Red Berry Salad with Granola-Crusted Goat Cheese

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

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

1

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

1

servings

Ingredients

  • 1

    ounce soft goat cheese

  • 2

    Tbsp granola, clusters broken up

  • 2

    cups mixed salad greens, preferably organic

  • 1/4

    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

  • 1 1/2

    Tbsp pure maple syrup, preferably Grade B

  • 2

    T canola (or other neutral-flavored) oil

  • Kosher salt, to taste (about 1/2 tsp)

Directions

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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