This delicious salad makes the most of the unmistakeable sweetness of a Pink Lady® apple. Combining sliced apple with watermelon, cucumber, goat’s cheese, onion and rocket, the resulting salad is crunchy, sweet and refreshing – a perfect healthy mix for a light lunch.
What to Put in a Goat’s Cheese Salad?
When it comes to preparing a goat cheese and apple salad, it’s all about balancing texture and flavours. You won’t be able to finish your salad if it’s too rich and if it’s too light if won’t fill you up, so it’s really about finding that middle ground. And that’s exactly what you get with the rich and creamy flavour from the goat’s cheese that just melts in your mouth, paired amazingly well with the irresistible crispness from Pink Lady® apples and refreshing slices of cucumber and watermelon.
How to Crumble Goat Cheese for Salads?
The trick here is to make sure you’ve diced the apples and crumbled the goat cheese enough to enjoy the array of flavours with every mouthful.
To crumble your goat cheese, either use your hands or cut it with a knife to create pillows of soft and creamy cheese. And then when it comes to dicing your Pink Lady® apples, make sure you keep the skin on so you’ve got that pop of pink brightening your dish.
How to Make this a Warm Goat’s Cheese Salad?
If you prefer a warm goat’s cheese salad then we absolutely love grilling the cheese to get the best result. All you need to do is place the goat’s cheese rounds onto a baking sheet and place under a moderate grill for a couple of minutes. Then when the cheese begins to brown you can remove it from under the grill and add them to your apple salad.
What to Serve with a Goat’s Cheese Salad?
Whether you’re going to enjoy this goat cheese and apple salad as a main or want to serve it alongside a dish as an alternative to roasted vegetables, the best thing about this salad is that it’s so versatile you can pretty much enjoy it any way you want.
Next time you enjoy your favourite steak, serve this goat cheese salad as the perfect accompaniment that’s satisfying and not too heavy.
Quarter the apples and remove the core, then slice each quarter thinly on the diagonal.
Place in a large bowl with the cucumber, watermelon, onion and coriander seed. Season to taste.
Drizzle over the vinegar and oil. Toss well.
Place the rocket onto serving plates, top with the apple salad, scatter with mint, spoon over the cheese and serve.