The holiday meals seem to come one after another as Thanksgiving approaches. There are get-togethers like Friendsgiving, Hannukah, Christmas and Kwanza that may require a dish or many to prepare. I like this salad, because it can be a one-step solution to many different events. It’s very pretty to present on a large platter for a lunch or dinner buffet. It is also easy to plate and serve individually. Here is a salad that celebrates the holiday season.

This colorful, crunchy, creamy salad satisfies all the flavor and texture components. The goat cheese is sprayed with olive oil and covered in Japanese-style crisp breadcrumbs called panko. Just before serving it is baked and placed on top of the fruit-laced baby greens.

The vinaigrette offers a slightly creamy herbal punch of acid to counteract the sweetness of the dates and apples, and it can be prepared up to a week ahead, covered and refrigerated. Bring to room temperature and whisk before using.

The salad can be prepared up to two hours ahead, covered and refrigerated. Bake the cheese just before serving. If you want to make it an entree salad, feel free to add small cubes of roasted chicken. You can also use spinach, arugula or baby gems instead of the baby greens if you prefer.

Holiday Salad with Apples, Dates, Pomegranates and Warm Goat Cheese

Serves 8

1 (8 ounce) log goat cheese, cut into 8 equal size discs

Olive oil spray

1 cup panko crumbs

For the vinaigrette:

1 medium shallot, finely chopped

1 garlic clove, minced

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

1 teaspoon grainy mustard

1/4 cup pomegranate vinegar or red wine

3/4 cup olive oil

1 tablespoon cream or plain yogurt

Salt and freshly ground black pepper

For the salad:

1/2 pound mixed baby greens

8 Medjool dates, pitted and chopped

1 pink Lady apple, peeled, cored and diced

1/2 cup pomegranate seeds

1. Slice the goat cheese into 8 equal portions. Place on broiler pan and spray each piece with olive oil spray. Roll the discs in panko crumbs so that they adhere to the cheese and place back on the pan. Refrigerate for 1/2 hour.

2. Make the vinaigrette: Combine the shallot, garlic, parsley, chives, grainy mustard and vinegar in a medium bowl and whisk until well blended. (Or place in a food processor fitted with the metal blade and process until well blended). Slowly pour the olive oil into the bowl, whisking continuously (or processing) until blended. Add cream or yogurt, salt and pepper and taste and adjust the seasonings.

3. Preheat the oven to 400 F. Combine the greens, dates, apple and pomegranate seeds in a large salad bowl.

4. Bake the cheese for about 5 to 7 minutes, or until the crumbs are nicely browned and the cheese is warmed through.

5. To serve, pour enough dressing over the salad to moisten and mix to combine. Place on serving plates and place a goat cheese disc on top. Drizzle with more vinaigrette if desired and serve.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.