Crispy Goat Cheese Salad Airfryer
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crunchy goat cheese rounds fried in an air fryer paired with a bright kale salad. Uses rice flour and almond flour breading for an unexpected nutty twist. Candied pecans swapped for toasted walnuts that bring deeper aroma. Balsamic glaze replaces white balsamic vinegar, lending rich complexity. Honey remains but a pinch of Dijon sneaks in to sharpen the dressing. Cook times shifted slightly to catch perfect golden color on cheese. A salad with texture, oil balanced with acidity. Goat cheese melting yet holding shape, pale crust turning bronze. Fresh chives finish with punch. Easy tweaks for crunch retention, oil alternatives, and seasoning adjustments included.
Prep:
10 min
Cook:
11 min
Total:
21 min
Servings:
4 servings
#air fryer
#goat cheese
#salad
#kale
#snack
#French-inspired
#walnuts
#almond flour
Crunch in air fryer changed game for me. Tried flour-panko, soggy mess. Switched to rice and almond flour—more flavor, better crisp. Goat cheese rounds risky: too thin? Melted goo everywhere. Thick slices work better but bread twice for cling. Walnut swap for pecans—deeper roast aroma. Balsamic glaze for tongue twist, Dijon mustard sneaks in tang to balance honey sweetness. Kale needs dressing right before, or it turns limp fast. Try tossing folds of kale, taste, tweak salt or honey. Air fryer timer? Guidelines only. Watch color — bronze edges signal done. Cheese jiggle means melty core, crispy outside. Done. Salad with crunch, herbs punch in last minute. The kind of salad you can’t stop grabbing forks from.
Ingredients
Crispy Goat Cheese
- 45 ml (3 tbsp) rice flour
- 2 eggs
- 50 g (1/2 cup) almond flour
- 1 log aged goat cheese about 110 g, sliced into 8 thick rounds
- 15 ml (1 tbsp) avocado oil
- 30 g (1/4 cup) walnuts roughly chopped
Salad
- 30 ml (2 tbsp) avocado oil
- 15 ml (1 tbsp) balsamic glaze
- 5 ml (1 tsp) honey plus extra
- 2.5 ml (1/2 tsp) Dijon mustard
- 120 g (3 cups) Tuscan kale leaves torn
- 15 ml (1 tbsp) fresh chives, finely chopped
About the ingredients
Rice flour if not found, cornstarch or regular flour works but crisp less. Almond flour gives nutty warmth, can swap for panko but it’s less flavorful, crisp thinner. Goat cheese: aged log firm to slice; fresh goat cheese too soft for frying, will melt through. Oil: avocado oil for high smoke point and neutral flavor; olive oil okay but watch smoke. Walnuts toasted dry pan to awaken aroma. Salad: kale variety matters—Tuscan or curly. Dressing thick, dilute with a teaspoon water if too sharp. Honey controls bitterness—don’t skip but start small. Dijon mustard optional but adds balance. Balsamic glaze syrupy sweetness replaced for experiment—you lose that concentrated tang. Balance sickly sweet or too acidic dressing by adjusting honey or vinegar ratios during toss.
Method
Crispy Goat Cheese
- 1. Cut parchment paper just to line air fryer basket bottom. Avoid cluttering sides, slows hot air circulation. Preheat to 185°C (365°F).
- 2. Flour seasoned lightly with salt and white pepper. Beat eggs in shallow bowl. Almond flour spread on plate, pressing to coat.
- 3. Coat goat cheese rounds first in rice flour, shake off excess—too much flour clogs crispness. Dip into eggs, light drip then almond flour pressed firmly. Repeat egg then almond flour for thicker crust to prevent oozing mess.
- 4. Brush avocado oil on both sides of cheese rounds. Oil brushed, not sprayed—helps breading brown evenly without greasy texture.
- 5. Lay rounds spaced in basket. Cook 5 minutes, then flip gently with silicone spatula. Scatter walnuts around cheese. Cook another 6 minutes until crust golden brown with dark spots; cheese should jiggle slightly but keep shape.
- 6. Remove cheese and nuts. Let walnuts cool a few minutes, then crush coarsely with knife blade on board.
Salad
- 7. Whisk avocado oil, balsamic glaze, honey and Dijon mustard in bowl. Season well with salt and pepper. Dressing thickens slightly; Dijon adds punch and helps emulsify.
- 8. Toss kale and chives in dressing just before plating to keep leaves vibrant. Taste, adjust seasoning or add more honey if kale bitterness too strong.
- 9. Portion kale salad on plates, top with crispy goat cheese rounds, sprinkle crushed walnuts. Finish with drizzle of honey over everything for contrast.
- 10. Serve immediately. Cheese crust crisp but cheese creamy inside. Walnut aroma fresh, added texture to kale bite.
