Goat Cheese Salad
Phyllo wrapped goat cheese is a simple and elegant way to instantly dress up an already flavorful salad kit. Strawberry infused cranberries add sweetness, while almonds add a much needed crunch. This goat cheese salad is creamy, a little tangy, and just sweet enough from the rosé berry vinaigrette. An easy lunch any day of the week!
Servings: 4 servings
- 1 12 oz Strawberry Rosé Salad Kit
- 8 oz goat cheese
- 4 sheets phyllo dough
- 2 Tbsp unsalted butter melted
- ½ tsp flaky sea salt
- ¼ tsp freshly cracked black pepper
Preheat oven to 375F. Place a piece of parchment on a rimmed baking sheet.
Cut goat cheese into 1 oz medallions. Stack two sheets of phyllo dough on top of each other. Cut the phyllo into rectangles that are roughly 6"x8". Place one goat cheese medallion on the bottom ⅓ of the phyllo, then gently roll the dough around it, tucking the sides under at the end. You'll form a little goat cheese packet. Repeat with remaining goat cheese and phyllo dough.
Transfer phyllo wrapped goat cheese to a parchment lined rimmed baking sheet. Brush each with some melted butter, then bake at 375F for 20-25 minutes, or until light golden brown all over. Sprinkle each with a little flaky sea salt and a touch of black pepper. Serve over Strawberry Rosé Chopped Kit immediately with almonds and strawberry infused cranberries.
- To reheat phyllo wrapped goat cheese: place the packets back into a preheated oven or toaster oven to reheat at 325-350F for ~10 minutes.
Calories: 320kcal | Carbohydrates: 14g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 592mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin A: 788IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg