Goats Cheese and Bresaola Salad
Indulge in the cosy flavours of winter with our delightful Winter Salad featuring creamy Goat's Cheese and savoury Bresaola. This elegant dish combines the rich, earthy notes of goat's cheese with the bold, salty essence of thinly sliced Bresaola. Tossed together with a medley of crisp winter greens, roasted nuts, and zesty olive oil, this salad is the perfect blend of warmth and freshness to brighten up any chilly day. Enjoy a taste of the season with this simple and satisfying salad that's as comforting as it is delicious.
Ingredients
- 100g salad leaves (Apollo Lettuce, Lamb's Lettuce, Red Chard)
- 70g beetroot, grated
- 100g goats cheese pearls
- 50g bresaola, shredded
- 1 cup sweet potato, diced
- 2 tbsp pumpkin seeds
- 2 tsp extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 200C, and lightly grease a baking tray
- In a pot, cover the sweet potato with cold water and then bring to boil over high heat. Boil for 5 minutes, or until soft.
- Drain the sweet potato, and then spread over the prepared baking tray. Spritz lightly with olive oil, and season with salt.
- Bake sweet potato for 15-20 minutes, or until starting to colour.
- In a large salad bowl, toss together all ingredients an
until well combined. Season with salt and pepper to taste. - Divide between bowls and serve straight away.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 307Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 459mgCarbohydrates: 29gNet Carbohydrates: 0gFiber: 6gSugar: 10gSugar Alcohols: 0gProtein: 13g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Want to know when I share a new recipe? Subscribe today!
Goats Cheese and Bresaola Salad
A Winter Salad That Actually Works
“Salad” and “winter” weren’t exactly best mates, but this Goats Cheese and Bresaola Salad really flipped that idea on its head. The colours alone felt like a winter celebration – golden sweet potato, ruby red chard, vibrant lamb’s leaf. It was one of those salads that wasn’t pretending to be a summer dish dressed in wooly jumpers. It was wholeheartedly winter, and I absolutely loved it for that.
When I first pulled this salad together, I was in one of those moods where everything felt a bit “too much” – you know the ones. But somehow, it worked – the saltiness of the bresaola balanced the sweetness of the roasted sweet potato, and the pumpkin seeds brought a welcome crunch, especially against the creamy softness of the goats cheese. Each flavour layered beautifully, and instead of clashing, they all seemed to be cheering each other on. It might have looked like a long list of ingredients, but honestly, everything earned its place.
Winter salads didn’t get much love – they were either sad side dishes or soggy afterthoughts. But not this one – this was a proper meal. Cosy, vibrant, filling, and a little bit fancy without really trying, exactly what I wanted when I was curled up indoors, fork in one hand, wine glass in the other.
The Story Behind the Salad
This Goats Cheese and Bresaola Salad had roots in a rainy day memory. I was out shopping with a friend, and we were both drenched, cold, and frankly over it so we ducked into a nearby bar – one of those nice ones with mismatched chairs and a surprisingly good wine list. We ordered lunch, and I got a rare beef salad with goats cheese and sweet potato. It was simple but delicious, and the moment it hit my fork I knew I’d be recreating it at home.
Fast forward to a dinner party at mine, or at least the aftermath! The following day, I was staring at the leftover bresaola from the charcuterie board, and the memory of that salad bubbled up. Why not try it with bresaola instead of steak? It was cured, spiced, and honestly one of my favourite things to eat. I gave it a go, and it absolutely worked – in fact, it didn’t just work – it sang.
Of course, if steak is more your thing, you can absolutely go that route. But there was something about the cured richness of the bresaola that just nestled in perfectly with the creamy goats cheese and earthy sweet potato. It brought that little bit of extra oomph without overpowering the other ingredients.
A Little Bit Extra, In the Best Way
This was one of those recipes that felt a little indulgent in the making. Not in a complicated way, but in that way where you keep adding to it and suddenly it becomes a whole thing. I started with a simple idea and then kept thinking, oh, that would be nice, and that would be even better. Before I knew it, I had this glorious, over-the-top winter salad that somehow still worked beautifully.
It reminded me of those times you throw on a scarf, then a hat, then a coat with a big collar, and you catch yourself in the mirror expecting to look ridiculous but actually think, oh. That works. That was this salad. I kept layering it up, expecting it to tip into chaos, but every addition made it better. It felt complete. Rich but not overwhelming. Comforting, not cluttered.
And really, that’s the joy of cooking at home, isn’t it? You get to play. You get to lean into the moment and let your whims guide you. Sometimes you end up with a mess. And sometimes, like this time, you end up with something that feels just right – even if it does look like you’ve gone a bit overboard.
Ingredients Breakdown
For this salad, I chose Apollo lettuce, lamb’s lettuce, and red chard because they each bring their own personality to the plate. Apollo has that crisp, refreshing bite I love in a base, while lamb’s lettuce is softer, more delicate. Red chard adds a slightly earthy edge and the most beautiful pop of colour – because let’s be honest, we eat with our eyes first, especially when it comes to salad.
The beetroot is in there for depth – it’s earthy, grounding, and just a bit messy in the best possible way. I love how it bleeds into the other ingredients slightly, tinting everything pink and giving it that rustic, thrown-together charm. The goats cheese pearls are a no-brainer. Soft, tangy, and creamy, they bring a bit of richness and indulgence to the mix, which is exactly what I want when the weather is miserable.
Bresaola earns its spot with ease. It’s light but punchy, salty and spiced, and adds that satisfying savoury note that pulls everything together. The sweet potato is in there for balance – slightly caramelised, naturally sweet, and hearty enough to make the salad feel like a proper meal. Pumpkin seeds are one of my go-to finishing touches; they bring crunch, a bit of nuttiness, and a nice little contrast to the creaminess of the cheese. A drizzle of olive oil, a crack of pepper, and a sprinkle of salt round it all off without stealing the spotlight.
OMG!!! I LOOOOOOVE bresaola. Trying this tomorrow LOL