What is the point of putting three types of berries in a salad? Each one does something different. Raspberries are tart and soft. Blueberries are sweet and firm. Sliced strawberries are juicy and bright. Together on spring greens with cooked quinoa, sliced red onion, and crumbled goat cheese, they turn a green salad into something you actually want to eat.
The champagne vinaigrette is where the flavor comes from: champagne vinegar, olive oil, shallot, garlic, lemon juice, Dijon mustard, and honey blended smooth. It is fruity and sharp enough to stand up to the berries without overwhelming the greens. A keeper for spring and summer.
Tips for Making Triple Berry Quinoa Salad
Use fresh, ripe berries
Frozen berries thaw into mush and release too much liquid onto the greens. If using frozen, thaw and drain well on paper towels. 
Ripe berries are sweeter and balance the tangy vinaigrette. Under-ripe berries are sour and fight with the lemon juice in the dressing.
Dress lightly
Start with half the vinaigrette and toss. Add more if needed. Overdressed berry salads become a purple puddle at the bottom of the bowl.
Add the goat cheese last, crumbled over the top. It does not need to be tossed in. It softens on contact with the dressed greens.
Triple Berry Quinoa and Spring Green Salad
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
A vibrant salad perfect as a light dinner or side. Sweet berries and creamy goat cheese meet tangy champagne vinaigrette.
Ingredients
- 5 oz (142 g) spring greens mix
- 1/2 cups (118 ml) raspberries
- 1/2 cups (118 ml) blueberries
- 3/4 cups (177 ml) strawberries, sliced
- 1/4 cups (59 ml) thinly sliced red onion
- 1 1/2 cups (355 ml) cooked quinoa
- goat cheese
- 1/4 cups (59 ml) champagne vinegar
- 1 shallot, finely diced
- 1 clove garlic, minced
- 1/2 a lemon juice
- 1 tsp Dijon mustard
- 2 tbsp honey
- 1/2 cups (118 ml) olive oil
Instructions
- Combine all ingredients in a food processor or blender and pulse to combine.
- Combine all salad ingredients in a large bowl.
- Drizzle with about half of the dressing.
- Toss to combine, then add more dressing as desired.
- Top with crumbled goat cheese and serve.
Notes
- For best flavor, use fresh, ripe berries. If using frozen berries, thaw completely and pat dry before adding to the salad.
- To make the salad ahead, prepare the quinoa and vinaigrette separately. Combine with the berries and greens just before serving to prevent the berries from releasing too much liquid.
- Feel free to substitute other cheeses, such as feta or chevre, for the goat cheese. A sprinkle of toasted nuts or seeds also adds a nice crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15
- Sodium: 150
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
Can I use a different cheese?
Feta is saltier and firmer. Chevre is creamier. Ricotta works if you want something very mild. The cheese should be soft enough to crumble.
Can I make the vinaigrette ahead?
Yes. It keeps in the fridge for up to a week. Shake before using. The olive oil may solidify when cold but liquefies at room temperature.
What if I cannot find champagne vinegar?
White wine vinegar is the closest substitute. It is slightly less delicate but works. Apple cider vinegar is fruitier and changes the character of the dressing.
