Summer Berry Salad with Honey-Lemon Dressing

summer strawberry salad with blueberry cashew nuts tomatoes and quinoa sweet and savory salad recipes with fruit

5 from 3 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 349kcal

Author: Kelly Jensen

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 extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons sunflower oil
2 cloves garlic minced
1 tablespoon Dijon mustard
1 teaspoon honey
1/4 teaspoon sea salt and black 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