Soups & Salads

Pineapple, Beet and Goat Cheese Salad

Name: Pineapple, Beet and Goat Cheese Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: North American
Ingredients: ### Dressing; 1/4 cup (60 ml) olive oil; 2 tbsp (30 ml) balsamic vinegar; 1/2 shallot, minced; 1 small garlic clove, minced; 1 tsp (5 ml) Dijon mustard; 3/4 tsp (4 ml) honey; 3/4 tsp (4 ml) dried basil; 1/4 tsp (1 g) salt; freshly ground black pepper to taste; ### Salad; Small box of mixed greens (142 g); 1/2 red onion, sliced; 2 bell peppers, raw; 2 raw beets, peeled and cut into matchsticks; 1/3 cup (83 g) pineapple chunks; 1/3 cup (75 g) goat cheese, crumbled; 2 tbsp (14 g) slivered almonds

This Beet & Pineapple Salad with Goat Cheese is an absolute showstopper! Inspired by the Boston Pizza favourite, I recreated this dish, and it has become a massive hit—not just in my kitchen but also on my website, where it draws thousands of visitors. One bite, and you will see why: it is sweet, tangy, creamy, and downright delicious. The combination of vibrant colours and fresh, summery flavours makes this salad a true celebration of simple, quality ingredients.

4.5 (8)

Prep

20 min

Cook

10 min

Total

30 min

Serves

Style

🍽 Elevated

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Every so often, I get questions about whether the beets need to be cooked for this recipe. The answer? Absolutely not! This salad celebrates the fresh, earthy crunch of raw beets. Just shred or mandoline them thinly, and they are ready to shine.

The combination of vibrant colours and fresh, summery flavours makes this salad a true celebration of simple, quality ingredients.

Ingredients

Servings:

### Dressing
1/4 cup (60 ml) olive oil
2 tbsp (30 ml) balsamic vinegar
1/2 shallot, minced
1 small garlic clove, minced
1 tsp (5 ml) Dijon mustard
3/4 tsp (4 ml) honey
3/4 tsp (4 ml) dried basil
1/4 tsp (1 g) salt
freshly ground black pepper to taste
### Salad
Small box of mixed greens (142 g)
1/2 red onion, sliced
2 bell peppers, raw
2 raw beets, peeled and cut into matchsticks
1/3 cup (83 g) pineapple chunks
1/3 cup (75 g) goat cheese, crumbled
2 tbsp (14 g) slivered almonds

Instructions

1
Combine all the salad dressing ingredients in a small jar and shake vigorously.
2
Roast the bell peppers under the broiler for about 10 minutes, turning frequently. Remove them to a bowl and cover tightly with plastic wrap (ensure it doesn't touch the hot peppers). This will loosen the skin, so once they cool, you will be able to peel them. Soak the onions in cold water while the peppers are broiling, then drain them (this will reduce their pungency).
3
Combine all the salad ingredients and pour the dressing over the salad. Enjoy!

FAQ

Can I make this salad ahead of time?+

Yes, you can prepare the dressing and roast the peppers up to 2 days in advance—just store them separately in the fridge. Toss everything together just before serving so the greens stay crisp and don't get soggy from the vinaigrette.

What can I use instead of goat cheese in this salad?+

Feta cheese, ricotta, or even crumbled blue cheese work beautifully with the sweet and earthy flavors. If you want to keep it creamy, try a dollop of mascarpone or fresh mozzarella instead.

Why do you cover the roasted peppers with plastic wrap?+

The steam trapped under the wrap softens the skin as the peppers cool, making them much easier to peel off cleanly. This simple step saves you time and gives you tender, skinless peppers without any charred bits.

Can I use canned or pre-cooked beets to save time?+

Absolutely—canned or vacuum-packed beets work great and cut your prep time significantly. Just drain them well and pat dry before adding to avoid watering down your dressing.