Strawberry and Blueberry Salad

5 from 1 vote

Strawberry and Blueberry Salad

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.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 633kcal

Author: Lauren Skardal

Ingredients

Salad

1 cup sliced almonds 86g
¼ cup brown sugar 50g
8 oz mixed greens
1 cup strawberries, sliced 167g
1 cup blueberries 160g
3 oz goat cheese 86g
1 avocado, sliced

Maple Vinaigrette

½ cup extra virgin olive oil 100g
3 tablespoon apple cider vinegar 43g
2 tablespoon maple syrup
2 teaspoon dijon mustard
pinch salt

Instructions

Candied Almonds: Bring a small saucepan to medium-low heat. Add the sliced almonds and toast, tossing frequently for 1-2 minutes. Add the brown sugar, stirring frequently until the brown sugar has melted and coated the almonds, 2-4minutes. Spread the candied almonds out on wax paper, and allow them to cool fully.
Dressing: To make the dressing, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt.
Assemble: To assemble the salad, add the mixed greens to a large bowl and toss with a ¼ cup of the dressing or more to taste. Top the salad with the sliced strawberries, blueberries, goat cheese, sliced avocado, and candied almonds. Serve with additional dressing on the side.

Notes

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.

Nutrition