Mountain Berry Salad

Get creative with your ingredients and mix up your fruit selections according to what's in season. Though it pairs perfectly with a heavier meal, we love this salad year round and on it's own as a light lunch, too. 


Selecting seasonal berries is always the best route to take when preparing such a salad, but when you’re hard pressed for fresh fruit, like in the winter, frozen berries will do just fine.

Drizzle sweet honey vinaigrette atop this tangy salad along with a handful of crunchy almonds for a well-rounded palate of taste and textures.

Ingredients
  • For Salad:
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blackberries
  • 3 cups baby arugula
  • 1 medium beet, shredded
  • 1/4 cup slivered almonds
  • For Dressing:
  • 1/4 cup clover honey
  • Juice from 1 lemon
  • 3/4 tablespoon olive oil
  • 1 small garlic clove, minced
  • 1 small shallot, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
Directions

For Salad:

In a large bowl toss the arugula with the berries you're using. If incorporating frozen ones, allow them to thaw completely and pat dry with a towel before mixing. Top the arugula and berry mix with shredded beets and almond slivers. Top with dressing.

For Dressing:

In a medium bowl whisk together your honey, lemon juice, shallot, garlic and mustard.

In a slow and steady stream, whisk in your oil to emulsify. Continue whisking until your dressing has thickened. Season with salt and pepper to taste.

Drizzle over salad; keep remaining dressing in an airtight container and refrigerate for up to 1 week.

Find more party planning inspirations for Salads
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