Swedish recipe: How to make warm goats’ cheese salad with cranberries

Food writer John Duxbury shares his recipe for a Swedish sweet and cheesy salad, perfect for the summertime.

Swedish recipe: How to make warm goats' cheese salad with cranberries
Warm goats' cheese salad with cranberries. Photo: John Duxbury/Swedish Food

Swedes produce some wonderful goats’ cheeses and often serve them in warm salads. Although it is hard to buy Swedish goats’ cheeses outside of Sweden this salad works well with any soft goats’ cheese.

The use of dried cranberries and maple syrup in the dressing makes the salad quite sweet, but as a small starter it is perfect for entertaining especially for anyone with a slightly sweet tooth.

*Although the Swedish for cranberries is tranbär many Swedes now refer to them as cranberries, so some young Swedes wouldn't even know what tranbär look like!


Makes: 2 Servings

Preparation: 25 Minutes

Cooking: 10 Minutes


Goats' cheese balls

20g (1/3 cup) dried breadcrumbs, preferably panko

2 tbsp fresh parsley, finely chopped salt and freshly ground black pepper to taste

1 egg, mixed with 1 tbsp of water

100g (4 oz) soft goats´heese

2tbsp sunflower oil

Salad and dressing

20g (1/3 cup) dried breadcrumbs, preferably panko

60g (1/4 cup) shallots, diced

1 tbsp light olive oil

2 tbsp white wine vinegar

1 tbsp maple syrup (or use honey if you prefer)

60 ml (1/4 cup) extra virgin olive oil, salt and freshly ground pepper to taste

50g (1 1/2 cups) salad leaves, washed

2 tbsp dried cranberries


1. Mix the breadcrumbs, parsley, salt and pepper in a small bowl.

2. Put the egg mixture in another bowl.

3. Cut the cheese into six and roll each piece into a small ball.

4. Dip the balls into the egg mixture and then into the breadcrumbs, ensuring that each ball is evenly coated. Cover and chill for at least an hour.

5. Meanwhile heat a small frying pan over a medium high heat. When hot add the pinenuts and toast for 2 minutes, shaking regularly, until golden brown. Transfer to a dish and set aside.

6. Heat 1 tablespoon of light olive oil and sauté the shallots slowly until soften and golden brown.

7. Add the vinegar and maple syrup and reduce for a minute or so.

8. Remove from the heat and whisk in 4 tablespoons of extra virgin olive oil. Season to taste with salt and freshly ground black pepper.

9. When ready to serve, toss the salad leaves in half the dressing and divide between 2 serving plates.

10. Heat 2 tablespoons of sunflower oil in a frying pan over a medium high heat until hot but not smoking. Add the goats’ cheese balls and brown them evenly (3-4 minutes).

11. Place the cooked goats’ cheese balls on each plate of salad and sprinkle over the dried cranberries, toasted pinenuts and the remaining dressing. Serve immediately.


– Everything can be prepared in advance up to the end of step 8, leaving the dish to be finished off when required.

– Use panko breadcrumbs if possible for a crispier coating – you will probably find them in the Japanese foods section of your supermarket.

Recipe courtesy of John Duxbury, founder and editor of Swedish Food.

For members


Five sweet treats you should be able to identify if you live in Sweden

Do you know your biskvi from your bakelse? Your chokladboll from your kanelbulle? Here's a guide guaranteed to get your mouth watering.

Five sweet treats you should be able to identify if you live in Sweden


The most famous of all Swedish cakes outside Sweden, the classic kanelbulle (cinnamon bun) is the symbol of Sweden abroad, no doubt helped by the fact that Swedish furniture giants IKEA stock frozen buns in their food stores for customers to bake off at home.

Forget American tear-apart cinnamon rolls baked in a pan and slathered with cream cheese frosting: a classic Swedish cinnamon bun is baked individually using a yeasted dough spread with cinnamon sugar and butter. The dough is then rolled up, sliced into strips which are then stretched out and knotted into buns, baked, glazed with sugar syrup and sprinkled with pearl sugar.

