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Summary
A strawberry and blueberry salad that tastes like it belongs next to something coming off the grill.
This salad is bright, fruity, and exactly the kind of thing we want on the table when berries are at their best. Sweet strawberries and blueberries, tangy goat cheese, and a sharp honey-balsamic dressing already make a strong case, then the cinnamon candied walnuts come in and seal the deal. It works as an easy side for cookouts, grilled chicken dinners, or a lunch salad that does not feel sad and obligatory. If you need a summer salad that feels fresh without tasting flimsy, this is it. As a bonus, toddlers have enjoyed it, so lets call it kid friendly too.
4
side salads10
minutes5
minutes136
kcal15
minutesA strawberry and blueberry salad that tastes like it belongs next to something coming off the grill.
Ingredients
52 g 1/2 cup raw walnut halves
20 g 2 Tbsp allulose or sugar
16 g 1 Tbsp 1 tsp water
0.6 g 1/8 tsp kosher salt, for the walnuts
0.8 g 1/4 tsp ground cinnamon
1 g 1/4 tsp vanilla extract
15 g 1 Tbsp balsamic vinegar
40 g 3 Tbsp extra virgin olive oil
6 g 1 tsp poppy seeds
28 g 1 Tbsp 1 tsp raw honey
2 g 3/8 tsp Dijon mustard
1.8 g 1/2 tsp grated garlic
1.8 g 3/16 tsp kosher salt, ground fine, plus more to taste
0.3 g 1/8 tsp black pepper, plus more to taste
75 g 4 cups spring mix
85 g 1/2 cup fresh strawberries (about 6 medium berries), sliced
52 g 1/3 cup fresh blueberries
60 g 1/3 cup goat cheese, crumbled
2 g 1/2 tsp brown sugar (optional)
Equipment
Directions
Before We Start
Dry the greens well: Wet spring mix gives you watery dressing and a sad oily puddle at the bottom of the bowl.
Use good balsamic and olive oil: This dressing is simple, so better ingredients make a noticeable difference.
Let the walnuts cool briefly: If you are making the optional candied walnuts, give them a few minutes to cool before adding them so they stay distinct instead of softening the goat cheese.
Allulose vs Sugar: We love using allulose as a natural alternative to sugar that is guilt free. If you don’t have that, use 1.5 Tbsp of sugar instead.Make the Candied Walnuts (Optional)
Candied walnuts are optional here, but you should add toasted and salted walnuts or pecans in it’s place to ensure you have great textural contrast in the salad
For the optional candied walnuts
52 g | 1/2 cup raw walnut halves
20 g | 2 Tbsp allulose or sugar
11 g | 1 Tbsp water
0.6 g | 1/8 tsp kosher salt
0.8 g | 1/4 tsp ground cinnamon
1 g | 1/4 tsp vanilla extract
2 g | 1/2 tsp brown sugar (optional)
Warm the walnuts in a small skillet over medium-low heat for about 2 minutes, just until fragrant. Add the allulose and water, stir until the walnuts are coated and the granules dissolve, then add the salt and cinnamon. Stir in the vanilla and cook another 1 to 2 minutes until the coating looks glossy. Spread them on parchment and separate them while hot so they do not clump up like little walnut barnacles. After they have cooled for about 10 minutes, optionally sprinkle brown sugar on top and toss them to coat the surface evenly.
For the full standalone version with extra detail, use this recipe: Warm Guilt-Free Cinnamon Candied Walnuts.
Whisk the Dressing
For the dressing
15 g | 1 Tbsp balsamic vinegar
40 g | 3 Tbsp extra virgin olive oil
6 g | 1 tsp poppy seeds
28 g | 1 Tbsp + 1 tsp raw honey
2 g | 3/8 tsp Dijon mustard
1.5 g | 1/2 tsp grated garlic
1.8 g | 3/16 tsp kosher salt, ground fine
0.3 g | 1/8 tsp black pepper
5 g | 1 tsp water (if needed)
Grate the garlic and add in a small bowl with the balsamic. Then add in honey, Dijon, poppy seeds, salt, and pepper. Then finally add in your olive oil. Whisk to combine until thick and emulsified.
If the dressing feels thicker than you want, add a small splash of the water from the ingredient list. Whisk and test the consistency again. Add more water if needed. It should be thinner than gravy but slightly thicker than a syrup.
Build the Salad
For the salad
75 g | 4 cups spring mix
85 g | 1/2 cup fresh strawberries (about 6 medium berries), tops removed and sliced
52 g | 1/3 cup fresh blueberries
Add the spring mix, sliced strawberries, and blueberries to a large bowl. Drizzle on most of the dressing and toss gently until everything is lightly coated. Spring mix bruises easily, so do not toss it like it owes you money.Finish and Serve
For finishing
60 g | 1/3 cup goat cheese, crumbled
Warm cinnamon candied walnuts, from Step 1 (optional)
Top the salad with the goat cheese and the optional candied walnuts. Serve immediately while the greens are still lively and the nuts.
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Additional Details About This Recipe
Can I make this ahead of time?
Yes, mostly. Make the dressing up to 4 days ahead and refrigerate it. The walnuts can also be made ahead and stored once fully cool. You can make a big batch of them and keep in the pantry. Just keep the greens, berries, dressing, cheese, and walnuts separate until serving.
Do I have to use the candied walnuts?
No, but they do make the salad better. If you want the fastest version, do roasted and salted walnuts or pecans instead. Candied pecans are also a winner here.
Can I use a different green?
Yes. Baby spinach or green/purple leaf lettuce are great choices. Spring mix is commonly available and is ideal for this salad.
What can I use instead of goat cheese?
Feta is the easiest swap and gives you a saltier, firmer texture. Blue cheese works too if you want a punchier salad. If you go that route, use a lighter hand so it does not bulldoze the berries.
Can I swap the fruit?
Absolutely. Blackberries or raspberries also work. Just keep the balance of sweet fruit, creamy cheese, and sharp dressing intact.
How should I store leftovers?
Once dressed, this salad is on borrowed time. Store leftover components separately if possible, then assemble fresh when you are ready to eat.
Nutritional Facts (per side salad serving, recipe makes 4 side salads)
(Values are estimates based on USDA-style ingredient averages for the salad with dressing and goat cheese, excluding the optional candied walnuts.)
- Calories: 136 kcal
- Protein: 2.8 g
- Fat: 12.2 g
- Saturated Fat: 2.2 g
- Carbohydrates: 6.2 g
- Sugars: 4.5 g
- Fiber: 0.9 g
- Cholesterol: 5 mg
- Sodium: 120 mg