Strawberry Blueberry Salad

5 from 1 vote

This gorgeously colorful Strawberry Blueberry Salad is the ultimate summer salad, perfect when those fresh picked berries are in season! Sweet candied walnuts, goat cheese and a quick honey dijon vinaigrette make this refreshing salad so versatile, from holidays to weeknights, parties to brunch!

Prep Time15

Cook Time5

Total Time20

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 427kcal

Author: Meryl Downing

Ingredients

1 Tablespoon butter
1 cup walnuts barely chopped
1 Tablespoon brown sugar
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)
¼ cup fresh basil leaves (optional)

For the Dressing

½ teaspoon kosher salt
½ teaspoon dijon mustard
2 teaspoons honey
1½ Tablespoons red wine vinegar or lemon juice
2 Tablespoons olive oil

Instructions

Wash the berries well and slice the strawberries in half or quarters.
For the candied walnuts, in a small skillet over medium low heat, add the butter, nuts and brown sugar. Toss with a spoon for about 3 minutes until fragrant. Don't walk away, nuts and sugar can burn quickly! Cool slightly.
Add all ingredients for the dressing to a jar with a lid and shake well to emulsify.
To a large bowl, add the lettuce and HALF of each ingredient, including the candied walnuts and some dressing. Toss well with tongs.
Arrange on a platter or salad bowl, then sprinkle with the remaining ingredients and another drizzle of dressing. Enjoy!

Notes

Strawberries - the 2 cups are measured whole, about half of a 1 pound carton.
Assemble in Layers - Only toss half of each ingredient with the lettuce. Then add to a platter and sprinkle with the remaining ingredients and another drizzle of dressing. This makes the salad look plentiful without everything sinking to the bottom of the bowl!
Walnuts could be substituted with pecans. Try making Homemade Brown Sugar if you're out!
Portions and Servings - This salad serves 4 people with fairly large portions. If it's a large party with lots of side dishes, it may stretch for 6 to 8 people. The recipe could be doubled, or just add a bit more lettuce and toppings and double the dressing. Extra dressing will keep in the fridge for a month.

Nutrition