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Mixed Berry Summer Salad

Mixed Berry Summer Salad

A refreshing Mixed Berry Summer Salad featuring strawberries, blueberries, raspberries, goat cheese, and candied pecans, drizzled with balsamic glaze, perfect for hot summer days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cups Fresh Strawberries, hulled and sliced thi
  • 1 cup Fresh Blueberries, rinsed and patted dry
  • 1 cup Fresh Raspberries, handled gently to avoid crushing
  • 5 ounces Baby Spinach or Arugula, fresh and crisp
  • 4 ounces Goat Cheese, crumbled
  • 1/2 cup Candied Pecans, for a sweet and salty crunch
  • 1/4 small Red Onion, thinly sliced
  • 3 tablespoons Balsamic Glaze, store-bought or homemade
  • 2 tablespoons Extra Virgin Olive Oil, high-quality
  • Salt and Pepper, to taste

Method
 

  1. Wash all produce gently in a colander under cool water and dry completely.
  2. Hull the strawberries and slice them thinly.
  3. Place baby spinach in a large, shallow bowl and toss with a drizzle of olive oil and a pinch of salt.
  4. Scatter the sliced strawberries, blueberries, and raspberries over the greens.
  5. Add thinly sliced red onions, crumbled goat cheese, and candied pecans on top.
  6. Drizzle balsamic glaze over the salad and give it a gentle toss before serving.

Notes

Use the freshest produce available. Store leftovers in an airtight container for up to 24 hours, but consume immediately for best texture.