Looking for a way to make use of this Vegan Goat Cheese? I got you! This Vegan Goat Cheese Salad is where it’s at.
I love butter lettuce. So tender, fresh, light, and delicious. So obviously, I love me a butter lettuce salad, especially in the summer time.
Paired with tangy-sweet nectarines, pecans, and vegan goat cheese, this Vegan Goat Cheese Salad with Nectarines and Butter Lettuce is delicious.
I also added avocado to the recipe, because it adds a nice creaminess, as well as some satiating fat. You can omit it, if you’d prefer.
I also added nuts because I love nuts on salads. You are more than likely to use or omit them. Choose your own adventure!
Now, you can easily top this with whatever dressing you’d like. But personally, I love a sticky-tangy-sweet balsamic glaze on top. It really makes the other tangy-sweet elements of this salad shine. Also, balsamic glaze sounds impressive, and is pretty easy to make.
You can also buy balsamic glaze if you’d prefer. They sell it at Trader Joe’s, among other places. It’s worth giving a whirl. It’s yummy on pizza and sandwiches, as well as salads. Yay vinegar!
This vegan goat cheese salad with nectarines and balsamic glaze makes a wonderful light lunch paired with some crusty bread, or a great side for your favorite summertime dinner entree.
Other salad-related content you may enjoy:
- Copycat Panera Strawberry Poppyseed Salad
- Watermelon Arugula Salad with Vegan Feta, Balsamic, and Mint
- Asian Kale Salad with Soy Ginger Vinaigrette
- The Best Hummus Dressing
- Broccoli Cauliflower Crunch Salad
Vegan Goat Cheese Salad with Nectarines, Butter Lettuce and Balsamic Glaze
Prep Time: 5 minutes, 35 if you make the balsamic glaze
Yield: 2 meal-sized salads, 4 side salads
- 1-2 large heads butter lettuce, or roughly 6 cups chopped or torn lettuce
- 2 large nectarines
- 1 large avocado (optional)
- 1/4 cup salted pecans or pistachios (optional)
- 1/4 cup vegan goat cheese (homemade, or sub your favorite)
- 1 1/2 cups balsamic vinegar
- salt & pepper to taste
- Wash butter lettuce and chop or gently tear into bite-sized pieces. Place in a large bowl.
- If making balsamic glaze, pour balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. Reduce to medium heat and simmer, occasionally stirring, until the liquid thickens and reduces. This will likely take about 20 minutes. Once thick, remove from heat and allow to cool in the refrigerator for 10-15 minutes.
- While vinegar is cooling, wash and slice avocado and nectarines. Add to lettuce. Sprinkle salad with nuts. Break up goat cheese into small bites and add to salad.
- Top with balsamic glaze and salt and pepper to taste. Additional balsamic glaze will last in the refrigerator for up to 2 weeks in an airtight container.