Name: Green Bean Salad with Goat Cheese and Nuts Recipe
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Cuisine: American
Ingredients: 1 pound green beans, trimmed; ½ head radicchio, sliced into strips; Scant ¼ cup thinly sliced red onion; 2 ounces goat cheese; 2 tablespoons chopped walnuts; 2 tablespoons sliced almonds; ¼ cup fresh tarragon; Flaky sea salt, to taste; Honey mustard dressing, for drizzling (amount as desired)

If you’re looking for a fresh, flavorful side dish that’s as visually stunning as it is delicious, you’re going to adore my Green Bean Salad with Goat Cheese and Nuts Recipe. This salad is one of those recipes that I love because it combines crisp green beans, tangy goat cheese, and crunchy nuts into a harmony of textures and flavors that totally wows every time. Whether you’re bringing it to a potluck or just want to jazz up a family meal, this salad brings both elegance and ease to the table.

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Why You’ll Love This Recipe

Bright, fresh flavors: The green beans and radicchio bring a crunchy, vibrant base to the salad.
Creamy, tangy goat cheese: It adds a luscious note that balances the crisp veggies beautifully.
Nutty crunch: Walnuts and almonds give delightful texture and flavor contrasts.
Easy to prep ahead: Blanch the green beans and make the dressing a day early for stress-free entertaining.

A white oval plate holds a fresh salad made of bright green beans and yellow beans as the first layer, mixed with deep purple-red radicchio pieces scattered on top. Soft white cheese chunks are spread evenly across the salad, with thinly sliced almonds and small walnut pieces sprinkled around for crunch. The salad rests on a white marbled surface with a silver fork and spoon placed on the plated side. Surrounding the plate are small white bowls containing more almonds and walnuts, a bottle of light yellow dressing, and a small bowl of green herbs. A folded blue cloth napkin is nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing fresh, high-quality ingredients is key here because they each bring something special to your salad. The green beans should snap when you bite them, the goat cheese creamy and tangy, and the nuts toasted for that perfect crunch.

Green beans: Fresh and firm green beans work best to keep a nice snap after blanching.
Radicchio: Adds a beautiful purple hue and subtle bitterness that balances the creamy cheese.
Red onion: Thinly sliced for a mild, slightly sweet crunch without overpowering the salad.
Honey Mustard Dressing: I love using a honey mustard dressing to add a little sweet tang that ties everything together.
Goat cheese: Use a soft, fresh goat cheese for dollops of tangy creaminess.
Walnuts: Chopped walnuts add that earthy crunch I always crave.
Almonds: Sliced almonds provide a nice contrast in shape and texture to walnuts.
Tarragon: This herb’s subtle anise flavor is just perfect to elevate the whole salad.
Flaky sea salt: For that final sprinkle of flavor and tasteful crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this Green Bean Salad with Goat Cheese and Nuts Recipe pretty classic, but it’s incredibly versatile. Feel free to swap herbs or nuts to match what’s fresh or what you love. Customizing it makes it feel even more personal and delicious.

Herb swap: I’ve tried parsley or basil instead of tarragon—it’s a fresh twist that works wonderfully depending on the season.
Nut options: Pecans or pistachios can add a totally different kind of nutty vibe if walnuts or almonds aren’t your thing.
Dressing alternatives: Lemon vinaigrette or balsamic glaze can be nice swaps if you want to tone down the honey mustard flavor.
Goat cheese substitute: For a dairy-free version, creamy avocado chunks can mimic that creamy texture.

How to Make Green Bean Salad with Goat Cheese and Nuts Recipe

Step 1: Blanch the Green Beans to Crisp-Tender Perfection

This is where you set the foundation for great texture—bring a large pot of salted water to a rolling boil. I like to keep a bowl of ice water ready nearby to stop the cooking immediately after the beans are perfectly tender but still crunchy. Blanch for exactly 2 minutes to keep that snap, then plunge them into the ice water for about 15 seconds to lock in their vibrant green color and freshness. Drain well and pat dry using paper towels to avoid a soggy salad.

