Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Sure, you could simplify this by just topping the salad with crumbled goat cheese and chopped pistachios. But our method ensures that each grassy, creamy bite of cheese contrasts with the salty, crunchy nuts. Serve with pasta or chicken.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 235
Fat 18.4 g
Satfat 5.2 g
Monofat 8.4 g
Polyfat 3.9 g
Protein 7.8 g
Carbohydrate 11.8 g
Fiber 1.7 g
Cholesterol 13 mg
Iron 1.4 mg
Sodium 192 mg
Calcium 67 mg


1/4 cup shelled dry-roasted pistachios, finely chopped
1/2 cup (4 ounces) goat cheese
1 (5-ounce) package gourmet salad greens or spring lettuce mix
1 cup seedless red grapes, halved
1/4 teaspoon freshly ground black pepper


1. Place pistachios in a shallow dish. Divide cheese into 12 equal portions, rolling to form 12 balls. Roll each ball in the pistachios until well coated. Set pistachio-crusted cheese balls aside.

2. Combine Easy Herb Vinaigrette and greens in a large mixing bowl, and toss gently to coat evenly. Divide greens mixture evenly among 4 salad plates. Top each serving with 1/4 cup grapes and 3 cheese balls. Sprinkle salads evenly with pepper, and serve immediately.

Jackie Newgent, RD,

Cooking Light

April 2010
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