Pin it This vibrant dish combines an assortment of fresh strawberries, blueberries, raspberries, and blackberries with crisp baby greens, red onion, feta cheese, and toasted almonds. The creamy poppy seed dressing blends Greek yogurt, honey, apple cider vinegar, and lemon juice with poppy seeds for a balanced, flavorful finish. Perfect for warm days, this light and colorful offering comes together in just 15 minutes and suits vegetarian, gluten-free diets.
My neighbor dropped off a basket of berries from her garden last July, and I stood in my kitchen staring at them, realizing I'd never actually made a proper berry salad before. The berries were too perfect to cook, too jewel-like to hide in a smoothie. I threw together whatever greens I had, whisked up a quick dressing, and ended up eating the entire bowl standing at the counter. Now every summer, when berry season hits its peak, this salad appears on my table at least twice a week.
Last summer my sister was visiting and we were having one of those lazy afternoons where nobody wanted to actually cook. I made this salad as a starter, and we both ended up making it our entire meal. She kept pausing between bites to say I dont even like salads that much, and now she texts me every time she makes it herself. Sometimes the best meals happen when you're not trying too hard.
Ingredients
- Mixed baby greens: Spring mix or baby spinach work beautifully, they're tender enough to let the berries shine
- Fresh strawberries: The sweetness balances the tangy dressing, slice them thin so every bite gets some
- Fresh blueberries: These little bursts of color make the salad pop, and they hold their shape perfectly
- Fresh raspberries: They add this lovely tartness that cuts through the creaminess
- Fresh blackberries: Slightly earthier than the other berries, they give nice depth to each forkful
- Crumbled feta cheese: The salty creaminess is the bridge that ties everything together
- Toasted sliced almonds: Toast them yourself in a dry pan for 2 minutes, worth every second
- Red onion: Thin slices add just enough bite to keep things interesting
- Greek yogurt: Makes the dressing creamy without being heavy like traditional ranch
- Mayonnaise: Just enough to give body and richness to the dressing
- Honey: Natural sweetness that balances the vinegar and makes berries sing
- Apple cider vinegar: Gentle acidity that brightens all the flavors
- Fresh lemon juice: Adds brightness and helps the dressing cling to the greens
- Poppy seeds: That tiny crunch and visual appeal makes everything feel special
Instructions
- Whisk up the dressing:
- In a small bowl, combine Greek yogurt, mayonnaise, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and pepper. Whisk until it's silky smooth and set aside to let flavors meld.
- Build your beautiful base:
- In your largest salad bowl, pile in mixed greens, strawberries, blueberries, raspberries, blackberries, red onion, feta, and toasted almonds. Toss gently with your hands to distribute everything evenly.
- Bring it all together:
- Drizzle that gorgeous dressing over the salad right before you're ready to serve. Use salad tongs to toss everything until each leaf and berry gets a light coating.
Pin it This was the dish I made for my daughters first dinner party attempt with her college friends. They were all skeptical about a salad being the star, but I watched their faces change after that first bite. Sometimes food is just the excuse for gathering, but when it's this good, it becomes the memory itself.
Make It Your Own
The beauty of this salad is how forgiving it is. Swap out berries for whatever looks best at the market or change up the nuts based on what's in your pantry. I've used walnuts, pecans, even pumpkin seeds when that's what I had on hand.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the creamy dressing perfectly. For something non-alcoholic, sparkling water with a squeeze of lemon is refreshing. This salad also works beautifully alongside grilled fish or as a light lunch on its own.
Timing Everything Right
I always toast my nuts right before assembling, that warm crunch against cold berries is something special. Have the dressing made and chilling while you prep the produce, and everything comes together in a calm, beautiful rhythm. The salad should be the last thing you assemble before calling everyone to the table.
- Toast nuts in a dry pan over medium heat, stirring constantly
- Hull and slice strawberries right before assembling to prevent sogginess
- Keep everything chilled until serving time for the freshest experience
Pin it There's something about a salad this vibrant that makes people slow down and actually notice their food. Enjoy every colorful, crunchy, creamy bite.
Common Recipe Questions
- → Can I substitute feta cheese in the salad?
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Yes, goat cheese works well as an alternative, or you can omit cheese entirely for a dairy-free option.
- → What can I use instead of almonds?
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Pecans or walnuts are great substitutes and add a different nutty flavor and texture.
- → Is the dressing suitable for vegan diets?
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The dressing contains Greek yogurt and mayonnaise, so it is not vegan; consider using plant-based yogurt and mayo alternatives.
- → How should the salad be served for best freshness?
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Combine the salad ingredients and drizzle the dressing just before serving to maintain crispness and flavor.
- → Can I add protein to this dish?
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Grilled chicken or shrimp can be added for an extra protein boost and to make it more filling.
