I’ve been a fan of goat cheese for as long as I can remember, but it wasn’t until we lived in France that my love for it really grew. We used to buy these little rounds of goat cheese with cranberries that was perfectly sweet and savory and I would lather it onto fresh baguettes as a snack.
Then when I was pregnant, I seemed to crave the one thing that I wasn’t really supposed to have (soft cheeses), but I gave myself a pass if I could buy the goat cheese myself and know that it was pasteurized. I literally ate it every chance I got.
It’s been a while since I had any, mostly because the prices are outrageous here compared to those in France, but also because I don’t really like buying a whole package when it’s just me eating it – although, I’ve since found out that Ellie is a fan, so I guess I’m not alone.
But, for some reason, I decided that I just had to have some last week, and I decided to remake a salad that I had a few years ago when we visited Marc’s family. Yes. I vividly remember the salad I ate two years ago. I am obsessed with food.
I’m not 100% sure I got it right, especially since I substituted my favorite power greens blend from Costco, but this salad is insanely good. I even made the dressing with a fig balsamic to give it extra sweetness.
You can still make the dressing with regular balsamic vinegar or any flavor you’d like though, it won’t make too much of a difference. I also used leftover chicken this time, but you could can totally buy it precooked or sauté some while you’re assembling the rest of the salad.
Dairy free tip: The closest thing I’ve found for a dairy free goat cheese is Violife’s vegan feta. It’s especially good in this salad, and it’s our go-to choice when we’re craving this salad.Print
For the salad:
- 12 ounces power greens mix (or spring mix greens)
- 5 prepared red beets, cubed ( 2 – 3 cups)
- 4 ounces goat cheese, crumbled (or DF substitute)
- 1/3 cup toasted walnut pieces
- 1 cooked boneless, skinless chicken breast, sliced
For the dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- In a small bowl, whisk together the dressing ingredients. Set aside.
- Add salad ingredients to a large bowl. Toss with dressing before serving.
Keywords: dairy free, healthy
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