hesitant Baker

Watermelon Corn Salad– Busy in Brooklyn

Chicken and Strawberry Salad– Cravings of a Lunatic

Tomato Feta Quinoa Salad– Foodbabbles

Avocado Walnut Salad– Yours and Mine are Ours

Cranberry, Almond and Spinach Salad– Like Mother Like Daughter

Apple and Beet Maple Salad– Quarter Life Crisis Cuisine

Summer Orzo Pasta Salad– A Cedar Spoon

Lemon Avocado Massaged Kale Salad– Spabettie

Spinach Salad with Roasted Squash and Maple Dijon– Jew Hungry

Spiced Couscous and Walnut Salad– Cooking with Books

Pomegranate Citrus Quinoa Salad– Diethood

Fresh Green Bean and Walnut Feta Salad– The Kitchen is My Playground

Grilled Chicken Salad– Spoonful of Flavor and A Dash Of Life

Applebee’s Asian Chicken Salad (copycat recipe)– Very Culinary

Thai Cabbage Salad– Karen’s Kitchen Stories

Meyer Lemon, Black Quinoa, Plum and Avocado Salad– Cooking On The Weekends

Strawberry Balsamic Quinoa Salad– MarocMama

Mediterranean Chopped Salad– Wine and Glue

Fresh Plum Caprese– The Tomato Tart

Fresh Summer Salad– Cooking On The Front Burner

Italian Basil Orzo Salad– Frugal Foodie Mama

Quinoa, Chickpea and Almond Salad– The Law Students Wife

Baby Kale Salad with Honey Lime Vinaigrette– Swirls Of Flavor

Quinoa, Beet and Blood Orange Salad– The little Ferraro Kitchen

Romaine Salad with Gorgonzola and Parmesan– Noble Pig

Lentil Salad– Jeanettes’s Healthy Living

 White Acre Pea and Corn Salad– Simply Southern Baking

Grilled Portobello Caesar Salad– All Day I Dream About Food

Caesar Salad– Cook Like A Champion

Winter Salad with Blue Cheese and Pecans– That Skinny Chick Can Bake

Spring Trifle Salad– Seasonal and Savory

Mexican Chopped Salad– Dinners Dishes and Dessert

Chicken Tostada Salad– Alidas Kitchen

Waldorf Salad– I Heart Eating

Chicken Quinoa Salad– Mom On Timeout

Balsamic Dijon Salad– The Corner Kitchen


Goat Cheese Salad with Crispy Crouton

Green Salad with Goat Cheese

Prep Time: 30 minutes
Servings: 2
Print Recipe


  • For The Dressing:
  • 1/4 cup Dijon mustard
  • 1/4 cup red wine vinegar
  • 3/4 cup canola oil
  • For The Salad:
  • 2 Slices of French Baguette cut on a diagonal
  • 3-4 ounces spring mix leaves
  • 1 1/2 Tbsp chopped hazelnuts
  • 1 1/2 Tbsp sliced shallots
  • 1 Tbsp fresh sage chopped
  • 1 Tbsp fresh basil chopped
  • 1/2 Tbsp fresh chives chopped
  • 2 slices fresh goat cheese about 1/2 inch thick
  • Sea salt and black pepper to taste


  • Preheat the oven to 375 degrees F. Place the sliced bread on a cookie tray and toast in the oven for about 10 minutes.
  • Combine the Dijon, red wine vinegar and canola oil in a bowl. Whisk until well combined and set aside.
  • In a separate bowl, put the leaves, hazelnuts, shallots, sage, basil, chives.
  • Drizzle about 2 Tbsp of the mustard dressing over the salad. Toss gently making sure every leaf looks coated.
  • Divide the salad between two plates, Season with some salt and pepper.
  • Take 1 toasted crouton and place it on the plate beside the salad. Put a slice of goat cheese on top of the crouton.
  • Serve at once, spreading the cheese all over the crouton.


Adapted from Thomas Keller