This simple-yet festive salad makes for an easy weeknight dinner or a delicious way to use up Thanksgiving leftovers.
Each week when I go to meal plan, the first thing I do is take inventory of any ingredients in the fridge that need to be used up. This week two of those ingredients were fresh goat cheese (not the dry, pre-crumbled kind) and fresh cranberries. I had already used the cranberries for a holiday-inspired chicken sheet pan dinner (recipe coming up next week!) and added a few to my favorite pumpkin bread recipe, so I knew I wanted a recipe that only needed a small amount of cranberries and would go great with goat cheese. While a cranberry and goat cheese salad is by no means groundbreaking, it is a delicious, simple way to use up any leftover cranberries, goat cheese, or even chicken (or turkey) from your holiday celebrations.
Since cranberries are quite tart, before roasting I tossed them in a bit of maple syrup and a pinch of salt. If you’re really sensitive to tart flavors you may want to add an extra splash of maple syrup. As I made this salad for dinner, I added in baked chicken, but feel free to leave out the protein if serving as a side salad or swap in turkey for chicken if trying to use up Thanksgiving leftovers.
Whether you are the one hosting Thanksgiving this year or are assigned to bring your best dish, I’ll have some health(ier) ideas for you Friday!
So here’s a toast to creamy goat cheese – one of my favorite salad ingredients!
Roasted Cranberry Goat Cheese SaladPrint Recipe
- 1 cup fresh cranberries
- 1 tsp maple syrup
- ¼ tsp Salt
- 2 baked chicken breasts, sliced
- 2-oz goat cheese, crumbled
- ¼ cup roasted slivered almonds
- 4-8 cups mixed baby greens
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper
Preheat oven to 375F and cover small baking pan with foil.
Place cranberries, maple syrup, and salt in bowl and toss to coat. Pour into prepared pan and roast 15-20 minutes, or until juicy.
Once cranberries are roasted, begin to assemble salads. For each bowl, place 2-4 cups of greens, 1 sliced chicken breast, 1 ounce crumbled goat cheese, 2 tablespoons almonds, and half of the roasted cranberries.
In a small bowl, whisk together oil, vinegar, mustard, salt, and pepper. Divide evenly among the two bowls, then dig in!