Warm goats' cheese salad with cranberries

Varm getostsallad med cranberries*

Warm goat's cheese and cranberry salad

Swedes produce some wonderful goats’ cheeses and often serve them in warm salads. Although it is hard to buy Swedish goats’ cheeses outside of Sweden this salad works well with any soft goats’ cheese.

The use of dried cranberries and maple syrup in the dressing makes the salad quite sweet, but as a small starter it is perfect for entertaining especially for anyone with a slightly sweet tooth making it one of my wife’s favourite starters! John Duxbury

*Although the Swedish for cranberries is tranbär many Swedes now refer to them as cranberries, so some young Swedes wouldn't even know what tranbär look like!


Recipe summary for warm goat's cheese salad with cranberries


•  Everything can be prepared in advance up to the end of step 8, leaving the dish to be finished off when required.

•  Use panko breadcrumbs if possible for a crispier coating—you will probably find them in the Japanese foods section of your supermarket.


Goats' cheese balls

20 g (⅓ cup) dried breadcrumbs, preferably panko
2 tbsp   fresh parsley, finely chopped
    salt and freshly ground black pepper to taste
1   egg, mixed with 1 tablespoon of water
100 g (4 oz) soft goats' cheese
2 tbsp   sunflower oil

Salad and dressing

20 g (⅓ cup) dried breadcrumbs, preferably panko
60 g (¼ cup) shallots, diced
1 tbsp   light olive oil
2 tbsp   white wine vinegar
1 tbsp   maple syrup (or use honey if you prefer)
60 ml (¼ cup) extra virgin olive oil
    salt and freshly ground pepper to taste
50 g (1½ cups) salad leaves, washed
2 tbsp   dried cranberries


1. Mix the breadcrumbs, parsley, salt and pepper in a small bowl.

2. Put the egg mixture in another bowl.

3. Cut the cheese into six and roll each piece into a small ball.

4. Dip the balls into the egg mixture and then into the breadcrumbs, ensuring that each ball is evenly coated. Cover and chill for at least an hour.

5. Meanwhile heat a small frying pan over a medium high heat. When hot add the pinenuts and toast for 2 minutes, shaking regularly, until golden brown. Transfer to a dish and set aside.

6. Heat 1 tablespoon of light olive oil and sauté the shallots slowly until soften and golden brown.

7. Add the vinegar and maple syrup and reduce for a minute or so.

8. Remove from the heat and whisk in 4 tablespoons of extra virgin olive oil. Season to taste with salt and freshly ground black pepper.

9. When ready to serve, toss the salad leaves in half the dressing and divide between 2 serving plates.

10. Heat 2 tablespoons of sunflower oil in a frying pan over a medium high heat until hot but not smoking. Add the goats’ cheese balls and brown them evenly (3-4 minutes).

11. Place the cooked goats’ cheese balls on each plate of salad and sprinkle over the dried cranberries, toasted pinenuts and the remaining dressing. Serve immediately.


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