A plate with baked goat cheese salad on a dark, rustic wooden table.

Baked Goat Cheese Salad

This delicious baked goat cheese salad is topped with crispy goat cheese and tarragon patties and is dressed with a sharp Dijon and tarragon vinaigrette. Pomegranate seeds add a touch of sweetness.
Course Main
Cuisine French
Keyword baked goat cheese salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 770kcal
Author Nicole Branan


For the dressing:

  • 2 teaspoons chopped fresh tarragon
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, pressed or minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon red wine vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste

For the goat cheese patties:

  • 6 ounces goat cheese
  • 1 tablespoon chopped fresh tarragon
  • 1 egg
  • 1/2 cup bread crumbs*

For the salad:

  • greens of your choice (baby kale, romaine, spinach, arugula, etc.)
  • pomegranate seeds


For the dressing:

  • In a small bowl, whisk together the tarragon, Dijon mustard, garlic, Worcestershire sauce and red wine vinegar.
  • Whisk in the olive oil and season to taste with salt and pepper.

For the goat cheese patties:

  • Heat the oven to 400 degrees F.
  • With a fork, mash together the goat cheese and the tarragon. Set aside.
  • Beat the egg in a shallow bowl.
  • Add the bread crumbs to another shallow bowl.
  • Using a metal scoop or your hands, form the cheese into four disks.
  • Roll the cheese disks in the egg and then in the breadcrumbs.
  • Place the disks on a baking sheet lined with parchment paper and drizzle with a little bit of olive oil.
  • Bake the patties until they are golden brown on the outside and start to break (10 to 15 minutes).

For the salad:

  • Assemble everything on plates, drizzle with dressing and serve immediately.


*You can use prepared bread crumbs from the store or you can make your own bread crumbs by toasting two slices of sandwich bread and processing them in the food processor. If you use homemade bread crumbs, be sure to dry them well; too much moisture will make it difficult to get the crumbs to stick to the cheese patties. 


Calories: 770kcal