This salad is pure sunshine in a bowl. I first made it for a July picnic when I didn’t feel like cooking, but still wanted something beautiful and fresh to share.

It turned out so good, it’s now my favorite way to enjoy berries when they’re at their sweetest. The mix of crisp greens, juicy berries, creamy cheese (optional!), and a quick homemade vinaigrette feels like something from a fancy café… but it comes together in minutes.

Whether you're serving it as a light lunch, a cookout side, or just craving something fresh and pretty, this salad is a summer staple in our house. 

Ingredients

For the Salad:

• 4 cups mixed spring greens or baby spinach

• 1 cup sliced strawberries

• 1/2 cup blueberries

• 1/2 cup raspberries

• 1/4 cup crumbled feta or goat cheese (optional)

• 1/4 cup toasted pecans or almonds

• Fresh mint leaves for garnish (optional)

For the Dressing:

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp honey or maple syrup

• 1/2 tsp Dijon mustard

• Pinch of sea salt and black pepper

Instructions

1. Make the dressing:
   In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper until smooth.

2. Assemble the salad:
   In a large bowl or platter, layer the greens with berries, cheese (if using), and nuts.

3. Dress and serve:
   Drizzle the dressing over the salad right before serving. Garnish with fresh mint if desired. Serve immediately.

Sarah’s Tips

• Want to bulk it up? Add grilled chicken or quinoa for a heartier meal.

• Make it dairy-free by skipping the cheese — it’s still delicious.

• Prep tip: Keep the dressing separate until serving to keep the greens crisp.

Nutrition (Per Serving)

• Calories: 210

• Carbs: 16g

• Sugars: 10g

• Fat: 14g

• Protein: 4g

• Fiber: 4g