Salad with Goat Cheese Pecan Balls & Raspberry Vinaigrette


Potluck salad for entertaining and BBQ's

With summer here we have been enjoying our lazy days and warm weather celebrations. My daughter finished kindergarten this week and we are gearing up for camp and travels. For a recent potluck in Santa Monica I made a huge Greek Salad. This week I have another potluck and have a new salad. For this one I combined creamy, tangy goat cheese with toasted pecans, sweet raspberries and tossed with fresh mixed greens.

Memorial Day Beach Party Potluck

My friend Angie hosted a lovely beach potluck picnic in Laguna Beach for Memorial Day. I created another sweet meets savory, fruit & cheese combination inspired by my last post Omelette with Brie Cheese Basil and Strawberries.

Summer salad with goat cheese and fresh raspberries

Do you have a favorite salad with fruit? What is your favorite dressing?

Green salad for parties, outdoor entertaining and BBQ's


Salad with Goat Cheese Pecan Balls & Raspberry Vinaigrette

Makes 4 servings -or- Serves as many as you want it to. Make a Big Batch for your family or for entertaining.


  • Dress as needed. Greens will stay fresh as long as you keep oils and dressings off until serving.



  • 5-7 ounces Baby Greens or Baby Spinach leaves
  • 8 oz Goat Cheese (assume 1-2 ounces of Goat Cheese per person)
  • 1-2 cups ground toasted Pecans
  • 1-2 cups fresh Raspberries
  • ground Black Pepper

{Raspberry Dressing}

4-6 servings


Goat Cheese Balls: Toast pecans in a 350˚F oven with the rack in the middle for about 10 minutes, until fragrant and lightly browned. Watch that they do not burn. Lets nuts cool. Add pecans to blender or food processor, grind until finely ground like bread crumbs. Shape goat cheese into balls about 3/4 inches each. Roll goat cheese balls in toasted pecans.

Dressing: Add oil, vinegar and raspberries to food processor or blender. Blend until well combined. Taste and add stevia or sweetener of choice until desired level of sweetness is achieved.

Prepare Salad: Top greens with goat cheese balls, fresh raspberries and some ground black pepper. Drizzle with raspberry dressing.


Potluck Salad Recipe Links


~ Marla Meridith

Join the Conversation

36 thoughts on “Salad with Goat Cheese Pecan Balls & Raspberry Vinaigrette

  1. This looks fantastic. I like to do pistachio crusted goat cheese. It looks like you had an army at your picnic…so much food. But that beach air definitely ups the appetite 🙂

  2. This is my dream salad! I love, love goat cheese and can’t wait to make this salad … maybe this weekend!

    My food processor just broke but I am waiting to buy one because my boyfriend and I are moving and need to save right now. This giveaway would be great!


  3. LOVE summer and fresh from the garden salads! I made Tahini dressing for last night’s, but my fave is balsamic…

  4. This is such a beautiful salad! I love how you paired the little goat cheese balls with raspberries. The dressing looks fantastic too!

  5. The photo collage – the photographs… the recipe… the post – all gorgeous and full of life and colour and SPRING! YUM. I have done a similar salad with toasted goat cheese croutes… encrusted in hazelnuts. They are flat medallions, or rectangles, grilled until the nuts toast on the outside, and then laid over the top of the salad. YUM. This one looks great, too – and I must try your dressing.

  6. What a georgous, tasty & well flavoures summer salad!!

    I so love the idea of the pecans that are covered around the goat’s cheese!! That raspberry vinegraitte is calling my name,..mmmmmmmmmm!!!

  7. This looks like one awesome memorial day party! I love the goat cheese balls in that salad…perfect with the raspberry vinaigrette.

    Awesome giveaway! My roommate just moved out and took her food processor with her…I’m now in serious withdrawal!