Spring is finally in the air! I can definitely feel it! Birds are chirping, geese are honking, spring is definitely here in Canada. What better way to celebrate spring than with this super simple and fresh Spring Vegetable and Berry Salad? Beautiful, colorful, and nutritious. Of course, you can have this salad any season too!
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Ingredients
- Spring Mix: lettuce, spinach, arugula, etc. You can mix your own, or you can also purchase a package spring mix salad at the grocery store.
- Bocconcini Cheese: Pearl bocconcini cheese or mini-mini bocconcini works great. Just like in this Cherry Tomato and Asparagus Salad and this Asparagus and Mango Salad Recipe, bocconcini adds richness, creaminess, and a touch of savory flavor to the spring vegetable and berry salad.
- Berries: raspberries and blueberries add both sweet and tart flavors to the salad. They also bring a beautiful, vibrant color, along with nutrition of course.
- Fresh Figs: bring a rich, earthy, and honey-like sweetness to the salad. The sweetness contrasts so well with the tanginess of the berries and the savory bocconcini cheese! If you like figs, you should definitely try making these Fig and Pear Prosciutto Wraps.
- Almonds: I purchase the slivered almonds at my grocery store and just toss them in the salad. I like to keep some in my pantry and use them in this recipe, the Sweet Carrot Salad Recipe, and even this Chocolate Granola Cups recipe.
- Dressing: we'll simply dress the salad with some olive oil, lemon, and salt and pepper. For other salad dressing ideas, see the substitutions and variations below.
Substitutions and variations
- Spring Mix: Instead of spring mix, you can use other salad greens such as spinach, arugula, kale, or lettuce.
- Cheese: If you don't have bocconcini cheese, you can substitute it with other fresh cheeses like feta, goat cheese, or ricotta.
- Berries: You can also add sliced strawberries, or some fresh fruits, such as sliced peaches, apples, or oranges.
- Nuts: Instead of, or in addition to, almonds, you can use other nuts or seeds such as walnuts, pecans, pine nuts, or pumpkin seeds.
- Dressing: instead of the simple olive oil and lemon dressing, you may like to use le a balsamic vinaigrette, a honey mustard dressing, or a citrus vinaigrette.
- Add Protein: you can add grilled chicken, crispy bacon pieces, shrimp, tofu, or sliced hard-boiled eggs on top. This will turn the salad into a complete meal.
- Add Herbs: basil, mint, or cilantro can add an extra burst of freshness and flavor to the salad. Chop them finely and sprinkle them over the top of the salad just before serving.
Preparation
STEP 1: Prepare ingredients
Add the quartered fresh figs, spring mix, cheese, raspberries, blueberries, and slivered almonds to a large salad bowl.
STEP 2: Stir in the dressing
In a separate small bowl, combine all the salad dressing ingredients and pour over the salad. Mix well and serve.
Top Tips
- Make sure to dry all the ingredients well before combining them in a salad bowl. The moisture from the washed vegetables and berries will make the salad soggy quicker.
- If you are making this salad ahead, or if you are making a larger portion as meal prep, do not add the dressing and keep the tomatoes in a separate container. Otherwise, the tomatoes and dressing will make the salad soggy. Combine right before serving.
Frequently Asked Questions
Store any leftover salad in an airtight container in the refrigerator. The salad should typically be consumed within 1 day for the best quality.
This salad pairs well with a variety of proteins such as grilled chicken, shrimp, tofu, or even quinoa for a vegetarian option. Adding a side of crusty bread or a light soup can also make it a more filling meal.
Keep the components chilled in a cooler or insulated bag until you're ready to serve. Toss the salad with the dressing just before serving to maintain its freshness and crispness.
Serving suggestions
This light salad can be served with absolutely anything! I love it with these Oven Roasted Potato Cubes, the Cheesy Chicken and Mushroom Recipe, and this Burrata Cheese with Marinated Mushrooms and Tomato Salsa appetizer. This Simple Cabbage Soup Recipe is also great to serve before serving the salad.
Try our other salads
If you tried this Spring Vegetable and Berry Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Spring Vegetable and Berry Salad
Ingredients
For the Salad:
- 5 oz. spring mix approximate 5 cups
- 1 cup Bocconcini Cheese
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup almonds slivered - I purchase the slivered almonds at my grocery store
- 5 figs quartered lengthwise
For the Dressing:
- 3 tablespoon extra virgin olive oil
- 2 tablespoon lemon juice from fresh lemons
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon Dijon mustard optional
Instructions
- Add the Spring Mix, cheese, raspberries, blueberries, and slivered almonds to a large salad bowl.
- Cut each fig in half lengthwise, then slice the halves into another half to make quarters. Add to the salad bowl.
- In a separate bowl, combine all salad dressing ingredients and pour over the salad. Mix well.
Notes
- Make sure to dry all the ingredients well before combining them in a salad bowl. The moisture from the washed vegetables and berries will make the salad soggy quicker.
- If you are making this salad ahead, or if you are making a larger portion as meal prep, do not add the dressing and keep the tomatoes in a separate container. Otherwise, the tomatoes and dressing will make the salad soggy. Combine right before serving.
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