Strawberry Blueberry Salad
A vibrant and refreshing salad featuring juicy strawberries, blueberries, creamy cheese, and crunchy candied walnuts, perfect for any occasion.
Ingredients
For the Candied Walnuts
- 1 Tablespoon butter
- 1 cup walnuts, barely chopped
- 1 Tablespoon brown sugar
For the Salad
- 4 to 5 ounces lettuce mix
- 2 cups strawberries, cut in half or quarters
- 1 cup blueberries
- ½ cup goat cheese or feta cheese, crumbled
- ⅛ cup red onion, sliced (optional) Optional ingredient for added flavor.
- ¼ cup fresh basil leaves (optional) Optional ingredient for added flavor.
For the Dressing
- ½ teaspoon kosher salt
- ½ teaspoon Dijon mustard
- 2 teaspoons honey Can substitute with agave syrup for vegan option.
- 1½ Tablespoons red wine vinegar or lemon juice Choose based on personal preference.
- 2 Tablespoons olive oil
Instructions
Preparation
- Start by washing the berries thoroughly. Depending on your preference, slice the strawberries in halves or quarters.
- For the candied walnuts, heat a small skillet over medium-low heat and add the butter, chopped walnuts, and brown sugar. Toss them together for about 3 minutes until you can smell nutty aroma. Keep a close eye to avoid burning! Allow them to cool slightly before using.
- In a jar with a lid, combine your dressing ingredients: kosher salt, Dijon mustard, honey, red wine vinegar or lemon juice, and olive oil. Shake well to emulsify into a delightful dressing.
Assembly
- In a large bowl, toss the lettuce mix with half of each of your ingredients, including the candied walnuts. Use tongs to combine everything gently.
- Transfer your beautifully tossed salad to a serving platter or bowl, sprinkle with the remaining ingredients, and drizzle some extra dressing on top. Serve it fresh, and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator, best consumed within 2–3 days. Keep dressing separate to maintain the crispness of the greens. Avoid freezing, as the texture of the fruits will not hold up once thawed.