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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.

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Rate this recipe 4.1/5 (8 Votes)


  • 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)


Servings 1
Preparation time 10mins
Cooking time 10mins


Step 1

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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