When you come home from the farmers market with all of those fresh berries, you have to make this delicious summer Salad with Berries. It’s light, fresh, and bright with plenty of contrasting textures and flavors.
Update: This post was originally published in 2021 and has been republished with new photos and updates to the recipe information.
About this Salad
One of my favorite parts of the summer is when the local farmer’s markets open! I love walking around, seeing the fun items each stand is selling, and picking up fresh produce to use in my meals throughout the week.
What I love most is picking up fresh berries! The gorgeous colors draws me right to them and I really have to control myself to not buy the whole table. Not only are they beautiful, but there are so many ways you can enjoy them. And one of my go-tos is this Summer Salad with Berries.
It’s a perfectly light side salad and it combines two of my favorite dressings—Honey Mustard and Poppyseed! Enjoy fruity sweetness over a peppery bed of arugula, a sweet crunch from honey roasted pistachios, and a creamy, tangy dressing.
And if you’re looking for more delicious summer salads, also check out this Blueberry Peach Cucumber Salad, this Summer Green Salad, this Cucumber Melon Salad, or this Watermelon Feta Mint Salad!
Recipe Ingredients
- Salmon – The light, flakiness of the salmon pairs well with the summer flavors in this recipe.
- Arugula – Crisp and peppery, this makes a great base for our salad. It’s also a beautiful deep green and will bring a wonderful pop of color! You can also use baby spinach if arugula isn’t your thing.
- Berries – I used fresh strawberries, raspberries, blackberries, and blueberries.
- Red Onion – Adds a little spiciness and contrasts the sweet flavors nicely.
- Cheese – I love a creamy goat cheese or feta to go with the berries. If you’re a blue cheese fan, that would also go well with this summer berry salad recipe.
- Pepita Seeds – For extra texture. Pairs nicely with the berries. For extra texture. Pairs nicely with the berries. Alternatively, toasted walnuts, sunflower seeds, or crunchy pecans would be good options, too.
- Dressing – Homemade salad dressings are WAY better in my opinion and really not all that difficult. You may have all of the ingredients already on hand! We’ll use extra virgin olive oil, honey mustard, lemon juice and poppy seeds. Use dijon mustard if you prefer more kick.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Fruit: This summer salad is berry forward, but would be just as good with sliced peaches, grapes or even watermelon, too!
- Dressing: Use your favorite store bought dressing if you prefer! A poppyseed dressing, creamy balsamic vinaigrette (white balsamic vinegar goes great with a lot of berries), or even this Sweet Onion Citrus Dressing would be fab with this Berry Salad.
- Protein: Salmon sounded tasty when I was photographing this salad with berries, but Steelhead Trout, Grilled Steak, or Grilled Chicken Breast would be just as delicious depending on what you’re feeling!
How to Make This Recipe
1. Preheat the oven to 400°F and line a baking sheet with tinfoil. Lightly spray with cooking spray before placing the salmon filets on the foil. Dab the salmon with a paper towel to remove excess oils. Use your fingers to lightly rub the seasoning onto the salmon. Bake for 12-15 minutes or until the internal temperature is 145°F.
2. While the salmon is cooking, whisk together the dressing ingredients in a bowl or liquid measuring cup. Alternatively, shake everything in a mason jar.
3. Prep the fresh ingredients. Wash all produce and let dry. Slice and dice the feta cheese block into small cubes, diced red onion, and strawberries.
4. In a large bowl, add arugula and half of the dressing. Massage together to wilt the arugula a bit. Top with creamy feta cheese, red onion, mint, sweet berries, and pepita seeds.
5. In a large bowl, add arugula and half of the dressing. Massage together to wilt the arugula a bit. Top with creamy feta cheese, red onion, mint, sweet berries, and pepita seeds.
6. Add cooked salmon, strawberries, and avocado to the salad. Toss together. If you prefer, serve the salmon on the side of the salad. Utilize the extra dressing as needed. Enjoy your perfect summer salad!
PRO TIPS
Salmon is really delicious cooked in the oven (and pretty simple). The key to perfectly cooked salmon is a meat thermometer! When you overcook salmon it’s dry and much less flavorful.
Recipe FAQs
This salad is best fresh and doesn’t hold up well for an extended period of time. I don’t recommend this salad for meal prep. You can prep the dressing in advance and store in a glass jar, chop onion and clean the berries to expedite prep time, but keep everything separate until ready to enjoy.
Use an appropriate amount of dressing. Start on the lighter side and add more as needed. Arugula is a delicate lettuce and doesn’t need a ton of dressing.
Second, dry your berries. After you rinse them, be sure to let them dry completely on a paper towel or dishcloth before adding to the salad. The excess moisture will result in a soggy and less flavorful salad.
Serving suggestions
I served this colorful salad as a main dish with my White Wine Peach Sangria and it was a huge hit! If you leave off the salmon, it also makes for a perfect side dish or appetizer for this Prosciutto and Fig Pizza.
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Summer Salad with Berries
Equipment
- sheet pan
- Mixing Bowl
- glass beaker
- Cutting Board
- Knife
- meat thermomter
Ingredients
- 2 salmon filets
- 2 tbsp salmon rub, Trader Joe's
- 4-6 cups arugula
- 1 cup mixed berries, blueberries, blackberries, raspberries
- 1 cup strawberries, sliced
- 1/4 cup red onion, diced
- 1/2 avocado
- 1/4 cup fresh mint
- 4 oz feta cheese
- 1/4 cup pepita seeds
Dressing
- 1/4 cups olive oil
- 1 lemon, juiced
- 1 tbsp honey
- 1 tbsp honey mustard
- 1/2 tsp salt
- 1/2 tsp poppy seeds
Instructions
- Preheat the oven to 400°F and line a baking sheet with tinfoil. Lightly spray with cooking spray before placing the salmon filets on the foil.
- Dab the salmon with a paper towel to remove excess oils. Use your fingers to lightly rub the seasoning onto the salmon. Bake for 12-15 minutes or until the internal temperature is 145°F.
- While the salmon is cooking, whisk together the dressing ingredients in a bowl or liquid measuring cup. Alternatively, shake everything in a mason jar.
- Prep the fresh ingredients. Wash all produce and let dry. Slice and dice the feta cheese block into small cubes, diced red onion, and strawberries.
- In a large bowl, add arugula and half of the dressing. Massage together to wilt the arugula a bit. Top with creamy feta cheese, red onion, mint, sweet berries, and pepita seeds.
- Add cooked salmon, strawberries, and avocado to the salad. Toss together. If you prefer, serve the salmon on the side of the salad. Utilize the extra dressing as needed. Enjoy your perfect summer salad!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Salmon Salad with Berries calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
the feta + berries combo is one im obsessed with!!!!! plus over the bitter arugula i love all of the contrasting flavors
Gosh, this salad is TASTY! Must try it!