Reinvent the quintessential French Salade de Chèvre Chaud by using baked sweet potato slices instead of bread, combining the warm, tangy goat cheese with the natural richness of sweet potatoes.
Last Pesach I found myself with a log of goats’ cheese, and a hankering for Salade Chèvre Chaud. It felt so near and yet so far – since sliced baguette was off the menu, I needed to get creative!
By substituting sweet potato slices, I gave a delicious, healthy, and bread-free twist to this French culinary classic. This revamped French salad is suitable for any dining occasion – even Passover! – and serves up a satisfying and healthy meal without the bread.
History of Salade Chèvre Chaud
Salade Chèvre Chaud is a stalwart of French cuisine, revered for its simplicity and elegance. Enjoyed in many different regions of France, this plate of dressed leaves and warm goat cheese embodies the essence of rustic French dining. You’ll find it on menus across the country.
The salad is a celebration of contrasting textures and temperatures, with its tangy, creamy goat cheese alluringly melted on crisp, toasted bread. This cheesy croute is served on a bed of fresh salad leaves that are dressed in a classic vinaigrette, sometimes enhanced with a touch of honey.
As a vegetarian visiting France some decades ago, I ate Salade Chèvre Chaud almost every day! Some were as basic as the description above. Others included fresh tomato, cucumber, peppers or olives, and came strewn with toasted walnuts or pine nuts. It seems there is no single way to interpret this French classic.
Sweet Potato – a tasty, nutritious bread substitute
When looking for a bread alternative for my Pesach salad, sweet potatoes proved an excellent choice. These tasty orange tubers bring both nutrition and flavour to the plate.
Sweet potatoes have an impressive nutritional profile. Packed with dietary fibre, vitamins, and minerals, these tasty root veg contribute to a balanced diet and are naturally gluten-free. They are particularly high in vitamin A, essential for immune function and vision health. They also offer substantial amounts of vitamin C and potassium.
The natural sweetness and robust texture of sweet potatoes complement the creamy, tangy flavour of goats cheese perfectly. This harmony of tastes and textures was extremely satisfying, and every tasty mouthful delivered both deliciousness and nutrition! Furthermore, the eye-catching orange of the sweet potatoes added a vibrant pop of colour to the salad, enhancing its visual appeal and making it a feast for all the senses.
Ingredients in sweet potato Salade Chèvre Chaud
To make this delicious salad, you will simply need the following ingredients:
- Sweet potatoes – choose medium-sized, firm sweet potatoes with smooth skins and no signs of bruising for the best results.
- Goats cheese – of course! You can use a goats cheese log with a smooth velvety rind, or a rindless soft, chalky goats cheese. Either will give delicious results.
- Salad leaves – I like to use a mixture of greens, such as baby spinach, little gem lettuce, rocket etc. You can also just grab a bag of prepared mixed leaves for ease and convenience!
- Extra virgin olive oil to make the vinaigrette dressing.
- Vinegar – I love a good balsamic in my dressing, but red wine vinegar also works well.
- Garlic – a tiny amount really adds flavour to the dressing.
- Salt and pepper – make everything delicious!
I also like to sprinkle some toasted pine nuts or coarsely chopped walnuts over my salad, but you can leave these off according to your preference.
You might also consider adding diced tomatoes and cucumber, peppers, olives and sliced spring onions to the leaves, for a more complex salad.
How to make Salade Chèvre Chaud with sweet potato
First, preheat your oven to a moderate-high temperature. Slice the sweet potatoes uniformly, aiming for a thickness of around 8-10mm (¼-½ inch) – this will support the creamy goats cheese without becoming soft or soggy. You should get around 8-10 slices from a potato. Brush the sweet potato slices lightly with olive oil, before roasting them to perfection.
Next, select a high-quality creamy goats cheese. The cheese should be soft enough to melt slightly when perched atop the warm sweet potato slices but firm enough to maintain its shape.
While the sweet potato slices are roasting, compose your salad by mixing fresh, crisp leaves with a zingy vinaigrette dressing. I like a simple blend of olive oil, vinegar, garlic, salt, and pepper, which really brings the greens to life. (If you’re planning to add other vegetables like tomatoes, cucumbers or olives, do it now!)
Once the sweet potato slices are roasted, add a slice or spoonful of the goats cheese to each one. Then pop them back in the oven briefly, or simply allow the heat of the sweet potatoes to soften and warm the cheese.
To serve, layer the roasted sweet potato slices with goats cheese on top of the dressed greens. For a final flourish, sprinkle on some toasted pine nuts to add an extra dimension of taste and texture.
I like to serve the salad on a wide, shallow platter to showcase the vibrant colours and textures of its components, and allow guests to help themselves, however you can also make individual plates for ease of serving.
When to serve sweet potato goats cheese salad
Salade Chèvre Chaud with sweet potato is a versatile and delicious dish. I think it makes a perfect Springtime or Summer lunch – just add a glass of crisp white wine for a special meal with friends!
You can also serve smaller portions of the dish as a cute, tasty starter or first course. The tangy goats cheese, earthy roasted sweet potatoes, and zingy dressing are a great way to whet your diners’ appetites for the main course. I recommend each portion has a handful of leaves and 2 slices of goats cheese-topped sweet potato if you’re serving as a starter course.
