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Summer Berry Salad with a Balsamic Dijon Vinaigrette

Berry Salad with a Balsamic Dijon Vinaigrette - Photo

Summer Berry Salad with mixed greens, goat cheese, toasted pecans and finished with a delicious maple balsamic dijon vinaigrette.  This has been my go to salad for all of my spring gatherings (Mother’s Day and Communion).  I wanted to share it with you because it is super easy (no chopping required) and a fun festive salad for a summer bbq!  I love the red, white and blue attributes for summer patriotic events. 

It comes together with very minimal ingredients (10 including the dressing ingredients) and you can make substitutions if you need or based on your taste.

Summer Berry Salad with a Balsamic Dijon Vinaigrette - Photo

Tips & Adaptations for Summer Berry Salad

  • If you don’t want to make the dressing you could also use your favorite bottled balsamic vinaigrette.
  • If serving to kids: my children don’t like mixed greens so I often serve to them deconstructed with their lettuce of choice.
  • Swap the mixed greens for spinach, arugula or a butter lettuce.
  • If you don’t like goat cheese your could swap with feta or blue cheese for a stronger taste.
  • Toasted almonds (whole or sliced) or walnuts would also work here.
  • Check out this post on how to toast pecans. Trader Joes and Whole Foods sell them chopped and toasted to save time.
  • I used blueberries and raspberries but you could also add strawberries and blackberries.

Hope you enjoy if you are looking for other salad recipes check them out here.

If you are looking for other summer recipes check them out here.

Mixed Greens Salad with Berries, Goat Cheese & Toasted Pecans - Photo

Berry Salad with a Balsamic Dijon Vinaigrette - Photo

Summer Berry Salad

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Prep Time: 10 minutes
Servings:6 people
Course:lunch, Salad
Keyword:brunch, Easy Recipe, Gluten Free, Holiday, lunch inspiration, make-ahead, quick and easy, Salad, Summer

Ingredients

Dressing

  • 1/4 cup balsamic vinegar
  • 3 tbsp olive oil
  • 2 tsp dijon mustard
  • 1/2 tsp salt
  • 2 tbsp pure maple syrup

Salad

  • 8 cups 8oz greens
  • 1 cup blueberries
  • 1 cup raspberries
  • 4 oz goat cheese crumbles
  • 3/4 cup toasted chopped pecans see note on how to toast, I often buy them chopped and toasted to save time.

Instructions

Dressing

  • Whisk or shake all ingredients together until combined.

Salad

  • Measure and pour mixed greens in a large serving bowl
  • Add blueberries, raspberries, goat cheese and pecans to greens.
  • Just before you are ready to serve or eat drizzle on the dressing and toss(mix) a few times.

Notes

* Note you could also use your favorite bottled balsamic vinaigrette.
* If serving to kids: my children don’t like mixed greens so I often serve to them deconstructed with their lettuce of choice.
* Check out this post on how to toast pecans.
Did you make this recipe?I would love to see your creations! Snap a picture and tag @FoodPlayGo or #foodplaygo on Social Media!

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