This fresh berry salad with creamy goat cheese, crunchy pistachios and a homemade cherry vinaigrette is PERFECT for summer bbq’s, 4th of July or weeknight meals.

When summer hits there is nothing better than creating vibrant salads from the freshest ingredients from backyard gardens, farm stands and farmers markets. This beautiful berry salad is bursting with juicy mixed berries, creamy goat cheese, crunchy pistachios and tender mixed greens. The cherry vinaigrette is bright, tangy and just the right amount of sweet and the perfect complement to the berries.

Light, refreshing and ready in minutes, this salad is a crowd-pleaser and a stunning addition to any summer table. In my opinion, it makes the perfect 4th of July salad with its red, white and blue hues…major patriotic vibes. Or I like to prep a large batch to use for weekday lunches. I just add a piece of salmon or a veggie burger on the side for protein.

Why you’ll love this berry salad

This mixed berry salad isn’t just a stunner…it’s the kind of salad you will want to make on repeat, summer after summer. Here are more reasons it will become a fast favorite:

Seasonal and fresh- A recipe that makes the most of summer’s juiciest berries bringing in-season flavors right to your table.
Nutrient packed- Loaded with fiber, antioxidants and healthy fats, this salad is as nourishing as it is delicious.
Hits irresistible flavor notes- Sweet and savory. Never met a person who could resist this combo.
Crowd-pleasing- Not only delicious, this salad is a total stunner.
Perfect fourth of July salad- Mixed berries and goat cheese = red, white and blue!

Ingredients you’ll need

For the berry salad:

Greens- I love the tenderness of red butter lettuce but it’s not always available. Feel free to use any greens, I recommend a tender variety, such as baby kale, spinach, arugula or spring mix.

Berries- I use a combination of strawberries, raspberries, blueberries and blackberries. Use any mix of berries according to your taste. Make sure to wash and dry the berries before adding to the salad.Note: I do not recommend frozen berries as they will turn mushy. Save the frozen for jams, compotes, smoothies and the like.

Goat cheese- I prefer the log which you can choose to crumble or slice into larger rounds. I opt for the plain variety but a honey goat cheese would be fab.

Pistachios- Save time by purchasing a variety that’s already been hulled. Toss a handful into a Ziploc bag and crush with a rolling pin, mallet or wooden spoon. Easy peasy.

For the cherry vinaigrette:

Balsamic vinegar- No need for a fancy, aged variety since it will be cooked down and reduced.

Honey- You could use sugar, but I prefer to use a natural sweetener like honey.

Cherry preserves- Trader Joe’s makes a super tasty one, but FYI is a seasonal product (stock up so you have extra in other seasons!). I’ve also snagged a good one from World Market.

Red wine vinegar

Garlic- Use fresh, finely minced.

Olive oil- Extra virgin olive oil, and use a milder variety so it isn’t overpowering.

Salt and pepper- Kosher salt and freshly ground pepper.

How to make this berry salad

First start by filling a bowl with greens. Next scatter the mixed berries evenly throughout the salad.

Place the goat cheese atop the salad, either in crumbles or bigger, cut rounds.

Finish the salad with a generous sprinkle of crushed pistachios.

Finally dress the salad with the cherry vinaigrette…the best part!!!

Serve and prepare yourself for accolades!

How to make homemade cherry vinaigrette

Trust me when I say “do not skip this part of the recipe!” This tart and tangy vinaigrette is what takes this salad to the next level. Everyone (you bet I’m talking in absolutes here) who has had this dressing says that they literally want to drink it…a testament if I’ve ever heard one.

First start by pouring the balsamic vinegar and honey into a small saucepan. Bring the mixture to boil over medium high heat, then reduce the heat to medium low and simmer until the mixture is reduced by half. This will take about 5 minutes. Once reduced, remove the saucepan from the heat and whisk in the cherry preserves, red wine vinegar, garlic and pinch of salt until combined.

Lastly add in the olive oil and continue to whisk until emulsified. Transfer the dressing to a glass container until ready to use. I like to use a glass mason jar, which makes it easy for storage. It’s also a great vessel to sit out at a picnic for guests to pour their own. Note: I do not like to dress the salad ahead of time. The greens become too soggy, and no one likes a soggy salad. I find it’s best to let guests drizzle it themselves if serving at a picnic or barbeque.

Variations and serving suggestions

Make it a meal: Add grilled salmon, shrimp, chicken or a veggie burger. As I mentioned before, I like to batch prep this and eat throughout the week paired with a protein.

Make it dairy free or vegan: omit the goat cheese or swap it out for a dairy free option.

Nut substitutions: hazelnuts, pecans, almonds or walnuts work well in this salad.

Perfect side dish: pairs well with grilled meats, sandwiches (like this chickpea salad sandwich) and quiche.

Make ahead tips and storage

Prep the berries and the dressing in advance. The salad comes together in minutes with a little prep work making it perfect for entertaining.
Keep the salad components separate until ready to eat/serve.
Shake or stir the vinaigrette before serving.
This salad is best dressed just before serving, or by offering the dressing on the side.
Store the cherry vinaigrette in an airtight, glass container in the fridge for up to two weeks. A mason jar works perfectly for this.
Store leftover, undressed, salad in a glass, airtight container in the refrigerator for up to 3 days.