Summer Berry Salad with Honey-Lemon Dressing
This summer berry salad with honey-lemon vinaigrette dressing recipe is a delicious, sweet, and savory appetizer or side dish. Great to serve at a summer BBQ, this is one crowd-pleaser salad everyone will love.
Equipment
- Mixing Bowl
Ingredients
For the Berry Salad
- 5 ounces baby spinach
- 1 cup cooked quinoa *see note below for cooking methods
- 1/2 cup strawberries sliced
- 1/2 cup blueberries
- 1/2 cup cherry tomatoes quartered
- 1/2 cup cashews
- 1/4 cup dried cranberries
For the Honey-Lemon Vinaigrette Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sunflower oil
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt & pepper
Instructions
- To a large serving bowl, add the spinach, picking out any large stems.
- Top the spinach with strawberries, blueberries, cranberries, cooked quinoa, cashews, and tomatoes.
- Add all the dressing ingredients to a bowl, or a mason jar with a lid. Mix well to combine the dressing.
- Just before serving, pour the dressing over the salad, and toss well.
Notes
A Note On Cooking Quinoa
Many stores carry quick-cooking quinoa in pouches, which is a great way to add some plant-based protein to your dish. If cooking dried quinoa from scratch on the stove top, add 1 cup quinoa and 2 cups of water to a medium sized pot, bring to a boil, cover, and turn the temperature down to a simmer for 20 minutes until quinoa is tender. You can also cook quinoa in the Instant Pot (my preferred method),and also in the rice cooker.Nutrition
Calories: 349kcalCarbohydrates: 31gProtein: 10gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 223mgPotassium: 649mgFiber: 7gSugar: 6gVitamin A: 3432IUVitamin C: 30mgCalcium: 76mgIron: 4mg
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