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 leaves; Flaky sea salt, to taste; Honey mustard dressing, quantity sufficient for drizzling

If you’re on the hunt for a fresh, vibrant salad that somehow manages to feel both elegant and approachable, then you’ve got to try this Green Bean Salad with Goat Cheese and Nuts Recipe. I absolutely love this because it’s crunchy, creamy, tangy, and nutty all at once — and it’s super simple to throw together. Whether you’re making a quick weeknight side or need something pretty enough for guests, you’ll find this salad hits all the right notes.

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Why You’ll Love This Recipe

Fresh, Crisp Flavors: The green beans stay perfectly crunchy thanks to quick blanching and cooling.
Creamy & Tangy Balance: Goat cheese adds just the right creamy tang to complement the nuts and dressing.
Visual Appeal: The radicchio and tarragon bring color and herbs, making it look as good as it tastes.
Simple & Make-Ahead: You can prep most of it in advance, so it’s easy on busy days or 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

The ingredients in this Green Bean Salad with Goat Cheese and Nuts Recipe are simple but thoughtfully chosen to create a refreshing mix of textures and flavors. Pick tender green beans and fresh tarragon for the best results, and if you spot a honey mustard dressing you like, it’s worth grabbing a good quality one.

Green beans: Fresh, crisp beans are key here – avoid ones that look bendy or wilted for that perfect crunch.
Radicchio: Adds a slightly bitter bite and gorgeous color contrast; slice it thin so it blends beautifully.
Red onion: Thin slices bring a mild sharpness without overpowering the salad.
Honey Mustard Dressing: A lightly sweet and tangy dressing that pulls the flavors together perfectly.
Goat cheese: Creamy and tangy, crumbled goat cheese adds a luscious richness.
Walnuts: Toasted walnuts add earthy crunch and depth.
Almonds: Thinly sliced almonds keep the texture interesting and nutty.
Tarragon: The light anise flavor gives the salad a subtle herbal lift.
Flaky sea salt: For finishing – it adds a delicate crunch and the perfect seasoning touch.

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

One of the things I love most about this Green Bean Salad with Goat Cheese and Nuts Recipe is how easy it is to tweak depending on what’s in season or what you’re craving. Feel free to make it your own—it’s a flexible salad that welcomes creativity.

Add some citrus zest: I sometimes toss in a little lemon or orange zest for a pop of brightness—my family adores it.
Swap nuts: Pecans or pistachios also work beautifully if you want a slightly different crunch or flavor profile.
Herb swaps: If tarragon isn’t your favorite, try fresh basil or mint for a refreshing twist.
Make it vegan: Replace goat cheese with a crumbly vegan cheese or omit it, and make a simple vinaigrette instead of honey mustard.

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

Step 1: Blanch Your Green Beans Just Right

Start by bringing a large pot of salted water to a boil and prepare a bowl of ice water nearby. Once boiling, drop in your trimmed green beans and blanch them for exactly 2 minutes—no more, no less. This quick cook keeps them crisp but tender. Then, immediately plunge them into the ice water to halt the cooking. I discovered this trick stops them from getting mushy and locks in that gorgeous bright green color.

Step 2: Toss It All Together

Drain the beans well and pat dry with paper towels to avoid sogginess. Transfer them to a bowl and gently toss with sliced radicchio, thinly sliced red onion, and a few spoonfuls of your honey mustard dressing. The mix of crunchy beans and slightly bitter radicchio paired with the sweetness of the dressing is the first layer of magic.

Step 3: The Finishing Touches

Arrange the salad on a pretty platter. Now, tear or crumble small dollops of goat cheese over the top, scatter walnuts and almonds, and sprinkle with fresh tarragon for that herbal lift. Drizzle a little more dressing, finish with flaky sea salt, and you’re all set. I love that every bite brings a little different flavor or texture surprise!

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

Don’t Skip the Ice Bath: This locks in crunch and color, making your salad visually and texturally perfect.
Dry Beans Thoroughly: Excess moisture will water down your dressing and make everything soggy—patting them dry is key.
Use Fresh Tarragon: It truly elevates the salad, so opt for fresh over dried whenever possible.
Add Dressing Gradually: Toss lightly and add more if needed—you want flavor, not a soggy mess.

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 sprinkle a few extra nuts and a light dusting of tarragon leaves on top right before serving — it’s simple but makes the salad pop. Sometimes I add a little lemon zest too, which brightens all the flavors beautifully.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a light lunch or dinner. It also shines alongside roasted potatoes or crusty bread to soak up any leftover dressing.

Creative Ways to Present

For a dinner party, I sometimes serve this salad as a composed green bean bouquet on a long platter—greens neatly layered with dollops of goat cheese and nuts strategically placed to wow my guests. It’s a simple trick that makes it feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge—just keep the nuts separate if you can to preserve the crunch. It stays fresh and tasty for up to 2 days, though I usually aim to enjoy it sooner.

Freezing

This salad doesn’t freeze well because of the fresh veggies and goat cheese, so I wouldn’t recommend freezing it. You’ll want to enjoy it fresh or made-ahead in the fridge.

Reheating

Since it’s a cold salad, I prefer to serve leftovers chilled. If you like your green beans warm, you can gently reheat them separately, then toss with the rest of the ingredients before serving.

FAQs

Can I use frozen green beans for this salad?

While fresh green beans provide the best texture and flavor, you can use frozen if you’re in a pinch. Just thaw and pat them dry thoroughly before blanching to avoid extra moisture.
What if I don’t have honey mustard dressing on hand?

No problem! You can easily whip up a quick dressing by mixing Dijon mustard, honey, a splash of vinegar, olive oil, salt, and pepper to taste.
Is goat cheese essential in this salad?

Goat cheese adds that creamy tang that balances the salad perfectly, but you can substitute with feta or omit it if preferred—just be sure to adjust seasoning accordingly.
How far in advance can I prepare this salad?

You can blanch the green beans and make the dressing up to two days ahead. Toss everything together shortly before serving to keep it fresh and crisp.

Final Thoughts

This Green Bean Salad with Goat Cheese and Nuts Recipe is one of those dishes I always come back to when I want something light yet satisfying. It’s full of fresh textures and bright flavors that never fail to impress, whether for family dinners or casual get-togethers. Give it a try—you’ll find it’s just as easy to make as it is delicious to eat, and that’s a combo I never get tired of. I can’t wait to hear what you think after your first bite!