Blackberry, Goat's Cheese, Pistachio & Rocket Salad
A simple and summery Blackberry, Goat's Cheese, Pistachio & Rocket Salad with a creamy honey mustard dressing drizzled over. Ready in just 5 minutes!
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Servings: 4 side serves
Calories: 199kcal
Cost: $10
Equipment
- small jar
Ingredients
For The Salad
- 80 g rocket (arugula)
- 200 g blackberries fresh
- 100 g goats cheese or feta soft
- 40 g pistachios shelled and roughly chopped
For The Honey Mustard Dressing
- 1 tbs Dijon mustard
- 1 tbs honey
- 1 tbs apple cider vinegar or white wine vinegar
- 1 tbs olive oil
- salt and pepper to season
Instructions
- Spread the rocket (arugula) onto a serving platter or bowl.
- Toss the blackberries over the top.
- Crumble the soft goats cheese (or feta).
- Top with the roughly chopped pistachios.
- In a small jar, add all of the dressing ingredients and shake until combined and creamy in appearance.
- Pour the dressing over the salad, toss gently to coat and serve immediately.
Notes
RECIPE NOTES & TIPS
- Use fresh (not frozen) blackberries - to hold their shape and give their 'just picked' summery flavour.
- Use a soft and creamy goats cheese or feta - rather than a firm, crumbly or salty feta.
- Pistachios can be substituted for toasted pecans if preferred - or omitted entirely for a nut-free salad.
- Do not add the salad dressing until you are ready to serve or it will wilt the rocket.
- If preferred, leave the salad dressing off and allow your guests to drizzle their own over the top of their salad once served.
- Best eaten on the day, but if the dressing hasn't been added, you can store this salad in an airtight container in the fridge for 1-2 days.
Nutrition
Calories: 199kcal | Carbohydrates: 14g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 333mg | Potassium: 284mg | Fiber: 4g | Sugar: 8g | Vitamin A: 731IU | Vitamin C: 14mg | Calcium: 183mg | Iron: 1mg
