Strawberry Goat Cheese Salad

Strawberry salad with pistachio-crusted goat cheese on a plate.

5 from 4 votes

Strawberry Goat Cheese Salad

With avocados and honey balsamic vinaigrette, this pistachio strawberry goat cheese salad is the best combination of savory with a little bit sweet.

Prep Time20

Total Time20

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For goat cheese

1 cup finely chopped roasted pistachios (salted, lightly salted or unsalted)
2 4-ounce goat cheese logs

For vinaigrette

1 garlic clove, minced
1 teaspoon honey
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1/4 cup olive oil

For salad

5 ounces baby kale
8 ounces strawberries, hulled and halved if small or quartered if large
1 avocado, diced
1/2 small red onion, finely sliced
1 tablespoon minced chives

Instructions

Place the chopped pistachios on a plate and spread into a single layer. Roll the goat cheese logs into the nuts. Then cut the goat cheese into 1/4-inch-wide slices. Press the cut sides into the nuts, so they are covered all over. (The goat cheese needs to be cold while you do this. If it warms up or gets sticky, put it in the refrigerator for 5 minutes).
To make the balsamic vinaigrette, whisk the garlic, honey, mustard, salt, pepper, balsamic vinegar and oil in a small bowl.
In a large bowl, combine the kale, strawberries, avocados, red onions, remaining chopped pistachios from rolling the goat cheese, and chives.
Drizzle the vinaigrette into the salad, tossing to combine.
Divide the salad onto serving plates or into bowls and top with pistachio-crusted goat cheese.

Notes

Besides baby kale, you can use baby spinach, arugula or a spring mix.

Blueberries, raspberries and or blackberries are also great in this salad or include multiple kinds of berries.

You can substitute almonds or walnuts for the pistachios or use a combination of nuts.

If you are making the salad for meal prep, do not toss it in the vinaigrette until you’re planning to eat it.

You can keep leftovers in the fridge up to 2 days. The salad, vinaigrette and goat cheese rounds are best stored in separate airtight containers. Let the dressing sit at room temperature for 15 minutes before stirring it and tossing it into the salad.

Nutrition