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Red Berry Salad with Granola-Crusted Goat Cheese
  • 1 serving
  • Mins
    Prep Time
  • Mins
    Cook Time

A gorgeous summer salad comprised of ripe raspberries and strawberries, tangy goat cheese encrusted with crisp granola, and a silky double berry vinaigrette.


1 ounce soft goat cheese
2 Tbsp granola, clusters broken up
2 cups mixed salad greens, preferably organic
¼ cup raspberries, preferably organic
2 medium strawberries, preferably organic, hulled and chopped
2 Tbsp Red Berry Vinaigrette
+For the vinaigrette+
1 cup fresh raspberries, preferably organic
3 medium strawberries, preferably organic, hulled & quartered
1 Tbsp champagne vinegar
1 tsp coarse ground (country style) Dijon mustard
Tbsp pure maple syrup, preferably Grade B
2 T canola (or other neutral-flavored) oil
Kosher salt, to taste (about ½ tsp)
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Divide the goat cheese into small pieces and roll into balls using your palms. Lay the granola out on a plate. Roll the goat cheese balls in the granola, pressing so that the granola stick and creates a crust. Set aside. Place the greens on a plate. Top with granola-crusted goat cheese balls, raspberries, and strawberries. Drizzle the vinaigrette over the top and serve. +For the vinaigrette+ Place raspberries and strawberries in a mini food processor or blender. Process/blend until pureed. Add in the vinegar, mustard, and maple syrup. Process/blend until well-mixed. With the motor still running, stream in the oil and process/blend until emulsified. Season to taste with salt. Store in an air-tight container in the refrigerator for up to 1 week.

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