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This beautiful Spring Berry Salad with Almond-Cranberry Crusted Goat Cheese is studded with strawberries and served over baby greens, but you can use any seasonal berries or a combination of berries instead. Serve this salad alone or alongside grilled chicken or fish.
Berry Salad with Almond-Cranberry Crusted Goat Cheese
Berry Salad with Almond-Cranberry Crusted Goat CheeseThis salad is great for a dinner party, or for Mother’s Day – it’s not just delicious it’s also pretty to look at. I would make extra dressing if I was making this for guests. You can make the cheese ahead and assemble when ready to serve. Other fruity brunch ideas I love are Fruit Pizza, Blueberry Banana Bread, and Strawberries Romanoff.
More Salad Recipes you might like:
- Mixed Baby Greens with Strawberries, Gorgonzola, and Poppy Seed Dressing
- Autumn Salad with Pears and Gorgonzola
- Mixed Baby Greens and Arugula with Blackberries and Pecans
Berry Salad with Almond-Cranberry Crusted Goat Cheese
This beautiful Spring Berry Salad with Almond-Cranberry Crusted Goat Cheese is studded with strawberries and served over baby greens, but you can use any seasonal berries or a combination of berries instead. Serve this salad alone or alongside grilled chicken or fish.
Yield: 4 Servings
Serving Size: 2 cups salad, 3 balls
Ingredients
For the Almond-Goat Cheese Balls:
- 3 tablespoons chopped almonds
- 3 tablespoons chopped craisins
- 4 oz soft goat cheese log cold
For the dressing:
- 1 tablespoon red wine vinegar
- 1 -1/2 tablespoon cider vinegar
- 2- 1/2 tablespoons olive oil
- 1 teaspoon minced shallots
- 1 tbsp honey
For the salad:
- 5 oz 8 cups mixed baby greens
- 1- 1/2 cups sliced strawberries
Instructions
- Roll the cheese into 12 small balls with your hands, 1/3 oz each. In a small bowl combine the nuts and craisins. Roll the cheese in the nut mix and refrigerate until ready to eat.
- Place all the dressing ingredients in a small bowl and whisk.
- Combine the salad ingredients in a big salad bowl and toss with dressing or you can divide the ingredients equally between four plates.
Last Step:
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Nutrition
Serving: 2 cups salad, 3 balls, Calories: 239 kcal, Carbohydrates: 16 g, Protein: 7.5 g, Fat: 17 g, Saturated Fat: 5.4 g, Cholesterol: 13 mg, Sodium: 126 mg, Fiber: 3 g, Sugar: 12 g
I used fresh spinach from our garden and cream cheese — delicious!
This is absolutely delicious just as is! I served it with grilled salmon. There was enough salad fixins for lunch the next day, and I added some diced fresh peach to it. Amazing!
For Valentine’s Day I made your French Onion Soup, Baked Salmon Cakes with Zesty Avocado Cilantro Buttermilk Dressing and Berry Salad with Almond-Cranberry Crusted Goat Cheese. They were all huge hits and will be made many many more times. I highly recommend them all!
Thanks Mary-Lynn!
Delicious! BTY……where can I get that adorable strawberry slicer you showed in the video?
My favorite salad no matter the season!
This is delicious! Another great recipe.
Where can I get that strawberry slicer? That would be so handy!
Hi Gina. Any thoughts on using dates instead of craisins? I have a ton of dates in my fridge that I would love to use.Â
Sure!
Everything in this salad sounds great except for the goat cheese, it’s not a family favorite.
Any alternative suggestions of another soft, pliable cheese?
Feta would be good.
This is my new favorite salad recipe!! Made this tonight with tilapia piccata (following your flounder piccata recipe) and the pairing was delicious. Now I’ve finally found a salad I can be excited about! The dressing was wonderful too – nice and light, but flavorful. Didn’t have shallots around, so I used onion instead, but still came out great.
We are having this for dinner tonight. I’m going to add a little cut up prosciutto and I didn’t have almonds but I had walnuts!