What are the main ingredients in Goat’s Cheese & Walnut Beef Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Goat’s Cheese & Walnut Beef Salad?

Calories: 581, Carbs: 49 grams, Fat: grams, Protein: 48.8 grams, Sugar: 15.1 grams, Salt: 299 grams

How do I prepare Goat’s Cheese & Walnut Beef Salad?

BRILLIANT DINNER: Make a bed of the shredded leaves. Top with the cucumber ribbons, the roasted veg and the beef strips along with the remaining pan juices. Drizzle over the mustard dressing, and scatter over the toasted nuts and the crumbled goat’s cheese. Garnish with the crispy sage. Enjoy, Chef! BUTTER & SAGE BEEF: When the roast has 3-5 minutes left, place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the rinsed sage. Remove from the pan, reserving any pan juices and the crispy sage leaves. Season. DRESSING: In a small bowl, combine the vinegar, the mustard, a drizzle of olive oil and seasoning. Set aside. TOASTY NUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BUTTERNUT: Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes.

What should be prepared from my kitchen to make Goat’s Cheese & Walnut Beef Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Goat’s Cheese & Walnut Beef Salad

Name: Goat’s Cheese & Walnut Beef Salad
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter; Paper Towel

Tangy, sweet, and soft, goat’s cheese makes a welcome appearance in this dish as crumbles of creaminess scattered over dijon mustard beef strips, toasted walnuts, ribbons of cucumber and a mouthwatering medley of golden butternut half-moons & silky onion wedges. Garnished with crispy sage.

Goat’s Cheese & Walnut Beef Salad

with roasted butternut & onion wedges

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple Cider Vinegar
Beef
Butternut
Chevin Goats Cheese
Cucumber
Dijon Mustard
Free-Range Beef Strips
Fresh Sage
Green Leaves
Onion
Onions
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Photo of Goat’s Cheese & Walnut Beef Salad

Serves 1

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes.
TOASTY NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a small bowl, combine the vinegar, the mustard, a drizzle of olive oil and seasoning. Set aside.
BUTTER & SAGE BEEF
When the roast has 3-5 minutes left, place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the rinsed sage. Remove from the pan, reserving any pan juices and the crispy sage leaves. Season.
BRILLIANT DINNER
Make a bed of the shredded leaves. Top with the cucumber ribbons, the roasted veg and the beef strips along with the remaining pan juices. Drizzle over the mustard dressing, and scatter over the toasted nuts and the crumbled goat’s cheese. Garnish with the crispy sage. Enjoy, Chef!

Butternut - 250g
Onion - 1
Walnuts - 10g
Apple Cider Vinegar - 5ml
Dijon Mustard - 5ml
Free-range Beef Strips - 150g
Fresh Sage - 3g
Green Leaves - 20g
Cucumber - 100g
Chevin Goat's Cheese - 25g

Download the Recipe

Serves 2

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes.
TOASTY NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a small bowl, combine the vinegar, the mustard, a drizzle of olive oil and seasoning. Set aside.
BUTTER & SAGE BEEF
When the roast has 3-5 minutes left, place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the rinsed sage. Remove from the pan, reserving any pan juices and the crispy sage leaves. Season.
BRILLIANT DINNER
Make a bed of the shredded leaves. Top with the cucumber ribbons, the roasted veg and the beef strips along with the remaining pan juices. Drizzle over the mustard dressing, and scatter over the toasted nuts and the crumbled goat’s cheese. Garnish with the crispy sage. Enjoy, Chef!

Butternut - 500g
Onion - 1
Walnuts - 20g
Apple Cider Vinegar - 10ml
Dijon Mustard - 10ml
Free-range Beef Strips - 300g
Fresh Sage - 5g
Green Leaves - 40g
Cucumber - 200g
Chevin Goat's Cheese - 50g

Download the Recipe

Serves 3

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and starting to crisp, 35-40 minutes.
TOASTY NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a small bowl, combine the vinegar, the mustard, a drizzle of olive oil and seasoning. Set aside.
BUTTER & SAGE BEEF
When the roast has 3-5 minutes left, place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the rinsed sage. Remove from the pan, reserving any pan juices and the crispy sage leaves. Season.
BRILLIANT DINNER
Make a bed of the shredded leaves. Top with the cucumber ribbons, the roasted veg and the beef strips along with the remaining pan juices. Drizzle over the mustard dressing, and scatter over the toasted nuts and the crumbled goat’s cheese. Garnish with the crispy sage. Enjoy, Chef!

Butternut - 750g
Onions - 2
Walnuts - 30g
Apple Cider Vinegar - 15ml
Dijon Mustard - 15ml
Free-range Beef Strips - 450g
Fresh Sage - 8g
Green Leaves - 60g
Cucumber - 300g
Chevin Goat's Cheese - 75g

Download the Recipe

Serves 4

BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and starting to crisp, 35-40 minutes.
TOASTY NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a small bowl, combine the vinegar, the mustard, a drizzle of olive oil and seasoning. Set aside.
BUTTER & SAGE BEEF
When the roast has 3-5 minutes left, place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the rinsed sage. Remove from the pan, reserving any pan juices and the crispy sage leaves. Season.
BRILLIANT DINNER
Make a bed of the shredded leaves. Top with the cucumber ribbons, the roasted veg and the beef strips along with the remaining pan juices. Drizzle over the mustard dressing, and scatter over the toasted nuts and the crumbled goat’s cheese. Garnish with the crispy sage. Enjoy, Chef!