Summer is the perfect time to take advantage of one of nature’s sweetest gifts—fresh berries. Whether it’s strawberries, blueberries, raspberries, or blackberries, they’re at their peak this time of year, making them more flavorful, more affordable, and packed with nutrition.
I love incorporating berries into salads because they add a natural sweetness that balances savory ingredients beautifully. They pair wonderfully with leafy greens like spinach, arugula, and mixed greens, but don’t stop there. Berries are also delicious tossed into grain salads featuring quinoa, farro, or brown rice. Add some toasted nuts, seeds, creamy goat cheese or feta, grilled chicken, salmon, or even shrimp, and you’ve created a colorful, satisfying meal that’s both nourishing and delicious.
Beyond their wonderful flavor, berries are rich in vitamins, minerals, fiber, and powerful antioxidants that help support heart health and protect our bodies from everyday inflammation. They’re also relatively low in calories while providing plenty of natural sweetness, making them an excellent choice for anyone looking to eat a little healthier without sacrificing taste.
Next time you’re putting together a summer salad, reach for a handful of fresh berries. They add vibrant color, wonderful texture, and a burst of seasonal flavor that’s hard to beat. Sometimes the simplest ingredients are the ones that make the biggest impression.
Summer Berry, Greens & Grain Salad
Serves: 4–6
Ingredients
For the Salad
- 5 oz spring mix or baby spinach
- 2 cups cooked farro or quinoa, cooled
- 1 cup sliced strawberries
- 1 cup blueberries
- ½ cup raspberries
- ½ cup toasted pecans or walnuts, roughly chopped
- 4 oz crumbled goat cheese
- ¼ cup thinly sliced red onion (optional)
- ¼ cup fresh basil leaves, torn
Lemon-Honey Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Directions
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
- In a large serving bowl, combine the greens, cooked grain, strawberries, blueberries, raspberries, toasted nuts, red onion, and basil.
- Drizzle with the vinaigrette just before serving and gently toss until everything is lightly coated.
- Sprinkle the goat cheese over the top and serve immediately.
Chef Ken’s Tip: This salad is wonderful on its own, but it also pairs beautifully with grilled chicken, cedar-plank salmon, shrimp, or sliced steak. The combination of leafy greens, whole grains, fresh berries, toasted nuts, and creamy goat cheese makes it a colorful, satisfying meal that’s perfect for warm summer evenings.
