Strawberry Blueberry Salad (Print Version)
Colorful summer salad with berries, candied walnuts, goat cheese and honey dijon vinaigrette - perfect for any occasion!
# Ingredients:
→ Candied Nuts
01 -
1 tablespoon butter
02 -
1 cup walnuts, barely chopped
03 -
1 tablespoon brown sugar
→ Salad
04 -
4 to 5 ounces lettuce mix
05 -
2 cups strawberries, cut in half or quarters
06 -
1 cup blueberries
07 -
1/2 cup goat cheese or feta cheese, crumbled
08 -
1/8 cup red onion, sliced (optional)
09 -
1/4 cup fresh basil leaves (optional)
→ Dressing
10 -
1/2 teaspoon kosher salt
11 -
1/2 teaspoon dijon mustard
12 -
2 teaspoons honey
13 -
1 1/2 tablespoons red wine vinegar or lemon juice
14 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Wash the berries well and slice the strawberries in half or quarters.
02 -
In a small skillet over medium-low heat, add butter, walnuts, and brown sugar. Toss with a spoon for around 3 minutes until fragrant. Monitor carefully as nuts and sugar can burn quickly. Cool slightly.
03 -
Add all dressing ingredients to a jar with a lid and shake well to emulsify.
04 -
In a large bowl, combine lettuce and half of each topping ingredient, including candied walnuts and some dressing. Toss well with tongs.
05 -
Arrange salad on a platter or in a salad bowl. Sprinkle with remaining ingredients and drizzle the rest of the dressing on top. Serve immediately.
# Additional Notes:
01 -
The 2 cups of strawberries are measured whole, roughly half of a 1-pound carton.
02 -
Tossing only half the ingredients ensures a layered presentation and avoids toppings sinking to the bottom.
03 -
Walnuts can be substituted with pecans if preferred.
04 -
Serves 4 generously but can stretch to 6–8 servings for parties with multiple dishes.
05 -
Extra dressing can be stored in the fridge for up to one month.