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Summer berry salad in white bowl.
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5 from 7 votes

Summer Berry Salad

This summer berry salad with spinach and arugula is paired with a maple dijon vinaigrette that gives you the best of both salad worlds, fruits, and greens! An assortment of strawberries, blueberries, and raspberries brings bright summer flavors to this simple salad!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 103kcal
Author: Alison Corey

Ingredients

  • 2 cups arugula
  • 2 cups spinach
  • ½ cup strawberries quartered
  • ½ cup blueberries
  • ½ cup raspberries
  • 2 Persian cucumbers chopped
  • ½ cup raw almonds chopped

Dijon Maple Vinaigrette

  • 2 tablespoon lemon juice
  • 1 tablespoon pure maple syrup
  • ½ teaspoon Dijon mustard
  • ½ teaspoon garlic minced
  • ½ inch fresh ginger grated
  • salt and pepper to taste

Instructions

  • Prepare the greens. Wash greens and get rid of excess water using a salad spinner. On a serving platter or large bowl spread the fresh spinach and arugula evenly.
  • Prepare the berries. Wash the strawberries, blueberries, and raspberries. Quarter the strawberries. Top the fresh greens with quartered strawberries, blueberries, raspberries, chopped almonds, and cucumber.
  • Prepare the dressing. For the dressing, squeeze about half a lemon in a small bowl, and whisk in the maple syrup, water, and Dijon mustard. Using a garlic press, mince two cloves of garlic, and finely grate the fresh ginger using a lemon zester or cheese grater. Whisk everything together until combined. Season with salt and pepper.
  • Pour the dressing over the salad and toss to combine.

Video

Notes

Tips for Making this Summer Berry Salad
  • Use organic produce if possible. Especially organic spinach and strawberries as they are on the dirty dozen list from the EWG.
  • Wash your greens thoroughly. Use a salad spinner to remove water from the greens so that you have a crispy salad.
  • Don't add the dressing until you are ready to serve the salad to avoid the salad becoming soggy.
  • Store in the refrigerator for up to 2 days.

Nutrition

Calories: 103kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 16mg | Potassium: 255mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1128IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 1mg