Strawberry, Pistachio, And Goat Cheese Salad With Strawberry Vinaigrette

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Summer salads are a given. They are a great way to get a full meal into your day without turning on the stove. This strawberry, pistachio, and goat cheese salad is a great way to get plenty of summer produce while eating healthy.

Nothing beats a refreshing salad on a hot day. Serve this with chilled berries and dressing to cool yourself down at lunchtime.

A partial view from overhead of a white bowl filled with Strawberry Pistachio Goat Cheese Salad.

Dietary Concerns

Vegetarian – This salad is vegetarian-friendly.

Gluten-Free – Ensure all ingredients, especially any pre-packaged items, are gluten-free. If the ingredients are gluten-free, the recipe will be too.

Vegan Option – Replace the goat cheese with a plant-based cheese alternative.

Strawberry vinaigrette in a small white bowl.

Notes On The Ingredients

Salad

Spring Mix – You can use any mix of greens you like best.

Strawberries – Use the sweetest berries you can find.

Pistachios – I used salted, but you can use unsalted if you prefer that.

Goat cheese – This can be any blend of milk you like. My favorite is goat and sheep. Cow milk cheese will work, too. Use your favorite.

Sunflower seeds – Salted or unsalted. Either is fine.

Avocado – Use as much or as little as you like.

Dressing

Extra virgin olive oil – Or use any light-flavored oil you prefer.

Strawberries – Here again, use the sweetest berries you can find.

Balsamic vinegar – Use dark balsamic, not white balsamic.

Honey – Any type you like will work here.

How To Make Strawberry, Pistachio, And Goat Cheese Salad With Strawberry Vinaigrette

Strawberry Pistachio Goat Cheese Salad ingredients in individual bowls on a white marble surface.

Prep all your ingredients as needed.

Pouring strawberry vinaigrette through a strainer.

To make the dressing, add dressing ingredients to a blender or food processor. Mix on high until smooth. (If needed, add 2 Tbsp of water to help the ingredients blend)

An overhead view of a white bowl filled with Strawberry Pistachio Goat Cheese Salad.

Pour dressing through a sieve to remove any seeds. Assemble the salad and enjoy.

Storage

Store leftovers in the fridge for one day at most unless you can store them without dressing. Without dressing, it will last 2 to 3 days at most. This is a delicate salad that should be eaten as soon as it’s made. It won’t hold up well in storage.

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A partial view from overhead of a white bowl filled with Strawberry Pistachio Goat Cheese Salad.

Strawberry, Pistachio and Goat Cheese Salad With Strawberry Vinaigrette

A delicious salad that's perfect for a summer lunch.
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Course: Lunch
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 serving
Calories: 297kcal

Ingredients

  • 2 cups Spring Mix
  • ½ cup fresh strawberries
  • 1 tbsp. pistachios
  • 1 tbsp. goat cheese crumbles
  • 1 tbsp. sunflower seeds
  • ½ medium avocado

Dressing

  • 2 tbsp. extra virgin olive oil
  • ¾ cup fresh strawberries
  • 1 tbsp. balsamic vinegar
  • 1 tsp. honey

Instructions

  • Prep all your ingredients as needed.
    ½ medium avocado, ½ cup fresh strawberries
    Strawberry Pistachio Goat Cheese Salad ingredients in individual bowls on a white marble surface.
  • To make the dressing, add dressing ingredients to a blender or food processor. Mix on high until smooth. (If needed, add 2 Tbsp of water to help the ingredients blend)
    2 tbsp. extra virgin olive oil, ¾ cup fresh strawberries, 1 tbsp. balsamic vinegar, 1 tsp. honey
    Pouring strawberry vinaigrette through a strainer.
  • Pour dressing through a sieve to remove any seeds. Assemble the salad and enjoy.
    An overhead view of a white bowl filled with Strawberry Pistachio Goat Cheese Salad.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1recipe | Calories: 297kcal | Carbohydrates: 21g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 30mg | Potassium: 877mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 72mg | Calcium: 50mg | Iron: 2mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated writer and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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