Introduction
Ah, summer! There’s just something magical about those long, sunny days, picnics, barbecues, and the sheer joy of fresh, seasonal produce. When the berries are bursting with flavor and the greens are crisp, my heart just sings. This Summer Berry Salad? It’s basically summer in a bowl. It’s the kind of simple, vibrant dish that feels effortlessly fancy but takes mere minutes to throw together. Seriously, if you can toss ingredients in a bowl, you can make this showstopper. It’s become my go-to for last-minute potlucks, weeknight dinners when I crave something light and refreshing, or just when I want to feel like I’m eating sunshine. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: We’re talking maybe 10 minutes from start to finish. Perfect for busy weeknights!
- Easy: No cooking required, just simple assembly. Anyone can make this!
- Giftable: Bring the components separately and assemble at your destination – everyone will thank you!
- Crowd-pleasing: Who doesn’t love fresh berries and a tangy dressing? It’s always a hit.
Ingredients
- 3 cups baby spinach: Adds a tender, slightly sweet base.
- 4 cups mixed greens: For variety in texture and flavor. Feel free to use your favorite blend!
- ¾ cups blueberries: Little pops of sweet goodness.
- ¾ cups raspberries: Delicate and tangy, they pair beautifully.
- ¾ cups strawberries, quartered: Juicy and sweet, the quintessential summer fruit. Make sure they’re ripe!
- ¼ cup goat cheese (optional): Adds a creamy, tangy counterpoint that is just divine. If you’re dairy-free, simply omit!
- ¼ cup sunflower seeds: Provides a lovely crunch. Toasted seeds are even better!
- 1 cup raspberry vinaigrette: The star dressing! You can use store-bought for speed or make your own.
How to Make It
Making this salad is ridiculously simple. Think of it less like cooking and more like assembling a beautiful edible bouquet!
First, grab your biggest, prettiest salad bowl. You want plenty of room to toss everything without making a mess.
Add your baby spinach and mixed greens to the bowl. Give them a little fluff.
Next, gently add the stars of the show: your lovely blueberries, raspberries, and quartered strawberries. I like to scatter them evenly over the greens.
If you’re using goat cheese, crumble it over the berries and greens now. That tangy saltiness is chef’s kiss.
Sprinkle your sunflower seeds over the top for that essential crunch.
Now for the dressing! Drizzle about half of the raspberry vinaigrette over the salad. You can always add more, but it’s hard to take it away. I always start conservatively.
Gently toss everything together. You want to coat the leaves and berries without bruising the delicate fruits, especially the raspberries. I find using large salad tongs or even clean hands works best.
Give it a taste! If you feel it needs a little more dressing, add a splash more and toss again.
Serve immediately and enjoy the taste of summer!
Substitutions & Additions
This salad is super versatile! Don’t feel limited by the recipe. Here are a few ideas:
- Other Berries: Blackberries work great!
- Greens: Arugula adds a peppery kick, or use all spinach if you prefer.
- Cheese: Feta cheese is a fantastic substitute for goat cheese. Or try crumbled blue cheese if you’re feeling bold!
- Nuts/Seeds: Pecans, walnuts, or slivered almonds are wonderful alternatives to sunflower seeds and add healthy fats. Candied pecans? Even better!
- Protein: Grilled chicken, shrimp, or even leftover salmon turn this into a satisfying main dish. Grilled halloumi or chickpeas work for vegetarian options.
- Extra Veggies: Thinly sliced red onion, cucumber, or bell peppers can add extra crunch and flavor.
- Different Dressing: A poppy seed dressing, a simple balsamic vinaigrette, or a lemon-poppy seed dressing would also be lovely.
Tips for Success
- Wash & Dry Greens Thoroughly: Soggy greens are a salad killer! Use a salad spinner or pat them dry with paper towels.
- Use Ripe Berries: The flavor of the salad relies heavily on sweet, ripe berries.
- Add Dressing Just Before Serving: This is crucial! If you dress it too early, the greens will wilt and the berries might get mushy.
- Prep Ahead: Wash and dry your greens and chop your strawberries ahead of time. Store them separately in the fridge. Keep the berries whole until just before assembling. Crumble the cheese and measure seeds too. Then, just toss when you’re ready!
- Gentle Toss: Be kind to those delicate berries when mixing!
How to Store It
Salads are always best eaten fresh, especially one with tender greens and delicate berries. If you anticipate having leftovers or are making it ahead, I highly recommend storing the components separately in airtight containers in the refrigerator. The greens, berries, and cheese/seeds can all be stored individually. The dressing should definitely be kept separate.
Once the salad is dressed, it’s best to eat it within a few hours. Leftovers of a dressed salad will become quite wilted and watery.
FAQs
Q: Can I use frozen berries?
A: I strongly recommend using fresh berries for this salad. Frozen berries will release too much water as they thaw, making the salad watery and mushy.
Q: What if I don’t have raspberry vinaigrette?
A: A poppy seed dressing or a light balsamic vinaigrette would be delicious alternatives. Or whisk together some olive oil, white wine vinegar or lemon juice, a little sugar or maple syrup, and a pinch of salt and pepper for a quick homemade dressing.
Q: Is this salad good for meal prep?
A: You can prep the individual components (wash/dry greens, quarter strawberries, measure seeds/cheese) and store them separately. Combine everything just before eating.
Easy Summer Berry Salad with Raspberry Vinaigrette
Equipment
- Salad bowl biggest, prettiest, with plenty of room to toss
- Salad tongs for gentle tossing, or use clean hands
Ingredients
Hauptzutaten
- 3 cup baby spinach Adds a tender, slightly sweet base.
- 4 cup mixed greens For variety in texture and flavor. Feel free to use your favorite blend!
- 0.75 cup blueberries Little pops of sweet goodness.
- 0.75 cup raspberries Delicate and tangy, they pair beautifully.
- 0.75 cup strawberries quartered; Juicy and sweet, the quintessential summer fruit. Make sure they're ripe!
- 0.25 cup goat cheese optional; crumbled; Adds a creamy, tangy counterpoint that is just divine. If you're dairy-free, simply omit!
- 0.25 cup sunflower seeds Provides a lovely crunch. Toasted seeds are even better!
- 1 cup raspberry vinaigrette The star dressing! You can use store-bought for speed or make your own.
Instructions
- First, grab your biggest, prettiest salad bowl. You want plenty of room to toss everything without making a mess.
- Add your baby spinach and mixed greens to the bowl. Give them a little fluff.
- Next, gently add the stars of the show: your lovely blueberries, raspberries, and quartered strawberries. I like to scatter them evenly over the greens.
- If you're using goat cheese, crumble it over the berries and greens now.
- Sprinkle your sunflower seeds over the top for that essential crunch.
- Now for the dressing! Drizzle about half of the raspberry vinaigrette over the salad. You can always add more, but it's hard to take it away. I always start conservatively.
- Gently toss everything together. You want to coat the leaves and berries without bruising the delicate fruits, especially the raspberries. I find using large salad tongs or even clean hands works best.
- Give it a taste! If you feel it needs a little more dressing, add a splash more and toss again.
- Serve immediately and enjoy the taste of summer!