Step 2: Toss with Radicchio, Onion, and Dressing

Now comes the fun part—combine your crisp green beans with shredded radicchio and thin slices of red onion in a mixing bowl. Then drizzle a few spoons of that sweet and tangy honey mustard dressing over it. Toss gently to coat everything evenly but avoid bruising those delicate ingredients. You’ll notice how the radicchio’s slight bitterness is perfectly balanced by the dressing’s sweetness here.

Step 3: Assemble and Garnish with Cheese, Nuts, and Tarragon

Arrange the dressed salad beautifully on your serving platter. Then, dot small spoonfuls of tangy goat cheese across the top. Sprinkle the chopped walnuts and sliced almonds over the salad—these bring that must-have crunch you’re going to love. Lastly, scatter fresh tarragon leaves and finish with a sprinkle of flaky sea salt. A final drizzle of honey mustard dressing on top adds the perfect finishing touch before serving.

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Pro Tips for Making Green Bean Salad with Goat Cheese and Nuts Recipe

Perfect blanching timing: Setting a timer is key—overcooked beans lose their lovely snap and vibrant color.
Dry the beans well: Excess water can dilute your dressing and make the salad soggy—pat the beans thoroughly!
Toast nuts lightly: A quick toast in a dry pan amps up their flavor insanely.
Balance salt wisely: Use flaky sea salt at the end to get that burst of saltiness without overpowering the salad.

How to Serve Green Bean Salad with Goat Cheese and Nuts Recipe

A clear glass bowl filled with a fresh salad showing vivid layers of green beans, yellow beans, and torn pieces of deep purple and white radicchio leaves mixed together. The green and yellow beans are long and smooth, creating a crisp texture, while the radicchio adds a rougher, leafy contrast scattered evenly throughout. Two woman's hands are holding beige salad utensils, one on each side of the bowl, tossing the salad gently. To the top left corner, there is a small clear glass bowl with a light yellow dressing and a wooden spoon resting inside. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish the salad with a few extra sprigs of fresh tarragon and a tiny drizzle of dressing just before serving—that little flourish makes it look irresistible. A sprinkle of cracked black pepper also adds a subtle kick that I find really complements the goat cheese.

Side Dishes

This salad pairs beautifully with roasted chicken, grilled fish, or even a hearty grain bowl. I often serve it alongside some crusty bread and a light white wine to make a simple but impressive meal that my family goes crazy for.

Creative Ways to Present

If I’m making this for guests, I like to serve the salad on a large wooden board rather than a plate, scattered with edible flowers or microgreens for an extra pop of color and elegance. Another fun idea is layering it in glass jars or mini serving cups for a party—it looks gorgeous and is easy to grab and go.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, making sure to keep the nuts separate if possible to avoid them getting soggy. The salad stays fresh for about 2 days, and the flavors actually deepen overnight, which is a bonus if you can wait that long.

Freezing

Because this salad features fresh ingredients and soft cheese, I don’t recommend freezing it—the green beans get mushy, and the texture of the goat cheese changes. Best enjoyed fresh!

Reheating

This salad is wonderful served cold or at room temperature, so reheating isn’t necessary. If you want it slightly warmer, leave it out on the counter for 15-20 minutes before serving.

FAQs

Can I use frozen green beans for this salad?

While fresh green beans are ideal for their crispness, you can use frozen if that’s what you have. Just blanch them for a shorter time and make sure to dry them really well to avoid sogginess.
What if I don’t like goat cheese?

No worries! You can substitute with feta or even creamy ricotta for a milder flavor. If you’re avoiding dairy, mashed avocado also adds that creamy texture nicely.
Can I prepare this salad ahead of time?

Absolutely, you can blanch the green beans and make the dressing up to two days in advance. Keep the nuts and goat cheese separate until right before serving for best texture.
What dressing works best with this salad?

Honey mustard dressing is my go-to because it complements the flavors so well, but a lemon vinaigrette or balsamic glaze are great alternatives to try.

Final Thoughts

This Green Bean Salad with Goat Cheese and Nuts Recipe has become one of those dishes I reach for when I want something light but packed with flavor and texture. It’s simple enough for a weeknight yet elegant enough to impress company. I hope you enjoy making this as much as I do—and your family or guests will definitely be asking for seconds when you serve it!