Warm Autumn Goat Cheese Salad Recipe serves: 6
Prep Time 15 min
Cook Time 12 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 230
Calories from Fat 150
Total Fat 17 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 290 mg
Total Carbs 16 g
Dietary Fiber 2 g
Sugars 8 g
Protein 6 g
Vitamin A 45 %
Vitamin C 8 %
Calcium 4 %
Iron 6 %

Warm Autumn Goat Cheese Salad


  • 7 Tbsp. I Can’t Believe It’s Not Butter!® Deliciously Simple, divided
  • 1 pear, thinly sliced
  • 1 small shallot [or onion], chopped
  • 1 clove garlic
  • 1/4 cup dried cranberries
  • 3 Tbsp. lemon juice
  • 4 ounces goat cheese, cut into 6 rounds* and chilled
  • 1 egg white, slightly beaten
  • 1/4 cup Italian seasoned dry bread crumbs
  • 8 ounces spring salad mix


  1. Melt 1 tablespoon I Can’t Believe It’s Not Butter!® Deliciously Simple in large nonstick skillet over medium-high heat and cook pear, stirring occasionally, 4 minutes or until golden; remove pear and set aside.
  2. Melt 5 tablespoons Spread in same skillet and cook shallot, stirring frequently, 2 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in cranberries and lemon juice; remove from heat. Turn into large bowl; cool slightly.
  3. Dip cheese into egg white, then bread crumbs, pressing slightly to coat.
  4. Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook cheese, turning once, 3 minutes or until golden. Toss spring salad mix with cranberry dressing; arrange on serving platter. Top with pears, then warm goat cheese.
  • *TIP: Use dental floss to easily slice goat cheese. See nutrition information for fat and saturated fat content.
  • Cost per recipe*: $14.00. Cost per serving*: $2.33. *Based on average retail prices at national supermarkets.

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