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Home » Vegetarian » Pistachio Goat Cheese Salad with Blood Orange

Pistachio Goat Cheese Salad with Blood Orange

Apr 17, 2023 · by Valentina · 14 Comments

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This Goat Cheese Salad is a scrumptious blend of sweet and tangy flavors. Pistachio-crusted creamy goat cheese complements crisp greens, juicy segments of blood orange and dried cranberries. It all comes together in a zesty blood orange dressing, and it works well for both a first or main course.

Top view of light green bowl filled with a vibrantly-colored goat cheese salad with blood oranges.

Goat cheese salads are always popular, and this one is particularly special.

A spiced, pistachio-crusted goat cheese log has the leading role, and its beautiful blood orange co-star is just as delicious -- both in the vinaigrette and sliced into the salad.

It's a stunning first course, side salad, and it can totally hold its own as a main course salad.

The Ingredients

Ingredients for goat cheese salad including blood orange, red onion, ancho chili powder, pistachios and dried cranberries.
  • goat cheese - You 'll need a goat cheese log for this recipe. You should be able to find this in most grocery stores.
  • pistachios - Ideally, shelled, salted and roasted.
  • ancho chili powder - This adds a tasty smoky flavor to the goat cheese. Regular chili powder will work too.
  • butter lettuce - Butter lettuce is often sold with its roots still attached. This is the best way to purchase it because it will last longer.
  • red onion - Try to choose onions that are firm, heavy for their size and without bruises.
  • blood oranges - Keep in mind that the outside color of a blood orange does not indicate what its interior color will be. It's always a surprise and can vary from orange and pink to red and dark burgundy, or a blend of these.
  • blood orange vinaigrette - Get the easy and incredibly delicious recipe here.
  • dried cranberries
  • salt
  • black pepper - Preferably freshly ground.

(See recipe card below for quantities.)

Substitutions and Variations

  • Ancho chili powder. Ancho chili powder is typically not spicy, so you can substitute it with regular chili powder, like one you'd add to chili. And if you want to add heat to this salad, use cayenne pepper instead.
  • Butter lettuce. While Butter lettuce is somewhat crisp, it's softer than other lettuces. For more of a crunch, substitute it with Romaine.
  • Red onions. Though they have a more mild flavor, shallots can be used instead of red onions.
  • Blood oranges. If blood oranges are not in season, Navel oranges are my second choice. They're sweet and naturally seedless.
  • The goat cheese log can also be rolled in other nuts. My next choices are toasted pine nuts or pecans.
  • Dried fruit would be a delicious coating for the goat cheese too. And to really mix things up, blend the dried cranberries with the pistachios for the "crust."

Recipe Tips

  • If you're serving this salad to guests whose diets you're not sure of, serve the pistachio-crusted goat cheese slices on a separate plate. The salad is then vegan and still quite delicious.
  • Don't skip freezing the goat cheese once it's coated with the pistachios. It will be much easier to slice nicely this way. (If you're not going to slice it until the next day, you can keep it in the refrigerator.)
  • As with most salads, this goat cheese salad should not be dressed until you're ready to serve.
  • To avoid bruising and keep the lettuce looking as fresh as possible, it's best to tear, and not cut it into pieces.

How to Make It

- Place the goat cheese log on parchment paper and sprinkle it evenly with the chili powder.

- Pour the chopped pistachios onto the parchment paper to one side of the goat cheese and spread them into one layer, the width of the log.

Goat cheese log coated with chili powder with chopped pistachios next to it.

- Use the parchment paper to help you roll the log onto the pistachios, gently pressing down on it as you go.

Pistachio-crusted goat cheese log on parchment paper.

- Once you’ve coated the whole log, wrap the parchment paper around it with a large piece of plastic wrap. Twist the ends so it’s tight and then place it in the freezer for about 30 minutes.

Parchment paper and plastic wrap log.

- Unwrap and cut the log into about 12 to 16 evenly-sized slices. Refrigerate until you’re ready to assemble the salad. (I usually make the rest of the salad while it’s in the freezer.)

Pistachio crusted log of goat cheese on parchment.
Sliced, pistachio crusted log of goat cheese on parchment.

- Cut the peel off the blood oranges by first cutting a bit off each end, and then moving the knife down the sides of the fruit between the pith and the flesh of the citrus. Then you can either cut out the segments, like this, or slice it horizontally and then into bite-sized pieces.

Blood orange with peel being cut off.

- Toss the lettuce, oranges, dried cranberries and onions together in a large bowl. Add the vinaigrette and toss again. (I use about ¼ cup).

Blood orange salad in light wooden bowl.
Top view of a rounded jar with blood orange vinaigrette with a sprig of thyme on top.

- Then add the goat cheese slices to the top and very gently mix. Alternately, divide the salad evenly among four serving plates and top each one with 3 to 4 slices of the cheese. (I drizzle a bit more dressing over the cheese slices.)

Light green bowl filled with a bright-colored goat cheese salad with blood oranges, on dark wood background.

(More detailed instructions are in the recipe card below.)

Serving Suggestions

  • I like to serve this as a side or first course, and it definitely works as a vegetarian main course, too.
  • To make this salad heartier, shrimp or chicken would be a delicious addition. To keep it vegetarian, a handful of edamame would also be great.
  • The goat cheese salad is a fantastic BBQ dish, and it's excellent alongside grilled chicken, steak and shrimp.