At dinnertime, or to make this delicious salad into part of a larger spread, consider serving the salad with a side dish of steamed or roasted asparagus, offering a crunchy, verdant contrast to the dish. Buttered new potatoes or crusty French bread (when it’s not Pesach!) also make wonderful accompaniments.
A delicious, gluten-free French-style salad
As a satisfying lunch or a light dinner, this gluten-free Salade Chèvre Chaud with sweet potato is a delightful addition to any culinary repertoire.
I hope you’ll enjoy this delicious, healthy, and bread-free twist on a French classic – on Pesach, or at any time of year!
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📖 Recipe
Salade Chèvre Chaud with Sweet Potato
Ingredients
- 1 medium sweet potato
- 2 tbsp olive oil
- 125 g goats cheese
- 150 g mixed salad leaves
- 2 tablespoon toasted pine nuts (see note 1)
For the vinaigrette dressing
- 2 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar (or red wine vinegar)
- ½ small clove garlic, crushed
- pinch salt
- pinch ground black pepper
Instructions
- Preheat the oven to 190℃. Line a baking sheet with parchment or a silicone liner.
- 1 medium sweet potato, 2 tbsp olive oilScrub the sweet potato and cut into 8-10mm (¼-½ inch) slices. Brush lightly on both sides with olive oil, then lay on the baking sheet and bake at 190℃ for around 30 minutes until cooked through and starting to brown slightly.
- 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, ½ small clove garlic, crushed, pinch salt, pinch ground black pepperMeanwhile prepare the salad. Make the vinaigrette by mixing together the extra virgin olive oil, balsamic vinegar, garlic and seasoning – I usually put them into a clean screw-top jar and shake vigorously.
- 150 g (5 2/7 oz) mixed salad leavesWash and spin the salad leaves if necessary, then place in a large bowl and pour the vinaigrette over. Toss well together, then arrange the dressed leaves on a serving platter. (See note 2)
- 125 g (4 ⅖ oz) goats cheeseOnce the sweet potato slices are cooked, remove from the oven. Divide the goats cheese between them – either adding a slice of cheese to each round of sweet potato, or spooning/spreading some cheese onto the slices. Pop the tray back into the oven for a minute or two to melt the cheese.
- 2 tbsp toasted pine nutsArrange the goats-cheese-topped sweet potato slices on top of the dressed salad leaves. Sprinkle over the toasted pine nuts and serve!
Notes
- To toast pine nuts, I place them in a dry frying pan over a medium heat. Keep stirring, shaking the pan etc, to keep the pine nuts moving – otherwise they can easily burn. Once the nuts have reached the desired level of toastiness immediately remove from the heat and tip into a cold bowl to stop the cooking/browning process. Toasted pine nuts keep for a few weeks so you can also make more than you need then store in an airtight container for future use.
- To make the salad more substantial, you can also add additional vegetables such as diced tomatoes and cucumber, olives and sliced spring onions to the salad leaves before dressing. Alternatively serve these on the side for diners to add to their individual portions.
Nutrition
More delicious substantial salad recipes
If you love a main course salad, how about:
- Quick noodle salad with summer vegetables
- Summer salad with grilled vegetables
- Black eyed peas with spinach, leeks and pomegranate
- Roasted vegetable and barley salad with tahini dressing
- Marinated mushroom salad
Salade Chèvre Chaud with Sweet Potato FAQs
Yes! Unlike a standard Salade Chèvre Chaud which uses bread as a base for the goats cheese, this version of the dish is completely gluten-free. This means it is suitable for celiacs and those with a gluten sensitivity.
The salad is also completely vegetarian. However it is not suitable for vegans because of the cheese.
Nut allergy sufferers should omit the pine nuts on the top of the salad.
For the best flavour and texture in your Salade Chèvre Chaud, opt for a creamy goats cheese that can be sliced or spread easily. Choose a cheese that has a rich and tangy taste, as this will beautifully complement the sweet aromatic flavour of the sweet potato. Cheeses that have a rind develop a lovely contrast in texture when heated, adding another dimension to the salad.
Yes, the sweet potato slices can be prepared in advance to make mealtime assembly more efficient. Simply roast them as directed, allow to cool, and then store them in an airtight container in the refrigerator. When you’re ready to assemble the salad, you can reheat the slices in the oven before topping with cheese and continuing with the recipe.
This salad is best eaten within a few hours of being made. Once the leaves are dressed, they will begin to wilt, so even by the following day they will not be as crisp and appetising. Equally the cheese-topped sweet potato is best eaten warm from the oven, rather than cold.
That said, all elements of this salad will safely keep in an airtight box in the fridge for up to 24 hours.
justine
Was a hit with dinner this weekend, even with the kids.
Helen
So happy that your kids enjoyed this salad Justine! 🙂
Sharon Chen
I added a bit of herbs to the goat cheese for more flavor and I thoroughly enjoyed the salad! Thank you so much!
Helen
That sounds delicious Sharon! Glad to hear you enjoyed this.
suja md
Outstanding recipe thanks so much! tasted so much good!
Helen
Thanks Suja – so happy to hear that you enjoyed it.
Donalyn
I love this take on a favorite salad! Watching my carbs, so this version is exactly what I needed – thank you!
Helen
That’s great to hear Donalyn! Glad this salad hit the spot for you.
Paula
This was my first time trying sweet potatoes in a salad, since usually I serve them with bread. The French are on to something, this was so good!
Helen
So glad you enjoyed it Paula!