Cooking tips
Lining air fryer basket with parchment keeps cheese from sticking but use minimal coverage. Avoid smothering—air needs to circulate crisp. Double breading: rice flour binds wet egg and almond flour sticks better. Press almond flour hard or crust flakes off early; experiment with thickness for breading retention. Oil brushed ensures even crust and prevents air fryer dryness. Flip gently at halfway mark to brown both sides. Timing: cheese crust should be bronzed, not pale; cheese jiggle tells it’s melty inside but not runny. Nuts scatter after flipping to toast but not burn cheese. Leave nuts to cool off then crush—keeps texture contrast. Dressing: whisk vigorously to emulsify oil and honey evenly. Toss kale last minute to avoid sogginess, taste for balance. Serve immediately for best textural contrast. Leftovers lose crispness fast; reheat air fryer 2-3 mins if necessary but expect softened crust.
Chef's notes
- 💡 Line air fryer basket bottom only with parchment paper. Avoid covering sides full because hot air stalls. Cut small piece. Minimal coverage is key. Keep air flow strong to get crisp crust. Use silicone spatula to flip gently halfway for even bronze crust on goat cheese rounds. Timing matters—five minutes first side, six after flip. Watch color closely—bronze edges, not pale or burnt. Cheese jiggles slightly when done. If crust flakes off, press almond flour firmer on second breading. Rice flour bonds egg and almond flour. Double breading prevents melting off but don’t go thick or crunch crumbles.
- 💡 Press almond flour firmly; crumb loss early sign of light coating. Repeat egg dip then almond flour for thicker crust if cheese oozes prematurely. Almond flour darker than panko in flavor, adds nuttiness. Panko optional but yields thinner, less robust crust. Use avocado oil brushed on cheese, not sprayed or poured; brushed oil browns crust evenly, avoids greasy mush. Olive oil smoke point lower; avocado preferred. Watch oil amount; too much weighs down crust; too little dries cheese outside in air fryer heat. Walnuts scatter around after flipping cheese to toast gently during second cook phase. Nuts repair crunch contrast after cooling and coarse crushing with knife.
- 💡 Salad dressing works best whisked vigorously to emulsify oil, honey, and Dijon mustard. Dijon optional but brings sharp punch cutting honey’s sweetness. Honey adds necessary slight sweetness, don’t omit but add gradually—balances kale’s natural bitterness. Toss kale leaves and chives only last minute before plating to keep leaves firm, green, and vibrantly textured. Premixing kale early leads to limp soggy leaves from dressing saturation. Dressing thickness helps cling to curly kale textures; thin dressing drains off too fast. Balsamic glaze syrup replaces vinegar acid with sweeter, syrupy tang for richness without harsh punch. Adjust honey or add splash water if dressing too thick or sharp.
- 💡 If rice flour unavailable, cornstarch or regular flour can substitute for first breading step but expect less crisp. Almond flour key for nuttiness and dense coating. Swap for panko; crisp thinner but less flavorful. Goat cheese aged log preferred; fresh goat cheese too soft melts into fryer basket. Use firm cheese slices about 8 thick rounds from ~110 gram log. Air fryer temperature must hit 185°C (365°F) fast for consistent crust browning and cheese melting balance. Avoid overcrowding basket to maintain crisp; space rounds well. Walnuts toasted dry pan awaken aroma before scattering. After air frying, let walnuts cool fully then crush to preserve crunch contrast with salad and cheese instead of soggy bits.
- 💡 Oil brushed helps retention of crust moisture and even browning. Spraying oil here leads to patchy browning and soggy spots. Timing is guide only; watch visually for bronze edges and cheese jiggle—not runny but tender inside. After flipping cheese, scatter walnuts immediately to toast but remove nuts with cheese after 6 total cooking minutes. Let walnuts cool before crushing for better crunch texture. Dressing should thicken slightly from honey emulsified with oil and Dijon; whisk vigorously to avoid separation. Toss kale and herbs close to plating to keep texture contrast—wilted kale kills crunch effect. Leftovers lose crispness fast; reheat air fryer 2-3 minutes on medium heat to revive crisp but don’t expect fresh out air fryer texture.
Common questions
Can I swap almond flour?
Yes, panko works but less flavor and crisp. Regular flour or cornstarch as rice flour substitute in breading part possible but crisp drops. Almond flour gives nutty warmth and helps crust cling. Double breading essential for thick crust, holds cheese shape. Skip double breading, cheese melts and oozes in basket easily.
What if my cheese melts too much?
Slice thicker cheese rounds. Bread twice—first rice flour to bind, then egg and almond flour pressed firmly. Avoid thin slices. Temperature steady at 185°C needed. Flip gently halfway to keep crust intact. Too hot, too thin - cheese leaks. Adjust cook time if crust browns too fast.
Kale gets soggy after dressing?
Toss kale last minute before serving to maintain crunch and color. Dressing thick with honey and Dijon; too thin dressing seeps into kale fast, wilts leaves. Taste and tweak honey for bitterness balance. Use curly or Tuscan kale for sturdiness. Adjust timing on tossing to avoid limp salad.
How to store leftovers?
Cheese loses crisp fast. Refrigerate in airtight container, best to keep walnuts separate to avoid sogginess. Reheat cheese 2-3 minutes at 180°C in air fryer to regain some crisp but expect softer crust than fresh. Salad best eaten fresh. Dressing might separate if stored; whisk again before use. Walnuts store cool, dry; crush just before serving for max crunch.
