This Mixed Berry and Goat Cheese Salad is beautiful, nutritious, and so delish. Mixed greens are tossed with fresh seasonal berries, red onion, creamy goat cheese, and toasted almonds and then drizzled with a homemade sweet and tangy raspberry chipotle vinaigrette. It’s the perfect spring/summer salad recipe for your next brunch, barbeque, or lunch on the patio.
One thing I love most about living in The Texas Hill Country is visiting all the unique little towns. Last week, Tom and I went to Comfort, which is the town where my daughter got married a few years ago. It’s become one of my favorite places to go for a little shopping and lunch.
We had lunch at High’s House Cafe and Store. They have the best salads and sandwiches. I love that their soups and salads incorporate seasonal produce. I had the High’s House Salad, and it was so YUM! Right when it came out, I knew I wanted to come up with a version for the blog. High’s version had feta cheese and did not include blueberries or red onion.
Tammy’s Tips for Mixed Berry and Goat Cheese Salad
Greens – High’s version and my version both used mixed greens. Spinach would also work well.
Berries – I used strawberries and blueberries. You can add or sub your favorites. I try to eat berries every day. They are high in fiber, antioxidants, and vitamin C. Some of the health benefits include aid in digestion, boost immunity, reduce inflammation, and support cardiovascular health.
Cheese – I love the tart and creamy flavor of the goat cheese. I buy the log and crumble it when it comes right out of the fridge. Feta, gorgonzola, or blue cheese would also be delish.
Almonds – Walnuts or pecans can be substituted for the almonds in this recipe. Nuts are excellent sources of healthy fats, fiber, and protein.
Raspberry Chipotle Vinaigrette – This dressing is the perfect combination of sweet with a bit of spice. You can adjust the amount of adobo sauce according to your taste. I used Frontera Chipotle Pepper Adobo Seasoning Sauce. You can also use the sauce from a can of chipotle pepper in adobo. I prefer the Frontera because it doesn’t contain any refined oils or weird fillers. You can also leave the chipotle sauce out altogether.
Additions – Grilled chicken or salmon would be a great addition for a quick weeknight dinner. A scoop of my chicken salad for lunch or brunch on the patio would also be tasty!
This salad is customizable, full of fresh flavor, and the perfect addition to your spring and summer celebrations! If you make this recipe, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you!
Mixed Berry and Goat Cheese Salad with Raspberry Chipotle Vinaigrette
This Mixed Berry and Goat Cheese Salad is beautiful, nutritious, and so delish. Mixed greens are tossed with fresh seasonal berries, red onion, creamy goat cheese, and toasted almonds and then drizzled with a homemade sweet and tangy raspberry chipotle vinaigrette. It's the perfect spring/summer salad recipe for your next brunch, barbeque, or lunch on the patio.
For The Raspberry Chipotle Vinaigrette
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 cup fresh or frozen raspberries
- 1/2 tbsp dijon mustard
- 1/2 tbsp honey can add more if you would like it sweeter
- 1 clove of garlic
- 1 tsp chipotle pepper in adobo sauce adjust according to your taste
- 1/2 tbsp fresh lemon juice
- salt and pepper to taste
For The Salad
- 8 cups mixed greens
- 1 small red onion, thinly sliced
- 1 1/2 cups fresh strawberries, sliced
- 1 cup fresh blueberries
- 1/2 cup sliced almonds, toasted
- 1/2 cup goat cheese, crumbled
For The Vinaigrette
Add all of the ingredients to a blender or food processor and pulse until smooth.
For The Salad
Add mixed salad greens to large salad bowl. Top with remaining salad ingredients. Toss just before serving. I like to serve with the dressing on the side.
We recommend using organic ingredients whenever possible.
You might enjoy these salad recipes as well.