Home-made varieties skip the stretching and knotting step, rolling the cinnamon-sprinkled dough into a spiral instead which, although less traditional, tastes just as good.

Kanelbullar in Sweden often include a small amount of Sweden’s favourite spice: cardamom. If you’re a fan of cardamom, try ordering the kanelbulle‘s even more Swedish cousin, the kardemummabulle or cardamom bun, which skips the cinnamon entirely and goes all-out on cardamom instead.

Sweden celebrates cinnamon bun day (kanelbullens dag) on October 4th.

Photo: Lieselotte van der Meijs/


A great option if you want a smaller cake for your fika, the chokladboll or ‘chocolate ball’ is a perfect accompaniment to coffee – some recipes even call for mixing cold coffee into the batter.

They aren’t baked and are relatively easy to make, meaning they are a popular choice for parents (or grandparents) wanting to involve children in the cake-making process.

Chokladbollar are a simple mix of sugar, oats, melted butter and cocoa powder, with the optional addition of vanilla or coffee, or occasionally rum extract. They are rolled into balls which are then rolled in desiccated coconut (or occasionally pearl sugar), and placed in the fridge to become more solid.

Some bakeries or cafés also offer dadelbollar or rawbollar/råbollar (date or raw balls), a vegan alternative made from dried dates and nuts blended together with cocoa powder.

Chocolate ball day (chokladbollens dag) falls on May 11th.

Photo: Magnus Carlsson/


The lime-green prinsesstårta or ‘princess cake’ may look like a modern invention with it’s brightly-coloured marzipan covering, but it has been around since the beginning of the 1900s, and is named after three Swedish princesses, Margareta, Märta and Astrid, who were supposedly especially fond of the cake.

The cake consists of a sponge bottom spread with jam, crème pâtissière and a dome of whipped cream, covered in green marzipan and some sort of decoration, often a marzipan rose.

Prinsesstårtor can also be served in individual portions, small slices of a log which are then referred to as a prinsessbakelse.

Although the cakes are popular all year round, in the Swedish region of Småland, prinsesstårta is eaten on the first Thursday in March, due to this being the unofficial national day of the Småland region (as the phrase första torsdagen i mars is pronounced fössta tossdan i mass in the Småland dialect).

Since 2004, the Association of Swedish Bakers and Confectioners has designated the last week of September as prinsesstårtans vecka (Princess cake day).

Photo: Sinikka Halme, Creative Commons BY-SA 4.0.


Belonging to the more traditional cakes, a Budapestbakelse or “Budapest slice” is a type of rulltårta or “roll cake” similar to a Swiss roll, consisting of a light and crispy cake made from whipped egg whites, sugar and hazelnut, filled with whipped cream and fruit, often chopped conserved peaches, nectarines or mandarines, and rolled into a log.

The log is then sliced into individual portions and drizzled with chocolate, then often topped with whipped cream and a slice of fruit. 

Despite its name, the Budapest slice has nothing to do with the city of Budapest – it was supposedly invented by baker Ingvar Strid in 1926 and received the name due to Strid’s love for the Hungarian capital.

Of course, the Budapestbakelse also has its own day – May 1st.

Kanelbullar (left), chokladbollar (centre) and biskvier (right). Photo: Tuukka Ervasti/


Another smaller cake, a biskvi (pronounced like the French biscuit), consists of an almond biscuit base, covered in buttercream (usually chocolate flavoured), and dark chocolate.

Different variants of biskvier exist, such as a Sarah Bernhardt, named after the French actress of the same name, which has chocolate truffle instead of buttercream.

You might also spot biskvier with white chocolate, often with a hallon (raspberry) or citron (lemon) filling, or even saffransbiskvier around Christmastime.

Chokladbiskviens dag is celebrated on November 11th.