Other Delectable Recipes with Blood Oranges

  • Blood Orange Turmeric Cake
  • Citrus Carpaccio with Jalapeño
  • Ceviche Blood Orange Tacos
  • Blood Orange Champagne Crème Brûlée
  • Blood Orange Panna Cotta Tart

Making it Ahead

  • The pistachio-crusted goat cheese can be made a day ahead of time. If you make it a day ahead, skip the 30 minutes of freezing time, and keep it wrapped with the parchment and plastic wrap in the refrigerator until you're ready to slice it. (See instruction no. 3 in the recipe card below.)
  • The vinaigrette can be made up to a couple of weeks ahead. When you're ready to use it, remove it from the refrigerator about 30 minutes ahead of time so that it has time to soften if it has solidified from the oil.

I hope you love this beautiful salad as much as I do!

Enjoy!

Light green bowl filled with a bright-colored goat cheese salad with blood oranges, on dark wood background.

Pistachio Goat Cheese Salad Recipe

Valentina K. Wein
This Goat Cheese Salad is a scrumptious blend of sweet and tangy flavors. Pistachio-crusted creamy goat cheese complements crisp greens, juicy segments of blood orange and dried cranberries.
5 from 3 votes
Print
Prep Time 30 minutes mins
Making the Vinaigrette 10 minutes mins
Total Time 40 minutes mins
Course Salad
Cuisine American
Servings 4
Calories 266 kcal

Equipment

  • parchment paper
  • plastic wrap

Ingredients
 
 

  • 1 (8-ounce) log goat cheese
  • ½ teaspoon Ancho chili powder
  • ⅓ cup pistachios, roughly chopped
  • 1 head Butter lettuce (about ¼ pound), washed, dried and torn into bite-sized pieces
  • 4 medium-large blood oranges
  • ½ cup thinly sliced red onion
  • ½ cup dried cranberries
  • about ¼ cup Blood Orange Vinaigrette

Instructions
 

For the pistachio-crusted goat cheese

  • Place a large sheet of parchment paper on a clean dry surface. Then place the goat cheese log along one side of it. and sprinkle it as evenly as possible, with the chili powder.
  • Pour the chopped pistachios onto the parchment paper to one side of the goat cheese log and spread them into one layer, the same width of the log. Use the parchment paper to help you roll the log onto the pistachios, gently pressing down on it as you go.
  • Wrap the parchment paper around the cheese log and then wrap it in a large piece of plastic wrap. Twist the ends so it’s tight and then place it in the freezer for about 30 minutes.
  • Unwrap and cut the log into 12 to 16 evenly-sized slices, and refrigerate until you’re ready to assemble the salad. (I usually make the rest of the salad while it’s in the freezer.)

Assembly

  • Slice the peel off the blood oranges and then you can either cut out the segments or slice it horizontally and then into bite-sized pieces. (Here's a guide to cutting citrus.)
  • In a large serving bowl, toss the lettuce, blood orange pieces, dried cranberries and sliced onions together. Add the vinaigrette and toss again. (I use about ¼ cup). Then add the goat cheese slices to the top and very gently mix -- or, alternately, evenly divide the salad among four serving plates and top each one with 3 to 4 slices of the cheese. (I usually drizzle a bit more dressing over the cheese slices.)

NOTES

Calorie count is only an estimate.

NUTRITION

Calories: 266kcal
Keywords main course salads, citrus recipes, recipe using goat cheese
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

 

 

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Reader Interactions

Comments

  1. angiesrecipes

    April 17, 2023 at 8:14 pm

    What a great combo of flavours, texture and colours! This is a salad after my own heart!

    Reply
    • Valentina

      April 28, 2023 at 8:50 pm

      Thank you, Angie. Enjoy! 🙂 ~Valentina

      Reply
  2. sherry

    April 18, 2023 at 6:20 pm

    this looks lovely. Hubby won't eat goats' cheese but i guess you could use another soft cheese.

    Reply
    • Valentina

      April 28, 2023 at 8:52 pm

      Hi Sherry, thanks so much! Fresh mozzarella or Burrata would also be delicious. Enjoy! 🙂 ~Valentina

      Reply
  3. Eha

    April 18, 2023 at 7:40 pm

    5 stars
    What an interesting combination! Especially since the use of ancho chillies and cranberries in not overly common this side of the Pond. Must try this during our blood orange season already for the looks!

    Reply
    • Valentina

      April 28, 2023 at 8:53 pm

      I hope you love it, Eha. Thank you. 🙂 ~Valentina

      Reply
  4. mimi rippee

    April 19, 2023 at 6:17 am

    This is brilliant! I love the goat cheese rolled in nuts and chile powder. Amazing. And with all of the other ingredients? So brilliant.

    Reply
    • Valentina

      April 29, 2023 at 11:48 am

      Wow, Mimi, thank you so much! 🙂 ~Valentina

      Reply
  5. David Scott Allen

    April 19, 2023 at 8:32 am

    I love this, Valentina - using chile powder and nuts on the goat cheese is so nice. Honestly, that would make a perfect appetizer all by itself! This is perfect timing as salad season is upon us!

    Reply
    • Valentina

      April 29, 2023 at 11:48 am

      Thanks so much, David. And yay to salad season! 🙂 ~Valentina

      Reply
      • David Scott Allen

        May 06, 2023 at 11:51 am

        5 stars
        We made the chèvre logs and served them with salad last night for Cinco de Mayo -- just delicious! Thanks!

        Reply
        • Valentina

          May 11, 2023 at 8:28 pm

          Yay! This makes me happy. 😀

          Reply
  6. Raymund | angsarap.net

    April 27, 2023 at 5:21 pm

    5 stars
    The combination of sweet and tangy flavors with creamy goat cheese and the zesty blood orange dressing is a winner. The pistachio crust adds a nice crunch to the salad, and the dried cranberries are a great touch.

    Reply
  7. Valentina

    April 29, 2023 at 11:49 am

    I hope you enjoy it, Raymund. Thank you. 🙂 ~Valentina

    Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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