Why Make This Recipe
Red White and Berry Salad with Pistachio Clusters is a vibrant and fresh dish that is perfect for any occasion. The combination of greens and berries not only adds color to your table, but it also brings a delightful mix of flavors and textures. With the addition of crunchy pistachio clusters and a tangy goat cheese vinaigrette, this salad is both tasty and satisfying. Whether for a family gathering, a picnic, or a light lunch, this salad is sure to impress.
How to Make Red White and Berry Salad with Pistachio Clusters
Ingredients
- 1/2 tablespoons butter
- 1/2 cup roasted, salted pistachios
- 2 to 3 tablespoons honey
- 6 to 8 cups baby arugula greens
- Kosher salt and pepper to taste
- 1 cup sliced strawberries
- 1 cup blueberries
- 1/2 cup blackberries
- 1/2 cup red raspberries
- Crumbled goat cheese, for topping
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon chopped chives
- 1 teaspoon honey for vinaigrette
- 1/2 teaspoon Dijon mustard
- 1/2 cup olive oil
- 3 to 4 tablespoons crumbled goat cheese for vinaigrette
Directions
- Prepare the Pistachio Clusters: Melt the butter in a skillet over medium heat. Add the pistachios and stir. Then, add the honey and toss well. Cook until simmering for 2 to 3 minutes. Pour this mixture onto parchment paper and let it cool completely.
- Make the Salad: In a large bowl, toss the baby arugula with a pinch of salt and pepper. Add in the sliced strawberries, blueberries, blackberries, and red raspberries, tossing gently to combine.
- Finish the Salad: Once the pistachio clusters are cool, coarsely chop them and sprinkle over the salad. Add additional crumbled goat cheese if desired.
- Serve: Drizzle with the goat cheese vinaigrette and serve immediately.
Goat Cheese Vinaigrette
- In a small bowl, whisk together the red wine vinegar, lemon juice, garlic, chives, honey, Dijon mustard, salt, and pepper.
- While whisking, slowly stream in the olive oil until the mixture is emulsified.
- Stir in the crumbled goat cheese. This dressing can be stored in the fridge for 1 to 2 days.
How to Serve Red White and Berry Salad with Pistachio Clusters
This salad is best served fresh. You can present it in a large bowl or on individual plates. Drizzle the goat cheese vinaigrette just before serving to keep the greens crisp. It makes a lovely side dish or a main course for a light meal. Enjoy it with grilled chicken or fish for a complete dining experience.
How to Store Red White and Berry Salad with Pistachio Clusters
If you have leftovers, store the salad and vinaigrette separately. Place the salad in an airtight container and refrigerate for up to 2 days. The vinaigrette can also be kept in the fridge for 1 to 2 days. When you are ready to serve the salad again, toss it with the vinaigrette to bring back its fresh flavors.
Tips to Make Red White and Berry Salad with Pistachio Clusters
- Make the pistachio clusters in advance to save time. They add a wonderful crunch to the salad.
- Feel free to customize the berries according to what you have in your fridge or what is in season.
- If you prefer a vegetarian option, simply omit the crumbled goat cheese from the salad or replace it with a vegan cheese alternative.
Variation
You can swap out the arugula for spinach or mixed greens if you prefer. Additionally, consider adding other nuts, like almonds or walnuts, for a different flavor and crunch.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the pistachio clusters and the vinaigrette ahead of time. However, it’s best to toss the salad just before serving to keep the greens fresh.
2. What can I use instead of goat cheese?
If you don’t like goat cheese, you can use feta cheese or a plant-based cheese alternative to keep it dairy-free.
3. Is this salad suitable for summer picnics?
Absolutely! This salad is refreshing and easy to transport. Just keep the dressing separate until serving.
