Berry Goat Cheese Salad
This berry goat cheese salad is one of my favorites to bring to the table when berries are at their peak. It’s vibrant and fresh, and the citrus-honey dressing ties everything together beautifully. The key is layering the ingredients instead of tossing too early so every bite keeps its texture and flavor.
Servings: 8 servings
Ingredients
For the Salad
- 16 ounces mixed greens spring mix or baby greens
- 3 tablespoons fresh mint finely chopped
- 1 cucumber thinly sliced or diced
- 1 pint fresh raspberries washed
- 1 pint fresh blueberries washed
- 1 pint fresh blackberries washed
- 1 pint fresh strawberries washed and sliced
- 8 ounces goat cheese crumbled
- ½ cup candied pecans or sliced almonds (optional for crunch)
For the Citrus Vinaigrette
- ¾ cup good-quality extra virgin olive oil
- ½ cup fresh orange juice
- zest of 1 orange
- 1-2 teaspoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon sea salt more to taste
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic quartered
Instructions
Make the Dressing
- Add the olive oil, fresh orange juice, orange zest, honey, Dijon mustard, salt, pepper, and garlic cloves to a mason jar. Secure the lid and shake vigorously until well combined and slightly emulsified. Let the dressing sit for about 10 minutes so the garlic infuses the flavor. Remove the garlic pieces before serving if you prefer a milder taste.
Prepare the Salad
- Add the mixed greens to a large serving bowl or platter. Sprinkle the chopped fresh mint evenly over the greens for a light, refreshing flavor. Add the sliced cucumber and gently toss with the greens to distribute evenly.
- Scatter the raspberries, blueberries, blackberries, and strawberries evenly across the greens. Try to distribute them gently so the delicate berries stay whole.
- Break the goat cheese into small chunks and place them throughout the salad. Larger pieces create creamy bites that pair beautifully with the berries. If using, sprinkle the slivered almonds over the salad just before serving. (You can also serve them on the side so guests can add their own.)
Dress & Serve
- Drizzle the citrus honey dressing evenly over the salad about 15 minutes before serving. Do not toss; let the salad sit briefly so the greens absorb some of the dressing.
- Serve immediately and enjoy. As you begin serving, gently toss portions on each plate to mix the ingredients slightly while keeping the beautiful layered presentation intact. Mangia! (Eat!)
Notes
- Use ripe, fresh berries. The flavor of this salad depends on sweet, juicy berries. If they are slightly tart, the honey-orange dressing balances them perfectly.
- Taste the dressing first. If your oranges are very sweet, add a tiny splash of vinegar or extra salt to balance the flavor.
- Make the dressing up to 2 days ahead of time. Store the dressing in the fridge and let it come to room temperature before serving (take it out of the fridge an hour in advance). Shake the jar and presto! You are ready to dress your salad.
- Serve the salad in a flat and wide serving platter as pictured. This means there will be no more digging for all the yummy toppings at the bottom of the bowl! Simply distribute the dressing evenly over the top and the it will seep down to coat all the toppings and salad underneath. Voila!
- Dress the salad 10 minutes before serving and DO NOT TOSS. When you serve the salad in a shallow, wide serving platter you don’t need to toss the salad.
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 38g | Protein: 9g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 13mg | Sodium: 449mg | Potassium: 527mg | Fiber: 10g | Sugar: 23g | Vitamin A: 1261IU | Vitamin C: 91mg | Calcium: 111mg | Iron: 3mg
