Summer Berry Salad

This vibrant Strawberry Blueberry Salad brings together the sweetest gems of summer in one refreshing dish. The combination of juicy berries, creamy goat cheese, and candied walnuts creates a perfect balance of flavors that has become my go-to for everything from casual weeknight dinners to special occasions.

I first created this salad for a summer garden party, and it quickly became the most requested dish in my repertoire. Something about the combination of those jewel-toned berries against the verdant greens makes everyone reach for seconds.

Ingredients

• Fresh strawberries: Select plump, fully red berries with a sweet fragrance for the best flavor.
• Blueberries: Look for firm berries with a dusty bloom, indicating freshness.
• Lettuce mix: A combination of tender greens provides the perfect backdrop for the vibrant berries.
• Walnuts: The foundation of our quick candied topping, adding essential crunch and warmth.
• Brown sugar: Transforms ordinary nuts into sweet, caramelized morsels.
• Goat cheese: Adds creamy tanginess that perfectly complements the sweet berries.
• Red onion: Optional but recommended for a gentle peppery bite that balances the sweetness.
• Fresh basil: Another optional addition that brings an aromatic dimension to the salad.
• Simple vinaigrette ingredients: Honey, dijon, olive oil, and vinegar create a light dressing that enhances without overwhelming.

Step-by-Step Instructions

Prepare the berries:

Wash strawberries and blueberries thoroughly under cool running water. Hull the strawberries and slice them into halves or quarters depending on their size. The berries should be bite-sized but substantial enough to stand out in the salad.

Make candied walnuts:

Melt butter in a small skillet over medium low heat. Add roughly chopped walnuts and brown sugar, stirring constantly for about 3 minutes until the mixture becomes fragrant and the sugar begins to caramelize. Watch carefully as this mixture can burn quickly. Transfer to a plate to cool slightly before adding to the salad.

Mix the dressing:

Combine salt, dijon mustard, honey, red wine vinegar or lemon juice, and olive oil in a jar with a tight fitting lid. Shake vigorously until the mixture is well combined and slightly thickened. This emulsification process creates a smooth, cohesive dressing that will cling beautifully to the salad ingredients.

Build the base layer:

In a large bowl, combine the lettuce mix with half of each ingredient including the berries, candied walnuts, and cheese. Drizzle with some of the prepared dressing and toss gently but thoroughly using tongs to ensure even coating.

Arrange the final presentation:

Transfer the dressed base to a serving platter or bowl. Artfully sprinkle the remaining berries, nuts, cheese, and optional ingredients over the top. Finish with a light drizzle of additional dressing. This layering technique creates visual appeal and ensures every serving contains plenty of the star ingredients.

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The candied walnuts are truly the secret weapon in this salad. I discovered their transformative power years ago when looking to add something special to a simple green salad, and now I make extra batches just to have on hand for snacking.

Seasonal Adaptations

This salad shines brightest during late spring and summer when berries are at their peak, but you can enjoy variations year round. In fall, substitute sliced apples and dried cranberries for the fresh berries. Winter citrus segments add brightness during colder months. Spring brings the option of adding tender asparagus tips or sugar snap peas for a completely different take.

Make It A Meal

Transform this salad from side dish to main course by adding grilled chicken breast, seared salmon, or marinated tofu. The protein pairs beautifully with the existing flavors while making the dish substantially more filling. For a vegetarian option that maintains the lightness of the original, add a scoop of quinoa or farro for satisfying texture and additional nutrition.

Storage Tips

For optimal freshness, store components separately until just before serving. Washed and dried greens will stay crisp for several days when wrapped in paper towels and stored in the refrigerator. The candied walnuts can be made up to a week in advance and kept in an airtight container at room temperature. Dressing will keep for a month refrigerated, simply bring to room temperature and shake well before using.

Recipe FAQs

→ Can I make the candied walnuts ahead of time?

Yes! The candied walnuts can be made 2-3 days in advance and stored in an airtight container at room temperature. Just be sure to watch them carefully while cooking as nuts and sugar can burn quickly.

→ What can I substitute for goat cheese?

Feta cheese makes an excellent substitution for goat cheese in this salad. For a dairy-free option, you could use avocado slices or simply omit the cheese altogether.

→ How do I keep the salad fresh for a party?

For best results, prepare all components separately and assemble just before serving. Store washed berries, prepared lettuce, and dressing separately in the refrigerator. The layering technique in the instructions helps keep the salad looking fresh even after sitting for a short time.

→ Can I use frozen berries instead of fresh?

Fresh berries work best for this salad's texture and appearance. If using frozen berries, thaw completely and drain well to prevent excess moisture from watering down your salad. They're best added right before serving.

→ What other fruits can I add to this salad?

This salad is versatile! Try adding raspberries, blackberries, sliced peaches, mandarin oranges, or thinly sliced apples. Just keep the total amount of fruit similar to maintain the right balance with other ingredients.

→ How long will leftover salad keep?

Once dressed, this salad is best enjoyed immediately or within a few hours. If you anticipate leftovers, reserve some undressed components separately and assemble individual portions as needed. Dressed leftovers will become soggy after about 12 hours.