Red, White and Berry Salad with Pistachio Clusters
This berry arugula salad is perfect for the summer! Topped with honey pistachio clusters and goat cheese vinaigrette, it's simple, delicious, satisfying an super festive!
Ingredients
- ½ tablespoons butter
- ½ cup roasted, salted pistachios
- 2 to 3 tablespoons honey
- 6 to 8 cups baby arugula greens
- kosher salt and pepper
- 1 cup sliced strawberries
- 1 cup blueberries
- ½ cup black berries
- ½ cup red raspberries
- crumbled goat cheese, for topping
goat cheese vinaigrette
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon chopped chives
- 1 teaspoon honey
- ½ teaspoon dijon mustard
- kosher salt and pepper
- ½ cup olive oil
- 3 to 4 tablespoons crumbled goat cheese
Instructions
salad
- Make the pistachios first. Melt the butter in a skillet over medium heat. Add the pistachios and stir. Add in the honey and toss well. Cook the mixture until it’s simmering for 2 to 3 minutes. Pour the mixture onto a sheet of parchment paper and let it cool.
- Toss the arugula with a pinch of salt and pepper. Add in the berries and toss. Make the dressing.
- Take the pistachio clusters and coarsely chop them up. Sprinkle them all over the salad. Sprinkle on more goat cheese if you wish. Drizzle with the dressing and serve!
goat cheese vinaigrette
- Whisk together all ingredients except the olive oil and goat cheese. Stream in the olive oil while whisking until emulsified. Stir in the goat cheese. The more you stir or shake, the creamier the dressing will get. This stays good in the fridge for 1 to 2 days.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!