Summery and light.
This bowl of greens is bright and fun, studded with juicy berries, toasted almonds, and goat cheese and coated in a bright lemon vinaigrette. Richly textured and fresh with a hint of garlic and a lemony kick, it’s a zesty summer flavor party that only requires a handful of ingredients and about 10 minutes of prep time.
Do it up.
I originally dreamt it up as a simple make-ahead light summer meal. It travels like a boss, so keep it in mind for all your barbecues & picnics. As far as health benefits go, this salad is a nutritional powerhouse, which is great news since it happens to be scarily addictive. The duo of blueberries and raspberries pack sweetness, fiber and antioxidants, and you all know the combo of crunchy toasted almonds and creamy goat cheese has magical powers.
Fact.
Summer Berry Salad
For the salad:
6 cups mixed baby greens and spinach
6 ounces blueberries
6 ounces raspberries
½ cup almonds, toasted and chopped/sliced
4 oz. goat cheese, crumbled
For the vinaigrette:
3/4 cup olive oil
1/4 cup lemon juice
1 garlic clove, minced
2 Tablespoons Dijon mustard
1 tsp. maple syrup
Toss greens, raspberries, blueberries, almonds, and goat cheese in a large bowl. In a mason jar, combine all the vinaigrette ingredients and shake them up until well combined. Store in the fridge until ready to serve or pour desired amount directly over the salad. Give it a good shake before pouring. Gently toss salad before serving. If bringing to a picnic, make salad ahead of time and toss with dressing right before serving.
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