Strawberry Blueberry Salad with Candied Walnuts and Feta Recipe
Introduction
This Strawberry Blueberry Salad is a vibrant mix of fresh berries, crisp lettuce, and tangy cheese, topped with sweet candied walnuts and a zesty homemade dressing. It’s a perfect light meal or a refreshing side for any occasion.
Ingredients
- 1 Tablespoon butter
- 1 cup walnuts, barely chopped
- 1 Tablespoon brown sugar
- 4 to 5 ounces lettuce mix
- 2 cups strawberries, cut in half or quarters
- 1 cup blueberries
- ½ cup goat cheese or feta cheese, crumbled
- ⅛ cup red onion, sliced (optional)
- ¼ cup fresh basil leaves (optional)
- For the dressing:
- ½ teaspoon kosher salt
- ½ teaspoon Dijon mustard
- 2 teaspoons honey
- 1½ Tablespoons red wine vinegar or lemon juice
- 2 Tablespoons olive oil
Instructions
- Step 1: Wash the berries thoroughly and slice the strawberries into halves or quarters.
- Step 2: For the candied walnuts, heat a small skillet over medium-low heat. Add the butter, chopped walnuts, and brown sugar. Stir continuously for about 3 minutes until fragrant and caramelized. Be careful not to burn the nuts. Remove from heat and let cool slightly.
- Step 3: Combine all dressing ingredients in a jar with a lid. Shake well until the dressing is fully emulsified.
- Step 4: In a large bowl, add the lettuce and half of each ingredient including the candied walnuts and some of the dressing. Toss gently with tongs to combine.
- Step 5: Transfer the tossed mixture to a platter or salad bowl. Sprinkle the remaining strawberries, blueberries, cheese, red onion, basil, and candied walnuts over the top. Drizzle with additional dressing before serving.
Tips & Variations
- Substitute walnuts with pecans for a different nutty flavor.
- If you’re out of brown sugar, homemade brown sugar is an easy alternative.
- Assemble the salad in layers to keep it looking fresh and prevent ingredients from sinking.
- Use goat cheese or feta according to your preference for creaminess or tang.
Storage
Store leftover salad components separately in airtight containers. The salad is best enjoyed fresh, but the dressing can be kept in the refrigerator for up to one month. Candied walnuts can also be stored in an airtight container at room temperature for several days. If you need to store a dressed salad, keep it refrigerated and consume within 1 day for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the candied walnuts in advance?
Yes, candied walnuts can be made ahead and stored at room temperature in an airtight container for several days without losing their crunch.
What can I use instead of red wine vinegar in the dressing?
You can substitute red wine vinegar with fresh lemon juice for a bright, tangy flavor that complements the berries well.
PrintStrawberry Blueberry Salad with Candied Walnuts and Feta Recipe
A fresh and vibrant Strawberry Blueberry Salad featuring a mix of sweet berries, candied walnuts, and tangy goat cheese, tossed with a homemade red wine vinaigrette. Perfect for a light lunch or a colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 Tablespoon butter
- 1 cup walnuts, barely chopped
- 1 Tablespoon brown sugar
- 4 to 5 ounces lettuce mix
- 2 cups strawberries, cut in half or quarters
- 1 cup blueberries
- ½ cup goat cheese or feta cheese, crumbled
- ⅛ cup red onion, sliced (optional)
- ¼ cup fresh basil leaves (optional)
Dressing
- ½ teaspoon kosher salt
- ½ teaspoon Dijon mustard
- 2 teaspoons honey
- 1½ Tablespoons red wine vinegar or lemon juice
- 2 Tablespoons olive oil
Instructions
- Prepare the berries: Wash the strawberries and blueberries thoroughly. Slice the strawberries in half or quarters depending on their size, ensuring all berries are ready for the salad.
- Candy the walnuts: In a small skillet over medium-low heat, melt the butter. Add the chopped walnuts and brown sugar, stirring constantly for about 3 minutes until the walnuts are fragrant and evenly coated with caramelized sugar. Be vigilant to prevent burning. Remove from heat and let cool slightly.
- Make the dressing: Combine kosher salt, Dijon mustard, honey, red wine vinegar (or lemon juice), and olive oil in a jar with a lid. Shake vigorously to fully emulsify and blend the ingredients into a smooth dressing.
- Toss salad base: In a large mixing bowl, add the lettuce mix and half of each of the salad ingredients including strawberries, blueberries, crumbled cheese, red onion, basil leaves, and candied walnuts. Pour in half the dressing. Use tongs to toss everything gently but thoroughly, coating the leaves and toppings evenly.
- Assemble and serve: Transfer the tossed salad to a large platter or salad bowl. Sprinkle the remaining half of the strawberries, blueberries, cheese, red onion, basil leaves, and candied walnuts on top. Drizzle the remaining dressing over the salad for added flavor and visual appeal. Serve immediately and enjoy the fresh mix of textures and flavors.
Notes
- Strawberries: The 2 cups measurement is based on whole strawberries, approximately half of a 1-pound carton.
- Assemble in layers: Toss only half of the ingredients with lettuce first, then layer the rest on top before adding the final drizzle of dressing to keep the salad visually appealing and prevent ingredients from settling at the bottom.
- Walnut substitution: Pecans can be swapped for walnuts for a different but equally delicious crunch.
- Homemade brown sugar: If you run out, try making your own homemade brown sugar as a handy alternative.
- Portions and servings: This salad serves about 4 people with generous portions. For larger gatherings, it can serve 6 to 8 or be doubled. Extra dressing stores well in the fridge for up to one month.
Keywords: Strawberry blueberry salad, fresh berry salad, candied walnuts, goat cheese salad, summer salad, healthy salad, berry vinaigrette salad
