Berry, Goat Cheese, and Pistachio Salad
This delightful Berry, Goat Cheese, and Pistachio Salad is not only fresh and easy to prepare but also an ideal choice for brunch, lunch, or a light dinner!
Servings: 6
Ingredients
For the Raspberry Dressing
- ¾ cup (about 90 grams) frozen raspberries thawed
- ¼ cup red wine vinegar
- 1 ½ teaspoons honey
- 1 ½ teaspoons granulated sugar
- 1 teaspoon Dijon mustard
- ½ cup (4 ounces) roasted pistachio oil or to taste (I prefer using slightly less, about 3 ounces)
- Kosher salt and freshly ground black pepper to taste
For the Salad
- 1 (5 ounce) package spring mix or mesclun
- 1 ½ cups (about 8 ounces) crumbled fresh goat cheese
- ¾ cup (about 3 ounces) coarsley chopped roasted pistachios
- 2 generous cups mixed berries (such as blueberries, blackberries, raspberries, and sliced or quartered strawberries
Instructions
For the Raspberry Dressing
- Purée the thawed raspberries in a mini food processor until smooth. Strain the raspberries through a fine-mesh strainer, pressing on the solids to yield ¼ cup. In a bowl fitted with a whisk, or in a dressing shaker, whisk together the purée, honey, sugar, Dijon, and pistachio oil. Season to taste with salt and pepper.
For the Salad
- Place Spring mix or mesclun in a large bowl. Drizzle with ½ cup of the dressing, toss to coat. Taste for seasoning. Divide greens among 6 plates. Top with goat cheese, pistachios, and mixed berries. Serve, passing the remaining dressing separately. Enjoy!
Notes
Dressing can be made, covered, and refrigerated up to 3 days in advance.
Nutrition
Calories: 438kcal | Carbohydrates: 15g | Protein: 14g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 26mg | Sodium: 220mg | Potassium: 229mg | Fiber: 4g | Sugar: 9g | Vitamin A: 681IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 2mg
