Blackberry Balsamic Salad with Fried Goat Cheese

This delicious salad of arugula, blackberries and crispy, creamy, fried goat cheese is topped with a luscious blackberry balsamic dressing. The olive oil, Dijon mustard, and balsamic vinegar compliment the flavorful Oregon blackberries making this Blackberry Balsamic Salad with Fried Goat Cheese a go-to weeknight meal!

Recipe created by Erin from

oregon berries blackberry balsamic salad fried goat cheese


For the Blackberry Balsamic Dressing

½ cup blackberries
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
Salt and pepper, to taste

For the Fried Goat Cheese

11 oz goat cheese
1 cup panko breadcrumbs
1 egg, lightly beaten
¼ cup flour
Vegetable oil, as needed (for pan frying)

For the Blackberry Salad

6 cups arugula, baby spinach or lettuce
1 cup blackberries
1 avocado, sliced
¼ cup red onion, sliced
4 radishes, sliced


For the Blackberry Balsamic Dressing

Step 1
Purée dressing ingredients in a food processor blender until smooth, set aside.

For the Fried Goat Cheese

Step 1
Place goat cheese in the freezer for 15 minutes to firm it up before slicing.

Step 2
Arrange three bowls, fill one with panko, one with flour, and one with beaten egg.

Step 3
Remove the goat cheese from the freezer. Slice it into ½-inch rounds. Dip the cheese in the flour, then egg, and then panko mixture, coating both sides.

Step 4
In a small pan, add enough oil to reach halfway up the goat cheese rounds. Heat over medium-high heat, to about 375°F. Add goat cheese rounds to the pan and cook until golden, about 30 seconds, flip and brown the other side. Set aside on paper towels, to drain.

For the Salad

Step 1
Serve arugula topped with the fried goat cheese and drizzle with blackberry dressing.

Step 2
Garnish with blackberries, avocado, red onion and radishes. Enjoy!