Add new photo
image preview
Add To Cookbooks

    Red Berry Salad with Granola-Crusted Goat Cheese

    Red Berry Salad with Granola-Crusted Goat Cheese

    Photo by Lauren Z.

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

    • Prep Time


    • Cook Time


    • Servings



    • Unlock Grocery List!
    • 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)


    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.


    More recipes by Lauren Z.