Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes


Summer Berry Salad

Jump to Recipe

Looking for a refreshing and light summer salad that's perfect for hot days? Try our Summer Berry Salad recipe! This delicious and easy-to-make salad is packed with fresh berries, tangy goat cheese and crunchy salted candied walnuts, all tossed together in a flavorful raspberry vinaigrette.

To make the salted candied walnuts, simply combine chopped walnuts, sugar and water in a saucepan over low heat. Stir continuously for about 5 minutes, or until the mixture thickens. Once done, remove from heat and sprinkle evenly with sea salt for a savory and sweet flavor.

For the raspberry vinaigrette, start by combining raspberries and granulated sugar in a small bowl. Let the mixture sit for 10 minutes, then mash the raspberries with a fork until they are well blended. Next, press the mashed raspberries through a small strainer into another medium bowl, and discard the seeds. Finally, whisk in red wine vinegar, salt, lemon juice and canola oil, and drizzle the mixture over the salad.

To assemble the salad, combine blueberries, diced strawberries, crumbled Happy Farms preferred honey goat cheese and organic spring mix in a large bowl. Toss with your desired amount of raspberry vinaigrette and garnish with the salted candied walnuts for a satisfying crunch.

This summer berry salad recipe is perfect for a picnic or any summer gathering, and it's also a great way to incorporate fresh fruits and vegetables into your diet. Try it today and enjoy the flavors of the season!



  1. For the Salted Candied Walnuts: In a medium saucepan, over low heat, combine walnuts, sugar and water. Stir continuously for 5 minutes or until thickened. Remove from heat and sprinkle evenly with salt.
  2. For the Raspberry Vinaigrette: In a small bowl, combine raspberries and sugar. Roll raspberries around to thoroughly coat. Let sit for 10 minutes.
  3. Using a fork, mash raspberries until well blended. Using a spatula, press mashed raspberries through a small strainer into another medium bowl, discard seeds.
  4. Whisk in red wine vinegar, salt, and lemon juice. While continuing to whisk, slowly drizzle in canola oil.
  5. Combine blueberries, strawberries, goat cheese, and spring mix in a large bowl. Toss with desired amount of vinaigrette.
  6. Garnish with candied walnuts.

Recipe Courtesy of Chef Trevor, ALDI Test Kitchen