Ingredients
Method
Make the Salad
- Place the mixed greens in a large salad bowl.
- Remove the stems from the strawberries, then slice them into thirds.
- Add the sliced strawberries, blueberries, and raspberries to the bowl.
- Sprinkle the crumbled goat cheese or blue cheese over the top.
- If using nuts, chop the almonds or pecans and scatter them over the salad.
- Drizzle with 2 to 3 tablespoons of the balsamic vinaigrette, then toss gently to combine. Serve immediately.
Make the Vinaigrette
- Combine all vinaigrette ingredients in a mason jar or small bowl.
- Seal the jar with a lid and shake vigorously until well emulsified. Alternatively, whisk in a bowl. Use as needed.
Nutrition
Notes
This salad is very flexible: feel free to use just one or two types of berries, or adjust the amounts to your liking.
For the best texture, toast the nuts in a dry skillet over medium heat for 2-3 minutes until fragrant.
The vinaigrette recipe makes extra; store it in the refrigerator for up to a month. Shake or whisk before using.
To save time, you can use pre-washed salad greens and pre-crumbled cheese.
Avoid overdressing the salad; start with less vinaigrette and add more if needed to keep the greens crisp.