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Chicory, cranberry & goat's cheese salad

Chicory, cranberry & goat's cheese salad

All the components of this hearty, vibrant salad from Honey & Co can be prepared a few hours ahead, then assembled just before serving.

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VegetarianHealthySource of fibre
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 250g fresh cranberries
  • 4 tbsp caster sugar, plus 1/2 tsp
  • ½ large orange (scrubbed), 3 strips pared zest, juice of all
  • 150g quick-cook Italian spelt
  • 2 echalion shallot, finely sliced into rounds
  • ½ tsp fine sea salt
  • 2 tbsp red wine or sherry vinegar
  • 2 chicory (red and/or white), leaves separated
  • 125g log British Soft Goat’s Cheese
  • 2 tbsp olive oil
  • 2 tbsp Cooks' Ingredients Crispy Fried Onions


  1. In a small saucepan, combine the cranberries, 4 tbsp sugar, and the orange zest and juice, then bring to a rapid boil and cook until the cranberries just start to break down (3-4 minutes). Remove from the heat and allow to cool, then discard the orange zest.

  2. Meanwhile, bring a saucepan of salted water to the boil, then add the spelt and boil for 12 minutes; drain and rinse under cold water to cool. In a bowl, sprinkle the shallots with the salt and ½ tsp sugar. Mix well to separate the slices. Set aside for 10 minutes, then add the vinegar and set aside again.

  3. When you are ready to serve, arrange the chicory leaves on a large platter. Season the spelt, then scatter it over the chicory, followed by the cranberries, the shallots and their soaking liquid. To serve, dot with small dollops of the goat’s cheese, drizzle with the olive oil and scatter over the crispy onions.


Typical values per serving when made using specific products in recipe


1,891kJ/ 451kcals



Saturated Fat












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