Pistachio-Crusted Goat Cheese Strawberry Salad

Pistachio Crusted Goat Cheese Strawberry Salad
Not a day goes by when I don’t consume cheese or nuts. That doesn’t mean they’re always together on the same plate.

Whether sipping a peanut-butter-spiked smoothie in the morning or snacking on cheese-topped crackers, I can’t get enough of them on their own.

When I do figure out a way to pair them, I get even more excited. The most obvious way to do that is in a big salad.

It’s no secret that I absolutely love my greens. I will have a salad for lunch and dinner on the same day.

And I’ve been debating whether to introduce a breakfast salad into my mornings. Then I would have every meal covered.

The best salads are the ones that build off their lettuce base with all sorts of different flavors, textures and bites.

There is a time and a place for recipes that are 5 ingredients or less, but salads are not it.

With this pistachio-crusted goat cheese strawberry salad, I got in the nuts and cheese, of course, but they weren’t just sprinkled on top. I fused them together.

That sounds so weird! Let me explain.
Pistachio Crusted Goat Cheese Strawberry Salad
I sliced a goat cheese log into rounds. Then I whisked an egg with water to act as my glue. 

I dipped each goat cheese slice into the egg mixture and then dipped them into chopped shelled pistachios.

To seal the deal, I baked pistachio-goat cheese pieces in the oven for 10 minutes.

While the goat cheese was baking in the oven, I whisked together balsamic vinaigrette using white balsamic vinegar.

I tossed together the greens, red onions and strawberries before topping each salad with the goat cheese. 

The salad had a wonderful balance of savory and sweet.  My goal this spring/summer season is to use fruit in more savory dishes, especially salads.



Pistachio-Crusted Goat Cheese Strawberry Salad

Pistachio Crusted Goat Cheese Strawberry Salad
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4


For goat cheese
1 egg
1 tablespoon water
1 cup finely chopped shelled unsalted pistachios plus more for garnish
1-8 ounce log goat cheese, sliced crosswise in 1/4-inch thick rounds

For vinaigrette
1 shallot, thinly sliced
2 tablespoons white balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil

For salad
5 ounces mixed greens
1/4 cup finely diced red onion
1 tablespoon minced chives
8-10 strawberries, hulled and thinly sliced


Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.

In a small bowl, whisk together the egg and water. Dip the goat cheese rounds into the egg mixture and then into the pistachios, coating them with nuts on all sides. Place the goat cheese on the prepared sheet pan and bake for 10 minutes. Cool for 15 minutes.

While the goat cheese rounds are baking, make the vinaigrette. In a small bowl, combine the shallots, white balsamic vinegar, salt and pepper. Whisk in the olive oil until fully combined.

Combine the greens, red onions, chives and strawberries and drizzle with the balsamic vinaigrette.

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