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Honey Pecan & Goat Cheese Salad

Total Time

Prep/Total Time: 25 min.


4 servings

I once made this salad for my wife and son—who loves goat cheese—while our homemade pizza was baking. One of my dreams is to own a herd of goats and make cheese, but when I talk about it with my wife, the result is major eye rolls! —Greg Fontenot The Woodlands, Texas
Honey Pecan & Goat Cheese Salad Recipe photo by Taste of Home
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  • 1/2 cup chopped pecans
  • 2 teaspoons plus 1 tablespoon honey, divided
  • 1/3 cup plus 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 3/4 cup seasoned bread crumbs
  • 8 ounces fresh goat cheese
  • 4 cups spring mix salad greens


  1. In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high until toasted, 1-1/2 to 2 minutes, stirring twice. Immediately transfer to waxed paper-lined baking sheet to cool.
  2. For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside.
  3. Place flour, egg and bread crumbs in separate shallow bowls. Shape cheese into eight balls; flatten slightly. Coat cheese with flour, then dip in egg and coat with bread crumbs.
  4. Heat remaining oil in a large skillet over medium-hight heat. Fry cheese until golden brown, 1-2 minutes on each side. Drain on paper towels.
  5. Divide salad greens among four plates; top with cheese. Drizzle with dressing and sprinkle with honey pecans.

Nutrition Facts

1 serving: 570 calories, 47g fat (10g saturated fat), 64mg cholesterol, 763mg sodium, 29g carbohydrate (11g sugars, 3g fiber), 11g protein.

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