Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

by Erin

Get ready for spring with my favorite herb salad dressing paired with a simple salad of mixed spring greens, sliced grapes, and goat cheese coated in chopped pistachios.

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese 1

These days you can adopt just about anything: an animal at the zoo, a stretch of road on the highway, and now your very own olive oil tree! Pomora offers the opportunity to adopt an olive tree from Italy and in return receive the olive oil from that tree throughout the year. They work with two independent growers, one in Sicily and the other in Campania, giving them a direct route to the market dominated by the big wholesalers. This ensures that their businesses are sustainable and that they can continue to produce amazing olive oils.


I was lucky enough to get a pack of their olive oils to try out for myself. The first thing I made with it was homemade focaccia using my sourdough starter (and regrettably did not photograph). I particularly enjoyed dipping the bread in a mixture of the olive oil, balsamic vinegar, and herbs. After that I made the usual for when I want to truly appreciate a good olive oil – salad. I more often make my own salad dressings than buy them so this was the perfect opportunity to make one of my favorite herb dressings paired with a simple salad made of mixed spring greens, sliced grapes, and goat cheese coated in chopped pistachios.

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese 2

One year ago: Double Chocolate Chip Cookies

Two years ago: Butternut Squash Orzo with Pine Nuts, Balsamic Drizzle, and Fried Sage

Three years ago: Chicken Pad Thai


Serves 4 as a side salad



1/4 cup shelled dry-roasted pistachios, finely chopped

1/2 cup (4 oz.) goat cheese

1 (5 oz.) package spring greens

1 cup seedless red grapes, halved


2/3 cup Pomora extra virgin olive oil

1/4 cup white balsamic vinegar (regular works too)

2 Tbsp red wine vinegar

1 tsp brown sugar

1 tsp fresh thyme

1/2 tsp Dijon mustard

1 clove garlic, minced

Salt and pepper, to taste


  1. Place pistachios in a shallow dish, divide cheese into 16 equal portions, rollings to form 16 balls. Roll each in the pistachios until well coated. Set aside.
  2. In a jar with a lid (or small bowl), combine all the dressing ingredients. Cover and shake well (or whisk until combined). Taste and season with salt and pepper if needed.
  3. Divide greens evenly among 4 salad plates. Top each with dressing, 1/4 cup of grapes, and 4 cheese balls.

Source: Salad adapted slightly from Cooking Light, April 2010. Dressing adapted from my Strawberry, Rhubarb & Pear Salad.

Disclosure: I was provided with complimentary olive oil from Pomora. I was not otherwise compensated for this post and all thoughts and opinions are my own.

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20 No-Cook Summer Recipes July 14, 2021 - 10:53 am

[…] Spring Salad with Grapes and Pistachio-Crusted Goat Cheese […]

Joanne April 6, 2015 - 7:01 am

This is a restaurant-quality salad!! And totally what I wish I were having for lunch today. I’m going to have to get myself together to have it for tomorrow.

spiffycookie April 6, 2015 - 8:02 am

Funny you say that with how easy it was to make! Just goes to show that you can have fancy without all the fuss ;-)

Zainab April 5, 2015 - 11:49 pm

Oooo i can adopt my own tree? Now that sounds wonderful…just like this simple lovely salad!

Ala April 5, 2015 - 6:06 pm

This is kind of the most amazing salad ever! Also, love the idea of adopting olive trees :) what an awesome cause. That pistachio-crusted goat cheese, though!! GIRL!

Erin @ Miss Scrambled Egg April 3, 2015 - 5:02 pm

I adore goat cheese in salad. I never have thought to make a pistachio crust, but this sounds mighty good. A beautiful dish for spring. :D

Courtney @ NeighborFood April 3, 2015 - 3:45 pm

I could pop those pistachio goat cheese balls all by themselves! This salad looks so great, especially now that we’re finally getting some sunshine and warmer temps around here!

Bianca @ Confessions of a Chocoholic April 3, 2015 - 1:14 pm

Looks delicious! I wish I had his salad for lunch right now :)


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