Mixed Berry Salad

No ratings yet

With blueberries, raspberries and strawberries, this mixed berry salad is tossed with kale, goat cheese, sunflower seeds and walnuts in balsamic viniagrette.

Prep Time10

Total Time10

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For salad

1 bunch kale, ribs removed, leaves chopped (about 4 cups)
2 cups assorted berries (blueberries, raspberries, sliced strawberries)
1/2 small red onion, finely diced
1/4 cup sunflower seeds
1/4 cup chopped toasted walnuts
1/4 cup crumbled goat cheese
2 tablespoons chopped parsley

For vinaigrette

1 garlic clove, minced
1 teaspoon honey
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1/4 cup olive oil

Instructions

Combine the kale, berries, red onions, sunflower seeds, walnuts, goat cheese and parsley in a large bowl.
To make the balsamic vinaigrette, whisk the garlic, honey, mustard, salt, pepper, balsamic vinegar and oil in a small bowl.
Drizzle the dressing into the salad, tossing to combine.

Notes

If you don’t like kale, you can use baby spinach or arugula.

The berry combination is up to you. Go with strawberries, blueberries and raspberries as the recipe is written. You can use just 1 type, and fresh blackberries are another option.

You can substitute almonds or pecans for the walnuts or use a combination of nuts.

If you are making the salad for meal prep, do not toss it in the vinaigrette until you’re planning to eat it.

You can keep leftovers in the fridge up to 3 days. Store the salad and vinaigrette in separate airtight containers. Let the dressing sit at room temperature for 15 minutes before stirring it and tossing it into the salad.

Nutrition