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A bowl of mixed salad leaves, radish, tomato, cucumber, sugar snap peas, pickled red onions, with goat's cheese and blackberries served with a small jug of raspberry vinaigrette.

Blackberry & Goat Cheese Salad Recipe

Fresh, vibrant and full of contrast, this blackberry and goat cheese salad with a fresh raspberry vinaigrette dressing, makes a great light lunch for two or a side salad for four.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Calories: 382kcal
Author: Lesley Garden

Equipment

  • chopping board
  • Kitchen knife
  • measuring spoons
  • Kitchen scales
  • food processor or high speed blender
  • jam jar or serving dish with lid

Ingredients

  • 100 g bag mixed salad leaves (washed and drained)
  • 100 g blackberries (halved)
  • 2 tablespoon pickled red onions (see notes below)
  • ¼ cucumber (chopped)
  • 10 cherry tomatoes (halved)
  • 5 radishes (thinly sliced)
  • 10 sugar snap peas (halved)
  • 100 g soft goat cheese
  • 2 tablespoon flaked almonds

Raspberry Vinaigrette Dressing

  • 150 g fresh raspberries
  • 1.5 tablespoon extra virgin olive oil
  • ½ tablespoon red wine vinegar
  • ½ teaspoon Dijon mustard
  • sea salt & black pepper (to taste)

Instructions

  • Divide and layer all the salad vegetable ingredients between two bowls.
  • Place a non-stick pan over medium high heat and add the flaked almonds. Keep the almonds moving around the pan to gently toast them, taking care not to burn the nuts. Once toasted, remove from the pan and set aside to cool.
  • Using a teaspoon, crumble the goat cheese into small pieces and scatter it over the salad, dividing it evenly between the two bowls.
  • Place all the ingredients for the raspberry vinaigrette into a food processor or high speed blender. Blend until smooth and pour into a small jug or jam jar for serving.
  • Drizzle the vinaigrette over the salad, and finish with a sprinkle of the toasted almonds. Serve immediately.

Notes

For pickled red onions, you can make your own quick pickle by adding 1 teaspoon of caster sugar to a bowl, along with ½ red onion thinly sliced and then add just enough red or white wine vinegar to cover the onion. Store any leftover onion in the vinegar, in a covered bowl in the fridge for 7 days.
Leftover raspberry vinaigrette can be stored in a sealed container, or jam jar, in the fridge for up to 7 days.
Nutrition Facts
Blackberry & Goat Cheese Salad Recipe
Amount Per Serving
Calories 382 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 23mg8%
Sodium 1391mg60%
Potassium 667mg19%
Carbohydrates 23g8%
Fiber 11g46%
Sugar 10g11%
Protein 15g30%
Vitamin A 4850IU97%
Vitamin C 61mg74%
Calcium 172mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Lunch, Salad, Side Dish
Cuisine : British
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