Pumpkin Seed Crusted Goat Cheese
Green Salad with Pepitas and Walnuts
Pumpkin Seed Oil Balsamic Vinaigrette
Roasted/salted pepitas (pumpkin seeds) are ground in a food processor then mixed with panko breadcrumbs.
A peppered goat cheese medallion is dipped in egg then coated with the pumpkin seed breadcrumb mixture.
The medallion is fried in peanut oil until golden, then transferred to a paper towel while the salad is composed. Sprinkle the hot medallion with a little sea salt.
Combine equal amounts of pumpkin seed oil and walnut oil with balsamic vinegar, Dijon mustard and salt & pepper for the dressing. Toss with mixed greens, roasted pepitas, walnuts, then serve with roasted beets.
Another tasty salad using this walnut oil can be found here. This pumpkin seed oil is from the Styrian region of Austria. I seem to be on an Austrian kick lately, first with my new favorite wine, Grüner Veltliner and now this oil. And if you visit Merisi’s blog, I’m sure you will fall in love with Austria too.
I am submitting this dish to Lore of Culinarty blog for her Original Recipes ongoing event. I’ve made Chèvre Chaud many times but never used pumpkin seed as a coating. Very happy with the result.
Have you tried pumpkin seed oil? I just recently found it at the market and would be interested to hear how you are using it. A terrific product for Fall, I’m excited to experiment. La Tourangelle’s website has a recipe using pumpkin seed oil with salmon sashimi. Hmmm…
24 thoughts on “Pumpkin Seed Crusted Goat Cheese, Fall Salad”
What a beautiful creation. I’ve never thought about grinding up pepitas before. Why didn’t I think of that?
I’ve also never spied Pumpkinseed oil though I keep hearing about it. I’ll have to be on the hunt for it.
Lori can you hear my taste buds? They somehow got hands and are now clapping. I really love the way you created the entire menu around pepitas and what a great idea to use them for coating!! Et avec du fromage aussi..olala 😀
Thank you for sharing you creation with Original Recipes!
Very Austrian. I have spent much time there during this season. Beautiful!
This is a FABULOUS idea and I am definitely going to try it with our pumpkin innards once we carve them.
Oh My! Girl! You can cook! This salad is awesome, Lori Lynn! 🙂
Wow, that is original indeed! I’ve never cooked with pepitas. Do people eat the seed coats as well? Did you grind them? It looks really delicious!
That’s lovely. I usually coat my goat cheese in ground almonds as I can’t do flour. The ground pepitas would be such a great addition!
With each ingredient you mentioned, I got more and more excited! I have a thing with pumpkin seeds, they’re my go to snack, seriously! (ask my hubby) How did you ever think of grinding them down? You’re brilliant!!! I’ll be on the hunt for that pumpkin seed oil for sure!
Haven’t tried pumpkin seed oil, but you make it look so irresistible, Lori Lynn! I love these elegant little salad dishes.
OH YUM! I love goat cheese.
I think I’ve seen the walnut oil before, but I don’t think I’ve seen the pumpkin seed…I bet it’s amazing.
Whenever I see your food, I think can I have that for dinner tonight. I love this idea. I can’t wait to make it for a dinner party. Pumpkin and goat cheese. + BEETS = FABULOUSLY DELICIOUS
A fantastic 1st course for the Thanksgiving chi-chi dinner, noted for a future dinner.
I really like goat cheese. I bet the crust makes it even better!
What a nice use for pumpkin seeds. I’ve had a lot of extra lately :).
You posted a lot of firsts for me Lori Lynn! I have never had pepitas nor have I seen pumpkin seed oil on the grocers shelfs! I have used a pumpkin exfoliating mask!! 🙂
And your pumpkin seed crusted goat cheese.. wow! I’m glad it turned out wonderful, it looks and sounds delectable! I think I would have had a hard time sharing those medallions though! 🙂
This is an impressive and creative dish. I bet the crust on the goat cheese is delicious!
I’m with the majority on this one – this is a great dish…very creative and innovative…really!
Ohhh la la! Pepitas and goat cheese are on hand! I might just be doing this for dinner. Was trying to think of what to have. I tried coating goat cheese once but it didn’t turn out that pretty. I will work on it again with your method.
I’m imagining how beautiful the cheese must be in the eating. I’d like to be able to find some of the oils. Beautiful dish.
What a great salad. The sweet beat would go well with the tangy goats cheese.
This would make a beautiful appetizer :)! I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email firstname.lastname@example.org if you’re interested.
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What a pretty pumpkin picture! Love the salad.
Looks fabulous! The perfect fall appetizer. I wonder if you could make a similar topping for brie. I love making baked brie!
It was certainly interesting for me to read this post. Thanx for it. I like such topics and anything connected to this matter. I definitely want to read more on that blog soon.