I started Eat with Erika to inspire others to start viewing food as fuel and the basis of health.
Join me in making my favorite recipes!
Whether you're gluten-free, dairy-free, vegan, vegetarian, low-carb, or just eat anything and everything, there's something delicious for you!
There are certain restaurant salads that I will never get sick of, and the Seasonal Goat Cheese Salad from Mendocino Farms is at the very top of that list. It is hands down my go to order every single time. Sweet, savory, crunchy, creamy, and even a little spicy… it just works.
Over the years, this salad has gone through a few different versions. If you have been ordering it for a long time, you might remember the older Drake Goat Cheese and Beet version. That one had my heart for a while. The more recent seasonal versions lean into apples, mixed greens, and that signature sweet and tangy balance, but still keep some of the OG elements that I love.
Instead of trying to recreate one exact version, I decided to make a homemade salad that pulls pieces from both and tweaks them slightly to make it my own. So no, this is not an exact replica. But it has all the things I love most about the Mendocino salad, made at home.
This is one of those salads that feels a little fancy, but is still very easy to throw together and perfect for lunch, dinner, or even entertaining.

Serves 4-8
Ingredients:
For the Dressing:
Directions:
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