Cooking with Ketanga: Walnut-Crusted Goat Cheese and Apple Salad

One week of Healthy Apple Recipes from some of Ketanga's favorite coaches: Day 3

You know when you order a fancy salad with herbed or crusted goat cheese, and it looks so beautiful and professionally-plated? Well, it's actually really simple to do (and a great party prepping trick!).

​This salad from Rebecca Weible, owner of YoYoga! in NYC, is light, delicious, and makes for a perfect lunch or side.

Join Rebecca on her upcoming Winter Escape Yoga Retreat with Ketanga in Costa Rica this January!

Ingredients:

• Romaine Lettuce
• Baby Spinach
• Apple (any kind you like!), cored and chopped
• Day old bread 
• Goat Cheese
• Crushed Walnuts
• Balsamic vinegar
• Salt & Pepper (to taste)
• Olive oil

Homemade Croutons:

1. Preheat Oven to 400 degrees Fahrenheit.
2. Cut slightly stale bread into cubes, toss with olive oil, S&P.
3. Spread onto cookie sheet and bake for about 15 minutes.

**hint** 
Make extra and store in an air tight container to use in salads all week! You can use parmesan, basil, red pepper flakes or oregano to spice up the croutons as well!

Walnut crusted Goat cheese:

1. Slice goat cheese into discs.
2. Spread crushed walnuts onto a plate (the smaller, more crushed the walnuts the better) and roll discs around until coated.

Salad:

1. 50/50 mix of baby spinach and romaine, add apples, croutons and walnut-crusted goat cheese.
2. Use balsamic vinegar as dressing and enjoy!

---

About Rebecca Weible

Advertising exec-turned-yoga instructor, Rebecca found her true passion outside the office. After leaving corporate America and opening YoYoga! in NYC, Rebecca couldn't be happier. Her teaching style focuses heavily on alignment and even breathing without losing the element of fun and humor (which will make her upcoming yoga retreat to Costa Rica a lot of fun)! Get more information about the retreat and Rebecca's studio here.

---