Goat Cheese Salad with Pine Nuts
This Goat Cheese Salad with Pine Nuts combines crisp mixed greens, creamy goat cheese, juicy cherry tomatoes, and buttery toasted pine nuts tossed in a fresh homemade lemon vinaigrette. I love serving this elegant yet simple salad for lunch, dinner parties, or cozy family meals because every bite feels light, fresh, and comforting.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: B
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 6 cups mixed salad greens
- 4 ounces soft goat cheese
- 1/4 cup pine nuts
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast the pine nuts in a dry skillet over medium heat for 3 to 4 minutes until golden brown.
- Transfer the pine nuts to a plate and allow them to cool slightly.
- Wash and dry the salad greens thoroughly.
- Add the greens to a large salad bowl.
- Halve the cherry tomatoes and thinly slice the red onion.
- Add the tomatoes and onion to the salad bowl.
- Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper in a small bowl.
- Crumble the goat cheese over the salad.
- Sprinkle the toasted pine nuts across the top.
- Drizzle the dressing over the salad and toss gently before serving.
Notes
Toast the pine nuts carefully because they brown quickly. I love adding sliced pears or roasted beets for seasonal variations. Keep the dressing separate until serving for the freshest texture. Store leftovers in the refrigerator for up to one day.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg