Fall Farmers Market Salad

While there are many things in life that give me great joy (game of thrones, chocolate, sparkling wine, slutty brownies) there are 2 things that I’m currently obsessing over… and lucky for me they are both making an appearance today. This Fall Farmers Market Salad with Fried Goat Cheese is majorly winning. That’s just about the only way to put it. It’s all you could possibly need for a Thanksgiving salad and I made it for you!

Fall Farmers Market Salad with Fried Goat Cheese

Every Wednesday I hop on my super cool new bike and head down to my local farmers market. It’s pretty much my favorite way to start the day and it’s always fun grabbing a bunch of random things and turning it all into something delicious. Then, throw a bit of fried goat cheese on top, because that’s what any normal human would do, and you’re set. Done. Ready to go. Salad is ready.

Bonus points for this salad because while you can absolutely serve it on the side for Thanksgiving – it also doubles as the most perfectly satisfying lunch or main course dinner if you throw on some prosciutto.

Fall Farmers Market Salad

Fall Farmers Market Salad


    For the Salad:
  • 3 small heads Little Gem Lettuce, torn into pieces
  • 1 head Radicchio, torn into pieces
  • 1 large handful wild Arugula
  • 1 Pomegranate, seeded
  • 2 Persimmons, thinly sliced
  • 2 Pink Lady Apples, sliced
  • ½ cup Brown Sugar Candied Walnuts
  • For the Goat Cheese:
  • 1 (11-ounce) log plain goat cheese
  • 2 large eggs, beaten with 1 tablespoon water
  • Fresh bread crumbs
  • Vegetable oil
  • For the Balsamic Dressing:
  • 1 garlic clove, finely minced
  • 1/2 shallot, finely minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • Kosher salt and freshly cracked black pepper to taste


  1. Arrange all the salad ingredients on a large platter
  2. Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the beaten egg mixture, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
  3. Heat 2 tablespoons of vegetable oil in a small saute pan over medium-high heat. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Arrange the fried goat cheese on top of the salad.
  4. Whisk together the ingredients for the balsamic vinaigrette in a small bowl. Season with salt and pepper as needed and drizzle over the top of the salad to serve.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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    1. I must be the only person out there who has never had goat cheese, fried or otherwise. That’s it, heading out today to get some. I like the balsamic recipe dressing, I usually just buy that in a bottle but it’s expensive. Only tried that about a year ago at T.G.I. Fridays of all places.

  1. This looks amazing! I love all of those ingredients so I can only imagine how delicious they are all together in a salad. I am hosting Thanksgiving for our family this year (my first time!) and would love to make this…to be honest though, this sounds pretty time consuming to make along with all of the other sides for Thanksgiving. Maybe I will try it another time.

  2. Ummmm, I have never had fried goat cheese but looks like I need to rectify this immediately!! This looks beautiful.

  3. Looks like I found the salad I’m bringing to Thanksgiving dinner with my Aunty! You pretty much had me at fried goat cheese. The persimmons are just an added bonus! P.S. That bike is ridiculously cool. Wish we lived closer so I could ride over with you.

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