Grilled Vegetable Salad with Walnut Baked Goat Cheese

A delicious way to try goat cheese

Authored by: Walnut Marketing Board

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 4
  • Suitable Diet: Vegetarian


  • 1/2 cup chopped walnuts
  • 1/4 cup dry bread crumbs
  • 2 ounces goat cheese, in a disk shape
  • 2 small heads Radicchio, halved
  • 1 large eggplant, sliced into 1/2 rounds
  • 3 green zucchini, halved lengthwise
  • 3 yellow zucchini, halved lengthwise
  • 2 red peppers, cut into 1 wide strips
  • 4 slices French bread, cut 1 thick
  • 1 head hearts of romaine, cut into 2 wide ribbons
  • 1/2 cup reduced calorie honey mustard Vinaigrette dressing


In a food processor fitted with a metal blade, grind about 2 tbs walnuts, to a coarse meal. Mix with bread crumbs. Lightly spray goat cheese with canola cooking spray. Roll goat cheese in crumb mixture to coat all sides. Set aside. Preheat oven to 350 degrees. Arrange remaining walnuts in a single layer on a baking sheet and toast until lightly browned, about 57 minutes. Cool and set aside. Very lightly spray cut veggies and bread surfaces with canola spray. Place on a grill rack over medium hot coals. Grill veggies until they begin to brown, about 7 minutes per side, tuning to cook both sides. Grill bread lightly until just browned. Transfer cooked vegetables and bread to a platter as they are done. Hold at room temperature. Increase oven temp to 375 degrees. Place coated goat cheese on a parchment lined baking sheet. Bake cheese for about 7 minutes, until just softened. Arrange equal portions of the grilled vegetables on 4 dinner plates. In the center of each plate, make a mound of the sliced romaine on to of the vegetables. Place one of the grilled bread slices in the center of the romaine. Top each bread slice with 1/4 of the baked goat cheese. Drizzle with dressing and sprinkle with remainig walnuts. Serve immediately.Provides 1.2 grams omega3s.