Ready for a yummy, super easy and healthy salad? You will absolutely love this vegan and keto friendly goat cheese salad with balsamico butter!
This recipe is so easy, anyone can do it and best part, you don't need to be vegan to love it! In less than 20 minutes you can prepare an easy and low carb lunch, perfect to stay on track with you meal plan.
This salad is not only a feast for the eyes but also for the palate! Full of luxurious flavors.
Preheat the oven to 400°F (200°C).
Put slices of goat cheese in a greased baking dish and bake in the oven for 10 minutes.
While the goat cheese is in the oven, toast pumpkin seeds in a dry frying pan over fairly high temperature until they get some color and start to pop.
Lower the heat, add butter and let simmer until it turns a golden brown color and a pleasant nutty scent. Add balsamic vinegar and let boil for a few more minutes. Turn off the heat.
Spread out baby spinach on a plate. Place the cheese on top and add the balsamico butter.
Ingredients
Directions
Preheat the oven to 400°F (200°C).
Put slices of goat cheese in a greased baking dish and bake in the oven for 10 minutes.
While the goat cheese is in the oven, toast pumpkin seeds in a dry frying pan over fairly high temperature until they get some color and start to pop.
Lower the heat, add butter and let simmer until it turns a golden brown color and a pleasant nutty scent. Add balsamic vinegar and let boil for a few more minutes. Turn off the heat.
Spread out baby spinach on a plate. Place the cheese on top and add the balsamico butter.
