This Goat Cheese Salad with Arugula is hearty and full of different textures & flavors. It only takes about 30 minutes to make and can be served as a main or side dish. You can swap the homemade dressing with store-bought to make it even simpler.
Arugula goat cheese salad is my favorite “fancy” salad recipe. It is restaurant quality, but super easy to pull together.
If you are looking for an easier salad recipe, try my Chick-fil-A inspired Kale Crunch Salad Recipe, Panera Copycat Greek Salad, or Easy Caesar Salad Recipe.
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Why You’ll Love This Recipe
- This arugula and goat cheese salad is perfect for both the summer and winter with just one easy swap.
- This recipe is super versatile. Swap the toppings or veggies for what you have on hand. You can also use store-bought dressing or croutons.
- This salad is packed with flavor. Salty bacon, tangy & creamy goat cheese, sweet strawberries, and savory garlic butter croutons come together for the perfect bite.
- The honey balsamic dressing only requires a few pantry staples and is very easy to make.
- This goat cheese salad recipe can be served as a side or main dish because it is so hearty.
Ingredients & Substitutions
- Croutons: Swap for store-bought.
- Bread: I recommend baguette, sourdough, or any white French loaf. Use whatever you have on hand.
- Balsamic Vinaigrette: Swap for store-bought.
- Bacon: Substitute for pancetta or prosciutto. You can also omit the meat for a vegetarian salad.
- Goat Cheese: There are many varieties of goat cheese. It comes crumbled and in whole logs. It also comes in different flavors. I recommend plain or honey flavored and a whole log, instead of crumbles. The logs are creamier. You can also use feta or blue cheese.
- Arugula: Substitute for spring mix, spinach, or chopped romaine.
- Strawberries: If strawberries are not in season, use sliced honeycrisp apples instead.
- Candied Pecans: I buy the pecans already candied. Make your own or use salted and roasted pecans instead. You can also use walnuts or almonds. Toast raw nuts to add some flavor if you do not have roasted.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Goat Cheese Salad with Arugula
Quick Overview
- Make the croutons.
- Make the dressing.
- Fry the bacon & crumble.
- Crumble the goat cheese.
- Assemble the salad with all of the toppings.
Step by Step Instructions
The croutons should be golden brown.
Step 1: Preheat the oven to 375 degrees. In a medium skillet over medium low heat, melt the butter and garlic.
Step 2: Turn the heat off. Add the bread to the skillet and toss so the bread is coated in the melted butter and it is completely absorbed.
Step 3: Place the bread pieces on a baking sheet lined with parchment paper in a single layer.
Step 4: Bake for 10-12 minutes, tossing halfway through. Set aside to cool.
The dressing should thicken and become creamy.
Step 5: In a small single cup blender or food processor, add the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper. Blend until smooth. The dressing should be thick and creamy. Set aside.
Step 6: Fry the bacon in a skillet over medium low heat until browned. Place on a plate lined with paper towels. Once cooled, tear into large pieces. Set aside.
Step 7: Use a fork to crumble the log of goat cheese into large pieces.
Step 8: Assemble the salad. You can toss the arugula in dressing first and top with all of the goodies or you can just drizzle the dressing on top.
Recipe Serving Suggestions
This salad is the perfect side dish to these mains:
Expert Tips & Variations
- Dice the onion finely. Since the onion is raw, it can be quite pungent if not cut into small pieces.
- Make the croutons & dressing from scratch. While this salad is still delicious with store-bought ingredients, taking the time to make these components homemade makes a huge difference.
- Use a small blender or food processor. This force helps the honey and mustard emulsify the vinaigrette. You can also whisk it vigorously or shake it in a jar.
- Do not assemble until right before serving. All of the components can be prepared the day before. Store them separately in the fridge until serving time.
Recipe FAQs
Arugula is peppery flavored green. It pairs well with a variety of ingredients, like nuts, cheese, olives, vinegar, oil, fruit, bread, tomatoes, lemon, and so much more.
Arugula is not a lettuce. It is a leafy green that is more similar to broccoli or cauliflower.
For salads, I like to use a pungent cheese to add some flavor to the greens, like goat, manchego, parmesan, blue, or feta cheese.
More Side Dish Recipes
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Goat Cheese Salad with Arugula
Equipment:
Ingredients:
Garlic Butter Croutons*
- 2 Tablespoons salted butter
- 1 clove garlic, pressed
- 2 cups ¾ inch stale bread pieces, about 3 ounces*
Honey Balsamic Vinaigrette*
- ⅓ cup olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon honey
- 1 teaspoon dijon mustard
- 1 clove garlic, pressed
- ¼ teaspoon salt
- ¼ teaspoon fresh cracked black pepper
Salad
- 6-7 pieces bacon*
- 5 ounces plain goat cheese (chévre)*
- 7 ounces arugula*
- ⅔ cup sliced strawberries*
- ½ cup candied pecans*
- ⅓ cup dried sweetened or unsweetened cranberries
- ⅓ cup diced red onion
Instructions:
- Preheat the oven to 375 degrees. In a medium skillet over medium low heat, melt the butter and garlic.
- Turn the heat off. Add the bread to the skillet and toss so the bread is coated in the melted butter and it is completely absorbed.
- Place the bread pieces on a baking sheet lined with parchment paper in a single layer.
- Bake for 10-12 minutes, tossing halfway through. Set aside to cool.
- In a small single cup blender or food processor, add the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper. Blend until smooth. The dressing should be thick and creamy. Set aside.
- Fry the bacon in a skillet over medium low heat until browned. Place on a plate lined with paper towels. Once cooled, tear into large pieces. Set aside.
- Use a fork to crumble the log of goat cheese into large pieces.
- Assemble the salad. You can toss the arugula in dressing first and top with all of the goodies or you can just drizzle the dressing on top.
Notes:
- Croutons: Swap for store-bought.
- Bread: I recommend baguette, sourdough, or any white French loaf. Use whatever you have on hand.
- Balsamic Vinaigrette: Swap for store-bought.
- Bacon: Substitute for pancetta or prosciutto. You can also omit the meat for a vegetarian salad.
- Goat Cheese: There are many varieties of goat cheese. It comes crumbled and in whole logs. It also comes in different flavors. I recommend plain or honey flavored and a whole log, instead of crumbles. The logs are creamier. You can also use feta or blue cheese.
- Arugula: Substitute for spring mix, spinach, or chopped romaine.
- Strawberries: If strawberries are not in season, use sliced honeycrisp apples instead.
- Candied Pecans: I buy the pecans already candied. Make your own or use salted and roasted pecans instead. You can also use walnuts or almonds. Toast raw nuts to add some flavor if you do not have roasted.
- Use a small blender or food processor. This force helps the honey and mustard emulsify the vinaigrette. You can also whisk it vigorously or shake it in a jar.
So delicious and refreshing!