With avocados and honey balsamic vinaigrette, this pistachio goat cheese strawberry salad is the best combination of savory with a touch of sweet.
Like most of us, I can’t resist a sale.
For me, it’s food that I get more excited about than clothes, specifically berries.
Berry season hasn’t made it to our Midwest farmers markets yet for many reasons including the fact that we’re a month out from outdoor markets starting again. Plus there are still stretches of cold.
But things look different at the grocery where there are A LOT of berries. They are such a good deal that I end up buying them in big quantities.
I can’t fill my cart with enough strawberries to last us through the week.
The other day I had to go on another shopping trip after my 7-year-old polished off a half pound of strawberries in one sitting. He was so proud of the pile of leafy tops leftover on his plate.
When it comes to snacking, I prefer raspberries or blackberries. What I do love to do with strawberries is use them in salads.
Starting in spring and going through summer, fruit is my favorite feature ingredient in salads. That includes anything from blueberries to peaches to apricots.
This pistachio goat cheese strawberry salad is the perfect balance of savory with hints of sweet. It has a tasty combination of strawberries and balsamic vinegar.
Strawberry Salad Ingredients
This is what you need for the salad:
- Goat Cheese: Instead of crumbled goat cheese, I buy logs, so I can slice the cheese into rounds that I coat with pistachios.
- Pistachios: Raw shelled pistachios are bright green, and they toast in the oven on the goat cheese. There is already so much going on in the salad that you won’t think twice that the nuts aren’t salted.
- Strawberries: I always look for containers with strawberries that are smaller because they taste sweeter. Slice them in half and if you do happen to end up with larger berries, quarter them.
- Avocado: I adore diced avocados in this salad because their creamy bite really matches up well with goat cheese. They just go together.
- Red Onions: These onions pop in the best way! Just thinly slice them and mix them with the greens and everything else.
- Baby Kale: Salad greens that are sturdy are great for strawberries, which can weigh down your lettuce. If you’re not a kale person, use spinach instead.
- Honey Balsamic Vinaigrette: Keeping with the savory and a touch of sweet theme, I add a teaspoon of honey to this garlicky balsamic vinaigrette.
How To Make A Pistachio Goat Cheese Strawberry Salad
First, I preheat the oven to 350 degrees F and prep the goat cheese. I give the cheese slices a quick dunk in an egg whisked with a little water. This acts like the glue when I dip the cheese into the pistachios.
The cheese bakes for 7 minutes. Then I give it about 15 minutes to cool off.
During this time, I stir together the dressing in a small bowl. It’s a mix of honey, minced garlic, balsamic vinegar, olive oil, salt and pepper.
With all the components ready, I combine the kale, strawberries, avocado, red onions, pistachios and minced chives in a big bowl. Next, I drizzle on the balsamic vinaigrette.
It’s best to plate the salad and arrange the goat cheese rounds on top, so they don’t fall apart or get lost.
After all, they are the star of this salad!
Pistachio Goat Cheese Strawberry Salad
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: Serves 4 1x
Ingredients
For goat cheese
1 egg
1 tablespoon water
1 cup finely chopped raw shelled pistachios
2–4 ounce log goat cheese, sliced into 1/4-inch thick rounds
For vinaigrette
1 teaspoon honey
1 garlic clove, minced
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
For salad
5 ounces baby kale or spinach
8 ounces strawberries, hulled and halved or quartered
1 avocado, diced
1 small red onion finely sliced
1/4 cup finely chopped raw shelled pistachios
1 tablespoon minced chives
Instructions
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 the cheese with nuts on all sides. Place the goat cheese on the prepared sheet pan and bake for 7 minutes. Cool for 15 minutes.
While the goat cheese rounds are baking, make the vinaigrette. Combine the honey, garlic, balsamic vinegar, salt and pepper in a small bowl. Whisk in the olive oil.
In a large bowl, combine the baby kale, strawberries, avocado, red onions, chopped pistachios and chives. Drizzle with balsamic vinaigrette.
Plate the salad and top with goat cheese rounds.
My husband & I loved this recipe! He said it tasted like a restaurant meal. Absolutlely delicious & will be a great meal for summer dinners. I added grilled shrimp!
★★★★★