I used to think salads were just something you “had to eat” — until I made this one. It started when I had leftover goat cheese and decided to try grilling it. The cheese turned golden and crispy on the outside, warm and creamy on the inside, and when I placed it on top of fresh greens with berries and walnuts? Game-changer. It’s now my favorite summer lunch when I want something light, colorful, and still feels like a treat. The kind of salad that makes you feel good after eating it.

Ingredients

• 4 oz goat cheese, sliced into ½-inch rounds

• ¼ cup breadcrumbs (panko preferred)

• 1 egg, beaten

• 4 cups mixed greens (arugula, spinach, or baby spring mix)

• ½ cup strawberries or raspberries, sliced

• ¼ cup walnuts or pecans, toasted

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• Salt and pepper, to taste

Instructions

1. Coat goat cheese rounds: dip in egg, then breadcrumbs.

2. Chill for 10 minutes to help them hold their shape.

3. Preheat your grill or grill pan to medium heat. Lightly oil the surface.

4. Grill goat cheese rounds for 1–2 minutes per side, until golden and crisp.

5. In a bowl, toss greens, berries, nuts, olive oil, balsamic, salt, and pepper.

6. Top salad with warm grilled goat cheese rounds. Serve immediately.

Nutrition (per serving – serves 2)

Calories: 340
Protein: 10g
Carbs: 18g
Fat: 26g
Fiber: 3g
Sugar: 8g