Description
A vibrant salad perfect as a light dinner or side. Sweet berries and creamy goat cheese meet tangy champagne vinaigrette.
Ingredients
Units
Scale
- 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