Mountain Berry Salad

Nothing compliments a rich, heavy meal like a fresh side salad, and this mountain berry mix is the perfect pairing to just about any comfort food enjoyed during the winter. Though it pairs perfectly with a heavier meal, we love this salad year round and on it's own as a light lunch, too. Get creative with your ingredients and mix up your fruit selections according to what's in season.

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.