| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 17g | 8g | 30g |
| sugars | fibre | protein | salt |
| 15g | 4g | 10g | 0.12g |
If you’ve had the pleasure of indulging in the delicate finer things from a French patisserie, then you’re certainly going to fall in love with this recipe. Our Skirret Salad with Goat Cheese recalls the elegance of France and the richness of Louisiana I was born into. This versatile vegetable dish is not only reminiscent of my French-Creole ancestry but also presents a delightful infusion of tangy, sweet, and crunchy elements that will surely invigorate your palate.
A Healthy Indulgence
Health is wealth indeed and this Skirret Salad with Goat Cheese is not only a rich indulgence but also a healthier choice of meal. Packed with nutrient-dense spinach that’s abundant in iron, and loaded with disease-fighting antioxidants from the pomegranate seeds, this salad can be your delicious route to achieving better heart health. The bright and round citrus flavor from oranges provides a burst of vitamin C while the almond slices lend a handful of vitamin E. Need some protein? Goat cheese is your perfect go-to. Furthermore, we’ve also included a touch of honey, balsamic vinegar, olive oil, seasoned with just the right amount of salt and pepper to bring out the perfect balance of flavors.
A Versatile Dish
Skirret, an underestimated medieval vegetable, is the star of this salad. Comparable to parsnips, it’s earthy and sweet and when chopped finely and paired with crunchy apple slices and creamy goat cheese, it triumphantly holds its own. But this salad is more than just a delightful starter – it can also make a perfectly satisfying main meal. Or pair it with a hearty soup or sandwich for a complete, well-rounded lunch. It can even work well with some authentic Creole dishes, like New Orleans-Style Barbeque Shrimp or a classic Jambalaya.
A crisp white wine, like a Sauvignon Blanc or a French Chardonnay, would make a great pairing to further elevate your dining experience.
Whether you’re looking for a quick, healthful meal or a sophisticated addition to your culinary repertoire, this Skirret Salad with Goat Cheese race is versatile, appetizing, and a true embodiment of my French Creole heritage and my culinary adventures. I hope it brings as much joy to your kitchen as it has to mine. Bon appétit!
What You’ll Need
- 8 ounce pack of fresh goat cheese
- 1/2 cup of chopped skirret
- 2 large apples, thinly sliced
- 1 large pomegranate, seeds only
- 2 oranges, sections only
- 6 cups of baby spinach leaves
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- Salt and freshly ground black pepper to taste
- 1/3 cup of roasted almond slices
Method
Step One:
Before starting the preparation, wash the fruits and vegetables like apples, spinach leaves, oranges and pomegranate. Thinly slice the apples and section the oranges. Carefully remove the pomegranate seeds and set aside.
Step Two:
For the skirret, wash it gently and chop it into small pieces. Caveat: do not peel it as maximum nutrients lie just below the skin.
Step Three:
In a large salad bowl, combine the baby spinach, chopped skirret, sliced apples, pomegranate seeds, and orange sections. Gently mix the ingredients until they are well combined.
Step Four:
Take the pack of fresh goat cheese and crumble it over the salad. Do not mix it yet.
Step Five:
In a separate bowl, prepare the dressing. For this, whisk together extra virgin olive oil, balsamic vinegar and honey until well mixed. Season this concoction to taste with salt and freshly ground black pepper. Stir until the ingredients are evenly distributed.
Step Six:
Drizzle this dressing over the prepared salad with ingredients from step three. This should be done gently, as tossing the salad too vigorously can cause the delicate goat cheese to break apart.
Step Seven:
Finally, garnish the salad with roasted almond slices. Your Skirret Salad with Goat Cheese is ready to serve. Enjoy the delightful mixture of flavors!
