Goat Cheese & Spinach Salad Bowl

Berries are in season and so is this delicious salad! For the next few weeks I'll be sharing plenty of recipes with fresh vegetables and keto-friendly meals for summer BBQs.

The truth is that I've been planning to share this recipe last summer but was too busy and didn't want to post recipes with berries in autumn when they are not in season :-) In this recipe I used my quick berry vinaigrette with a twist - I used strawberries instead of raspberries. For the topping I used toasted almond flakes - if you are allergic to nuts, try sunflower seeds or pumpkin seeds instead.

Step-by-step

1. First, prepare the cheese bowl. Preheat the oven to 400 °F/200 °C and line a baking tray with parchment paper cut in half (one half per cheese bowl). Grate the goat cheese on the baking sheet into in the shape of two rough circles (one circle for each serving).

   

2. Transfer into the oven and bake in the oven for about 10 minutes. Watch it carefully: The cheese crust should be golden in colour, not brown. If you bake it for too long, it will taste bitter. When done, remove from the oven and allow to cool for about a minute. To create the cheese bowl, set a small bowl upside-down, then carefully lift the parchment paper off the tray and flip the cheese over the bowl. Lightly press the edges, if needed, then let cool in that position for at least 5 minutes. You can leave the cheese on the bowl while you prepare the salad filling.

   

3. Prepare the berry vinaigrette. Wash the spinach and place in a salad spinner or simply pat dry using a paper towel. Place the spinach into the cheese bowls, toss with the berry vinaigrette, sprinkle with toasted almond flakes and top with strawberry slices. You can either get toasted almond flakes or simply dry-roast them on a non-stick pan for a minute or two, until fragrant.

   Enjoy! Also try my Roasted Strawberry & Goat Cheese Salad ;-)

   

Recipe

Goat Cheese & Spinach Salad Bowl

★★★★★4.7 (29 ratings)

Berries are in season and so is this delicious salad! For the next few weeks I'll be sharing plenty of recipes ...

Hands on

10m

Overall

20m

Servings

2

5.8 g

Net carbs

33.2 g

Protein

54.2 g

Fat

645

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• 1 ¹/₂ cup hard goat cheese, grated (180 g/ 6.3 oz)
• 4 cups spinach, fresh (120 g/ 4.2 oz)
• ¹/₂ cup flaked almonds, toasted (30 g/ 1.1 oz)
• 4 strawberries for garnish (40 g/ oz)
• 2 servings (4 tablespoons) Fat-burning Raspberry Vinaigrette but use strawberries instead, the effect on net carbs is the same

• Note

  When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

1. First, prepare the cheese bowl. Preheat the oven to 400 °F/200 °C and line a baking tray with parchment paper cut in half (one half per cheese bowl). Grate the goat cheese on the baking sheet into in the shape of two rough circles (one circle for each serving).

2. Transfer into the oven and bake in the oven for about 10 minutes. Watch it carefully: The cheese crust should be golden in colour, not brown. If you bake it for too long, it will taste bitter. When done, remove from the oven and allow to cool for about a minute. To create the cheese bowl, set a small bowl upside-down, then carefully lift the parchment paper off the tray and flip the cheese over the bowl. Lightly press the edges, if needed, then let cool in that position for at least 5 minutes. You can leave the cheese on the bowl while you prepare the salad filling.

3. Prepare the berry vinaigrette. Wash the spinach and place in a salad spinner or simply pat dry using a paper towel. Place the spinach into the cheese bowls, toss with the berry vinaigrette, sprinkle with toasted almond flakes and top with strawberry slices. You can either get toasted almond flakes or simply dry-roast them on a non-stick pan for a minute or two, until fragrant.

   Enjoy! Also try my Roasted Strawberry & Goat Cheese Salad ;-)

Nutrition per serving

Carbs 4%Protein 21%Fat 75% of calories

Net carbs

5.8 g

Total carbs

9.8 g

Fiber

4 g

Sugars

4.4 g

Protein

33.2 g

Fat

54.2 g

Saturated fat

28.5 g

Calories

645 kcal

Sodium

528 mg · 23% RDA

Magnesium

142 mg · 35.5% RDA

Potassium

541 mg · 27.1% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Goat cheese (hard)	2 g	27.5 g	32 g	407
Spinach, fresh	0.9 g	1.7 g	0.2 g	14
Almonds, nuts (flaked)	1.1 g	3.8 g	8.4 g	95
Strawberries, fresh	1.1 g	0.1 g	0.1 g	6
Fat-Burning Raspberry Vinaigrette (KetoDiet blog)	0.8 g	0.1 g	13.5 g	124
Total	5.8 g	33.2 g	54.2 g	645

• Gluten free
• Egg free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Low FODMAP
• Vegetarian