I’ve never been one of those people. The ones who “do lunch.” You know, the fancy people who always seem suuuuuper busy but can always “do lunch” sometime.
Puh-leaz. I do lunch every day. I can’t not do it. I schedule my classes at school around it. I start thinking about lunch as soon as I take my last bite of breakfast.
Lately though, with work and baking and other holidays to-dos, lunch has consisted of cookie dough, cookies, frosting, or some combination thereof. Delicious for a while, but not a sustainable meal plan. Mainly because I have to wear jeans to work.
That’s where this salad comes in. It’s light but satisfying. Not fussy but a little fancy. Warm, creamy goat cheese, with it’s familiar tang balances out the tart apples and slightly spicy and sweet red onion. The tart cranberries and buttery pecans round out a meal that almost makes me miss cookies.
Pecan and Cranberry Crusted Goat Cheese Salad (serves 1, but can easily be doubled, tripled, or quadrupled)
2 TBSP dried cranberries
¼ cup pecan halves
2 ounces fresh goat cheese, softened
¼ of an apple, thinly sliced
2 TBSP thinly sliced red onions
2 cups spring mix salad blend
Preheat oven to 350 degrees. Lightly coat a small ramekin in baking spray and set aside.
Pulse the cranberries and pecans in a food processor until fine crumbs form. Press half of the mixture into prepared ramekin. Top with goat cheese, pressing down firmly to form a solid layer, followed by the remaining half of the nut mixture. Bake in preheated oven for 5 – 8 minutes, or until cheese is warmed through.
While the cheese bakes, toss the apple, red onion, and salad in a large bowl. Top with warmed goat cheese and serve immediately.
Salad, then cookies. And cookies. And cookies.