This Strawberry and Blueberry Salad is a fresh and vibrant summer salad made with sweet berries, creamy avocado, tangy goat cheese, and candied almonds tossed together with a maple vinaigrette.

It’s a favorite salad at our house, and one we pull out for lunches, get-togethers, and days where we want to bring the joy of summer in to our table.

Strawberry and Blueberry salad in a blue bowl featuring candied almonds, sliced avocado, strawberries, blueberries, and goat chees on top of mixed greens.

For a few other light salad options, try this Spanish Salad or this New England Salad (great for the fall with crisp apples).

This salad is balanced with rich and creamy avocado paired with a tangy vinaigrette, sweet berries paired with goat cheese, and lots of texture with crunchy candied almonds. It's sweet and savory, light and refreshing, and a stunning display of color on the table.

It's great for holidays and parties like Easter, Fourth of July, Mother's Day, summer BBQs, book club, or brunch.

When I prep these candied pecans ahead of time, and I have this to look forward to for lunch, it brightens my whole morning. If I have any leftover candied pecans, I add them to my morning yogurt along with Crunchy Sourdough Granola.

Variations

Nuts: Swap almonds for pecans (sweet and crunchy).
Berries: Add in blackberries or raspberries (sweet, fresh, and healthy).
Cheese: Use feta cheese instead of goat cheese. Feta is not as creamy, but it adds a nice tanginess (creamy, savory)
Greens: This salad works with lots of greens like spinach, green or red leaf lettuce (bitter, fresh).

Ingredients

Below are the ingredients needed to make this Strawberry and Blueberry Salad.

Salad

Almonds: Adds a nutty, sweet flavor. I like sliced almonds, but you can also use slivered almonds.
Brown Sugar: An easy way to add a little flavor and lots of crunch.
Berries: Strawberries and blueberries add lots of color and healthy antioxidants. The fresher and sweeter the berries, the better.
Mixed Greens: I love using lighter mixed greens in this salad, but use whatever is easy for you, such as spinach, red leaf lettuce, or green leaf lettuce.
Goat Cheese: If possible, buy a log of goat cheese and add it in crumbles to the salad. It tastes better and avoids any extra preservatives from store-bought goat cheese crumbles.
Avocado: Adds creaminess and good fat. Be sure to use a ripe avocado. I love the combo of the creamy avocado with the creamy goat cheese.

Vinaigrette

Olive Oil: Use a fairly neutral-tasting extra virgin olive oil.
Apple Cider Vinegar: Pairs well with the maple syrup. Champagne or white wine vinegar also works.
Maple Syrup: Use real maple syrup.
Dijon Mustard: Used as an emulsifier.
Salt: Just a pinch to bring out flavor.

See the recipe card for full information on ingredients and quantities.

How to Make Strawberry and Blueberry Salad

Below are the step-by-step instructions and photos for how to make this Strawberry and Blueberry Salad.

Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

A saucepan with candied almonds, a pitcher with the dressing, and the finished salad.

Step 1. Candied Almonds: Bring a small saucepan to medium-low heat. Add the sliced almonds and toast, stirring frequently for 1-2 minutes. Add the brown sugar and continue to stir frequently for 2-4 minutes until the brown sugar has melted and coated the almonds. Spread the almonds out onto wax paper and allow them to cool fully.

Step 2. Make the Dressing: In a medium bowl, whisk the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt.

Step 3. Assemble the Salad: In a large salad bowl, add the mixed greens. Toss them with a quarter cup of the dressing. Top the salad with the candied almonds, strawberries, blueberries, goat cheese, and sliced avocado. Serve with additional dressing on the side.

Storage

Almonds: Store the candied almonds separately in an airtight container.
Dressing: Store in a salad jar and whisk or shake to emulsify just before using.
Salad: It's best to store all of the salad ingredients separately so that the greens do not wilt, and the avocado does not oxidize. The berries should also be washed just before serving.

Tips for Making the Best Salad

Tossing the Mixed Greens with Dressing: It’s helpful to toss the mixed greens in the dressing before adding all of the toppings and add-ins. This way, the beautiful berries and other toppings don’t end up on the bottom of the salad (they are much heavier than the greens), and they can be displayed on top (you eat with your eyes).
Blender: Use a blender to emulsify the dressing if you have time. It's not strictly necessary, but it helps the dressing to stay emulsified for longer than whisking by hand up to 1 week.
Make Ahead and Transport: To make this salad ahead of time, make the components, pack them separately in containers, and assemble right before serving, whether for a party or at home.
- Candied Almonds: Make the candied almonds ahead of time and store them in an airtight container. They last for at least a week.
- Dressing: Make the dressing and store it in a dressing bottle or a mason jar (shake to emulsify before dressing the salad). This can be done several days in advance.
- Berries: If possible, wash the berries on site right before serving. Otherwise, wash them at home right before leaving, gently pat dry, and store in a container with a paper towel to soak up any excess liquid. Then add them to the salad right before serving.
- Avocado: Cut in half, remove the pit, slice it in the peel without removing the peel, and press plastic wrap against the open green flesh to prevent oxidation. If you're bringing it to a party, it's best to do the steps that require a sharp knife ahead of time, as this may be hard to do when you're out and about. When assembling the salad, use a spoon to scoop out the slices.

Serving Ideas

Bread: Pair this salad with Bubbly Focaccia in a 9x13 Pan.
Soup: Soup and salad always make a great pair, serve it with this light Spring Soup.
Chicken: Use this Hot Honey Chicken Recipe to make it a full meal.
Fish: Serve with Hot Honey Salmon for some quick added protein.