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Mixed Greens Salad with Raspberry, Pancetta & Goat Cheese Recipe

Mixed Greens Salad with Raspberry, Pancetta & Goat Cheese recipe


This is a yummy salad with fresh greens, sweet raspberries, crispy pancetta, and creamy goat cheese. It's all mixed with a tangy raspberry vinaigrette. It's a fancy salad that's easy to make!


1/3 cup walnuts, chopped
10 oz mixed salad greens
8 slices pancetta
4 oz goat cheese, crumbled
12 oz fresh raspberries
3 tablespoons raspberry vinegar
1/2 teaspoon Dijon mustard
1 tablespoon honey
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper


Place a skillet over medium heat and cook the pancetta until it's crispy, about 3-4 minutes per side. Then, let it cool on a paper towel.
Wash and dry the mixed salad greens. Wash the raspberries gently and set them aside to dry.
For the dressing, whisk together the raspberry vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly pour in the olive oil while whisking until the dressing is well combined.
Toast the walnuts in a dry skillet over medium heat for about 3 minutes, or until they're fragrant and slightly browned. Let them cool.
Crumble or chop the cooled pancetta into bite-sized pieces.
In a large salad bowl, combine the mixed greens, raspberries, pancetta, and goat cheese.
Drizzle the raspberry vinaigrette over the salad and toss gently to coat everything evenly.
Sprinkle the toasted walnuts on top of the salad and serve immediately.

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