Vegan Berry Salad

I still remember the afternoon I first made this salad in my tiny apartment kitchen, sunlight streaming through the window as I unpacked a farmers market haul bursting with jewel-toned berries. There was something magical about combining all those colors on a simple bed of greens, watching the pink juice from the strawberries start to stain the leaves. It became my go-to dish that summer—the kind of recipe that feels both elegant enough to serve guests and simple enough that I could make it on the busiest weeknights.

The first time I served this to a group of friends, one of them looked down at her bowl and said it was almost too pretty to eat. Almost. Within minutes, everyone was asking for the recipe, and I realized I'd stumbled onto something that bridges that gap between nutritious and utterly crave-worthy.

Ingredients

• Mixed baby greens (120 g or 4 cups): The foundation deserves to be good quality—I prefer a mix of spinach, arugula, and baby kale for different textures and subtle flavor notes that don't overpower the berries
• Strawberries (150 g or 1 cup), hulled and sliced: Fresh, ripe ones make all the difference; if they're not in season, you can use frozen and thaw them gently, though the texture will be softer
• Blueberries (100 g or ¾ cup): These little gems hold their shape beautifully and add a subtle earthiness that balances the sweetness
• Raspberries (100 g or ¾ cup): Delicate and precious—add them last if you're worried about them breaking down, or toss them in gently at serving time
• Blackberries (50 g or ⅓ cup): Their deeper flavor anchors the salad and gives it complexity beyond just sweetness
• Pecans or walnuts (50 g or ⅓ cup), roughly chopped: The crunch is essential—it's what makes each bite interesting and satisfying
• Pumpkin seeds (2 tbsp, optional): A little green touch that adds nutty flavor and extra nutrition if you want it
• Red onion (½ small), thinly sliced: It seems counterintuitive with all the sweetness, but that sharp bite is what keeps the salad from being one-dimensional
• Avocado (1 small, diced, optional): If you add it, do so just before serving so it doesn't brown or get mushy
• Extra virgin olive oil (3 tbsp): Don't skip the quality here—it's the backbone of your dressing and you'll taste it clearly
• Fresh lime juice (2 tbsp): Freshly squeezed, never bottled if you can help it; the brightness it brings is irreplaceable
• Pure maple syrup (1 tbsp): A touch of natural sweetness that plays beautifully against the lime's tartness
• Dijon mustard (1 tsp): The secret ingredient that most people can't identify but makes them ask why the dressing tastes so good
• Sea salt (¼ tsp) and freshly ground black pepper: These aren't afterthoughts—season boldly and taste as you go

Instructions

Gather Your Ingredients:

Before you begin, make sure all your produce is washed, dried, and prepped. Wet greens will dilute your dressing and make the whole salad watery, so that extra step of patting them dry is worth it.

Build Your Base:

In a large salad bowl, gently combine the mixed greens with the berries, nuts, seeds, and red onion. If you're using avocado, hold off on adding it until the very end. Take your time here—you're not trying to mash everything together, just creating a beautiful, colorful composition.

Make the Dressing:

In a small bowl or jar, whisk together the olive oil, lime juice, maple syrup, and Dijon mustard. You'll notice it start to come together and turn slightly creamy. This is the emulsification magic happening. Season with salt and pepper, tasting as you go. The dressing should taste almost like a friendly balance between sweet, tart, and savory—not too much of any one thing.

Dress and Serve:

Right before you're ready to eat, drizzle the dressing over the salad. The timing matters here because you want the greens to stay crisp. Gently toss everything together, being mindful of those delicate raspberries. Top with your diced avocado if using, maybe a few extra seeds for good measure, and serve immediately while everything is at its freshest and crispest.

Save

I learned the hard way that this salad has a narrow window of perfection—the moment when it's been dressed but hasn't started to wilt, when the berries are still plump and the greens still have that satisfying crunch. Now I make the dressing early and keep it separate, putting everything together at the last possible moment. It sounds fussy, but it's the difference between good and transcendent.

The Magic of the Maple-Lime Dressing

This dressing is what transforms a simple pile of greens and fruit into something special. The maple syrup might seem unusual at first, but it's not trying to make the salad sweet—it's creating a subtle bridge between the tart lime and the earthiness of the olive oil. That tiny bit of Dijon mustard is doing heavy lifting too, adding complexity and helping everything emulsify into something that coats each leaf. I've made this dressing so many times now that I can adjust it by taste, but the real lesson is that your palate matters more than the exact measurements. If you like it tangier, add more lime. If it feels too sharp, a touch more maple will round it out.

Why Berries Matter So Much

It would be easy to just use one kind of berry and call it done, but the mix is really important. Each berry brings something different to the table—strawberries have sweetness and romance, blueberries add earthiness and hold their shape, raspberries are delicate and elegant, and blackberries bring depth. Together, they create a flavor profile that's more interesting than any single berry could achieve alone. It's also why a farmers market visit is worth the extra effort when berries are in season.

Serving and Storage

This is a salad meant to be eaten fresh, preferably within a few hours of assembly. I like to serve it in a beautiful bowl so everyone can see all those gorgeous colors. If you have leftovers—which is rare in my house—keep the components separate and assemble again when you're ready to eat. The dressing will keep in a jar in the refrigerator for up to three days, making this an easy recipe to prep partially ahead when you're expecting guests. Pair it with something cold and bright, like a chilled glass of white wine or sparkling water with a lime wedge, and you've got something that feels both refreshing and complete.

• Prep all components the morning of serving and store separately to save time at the last minute
• If using avocado, toss it gently with a bit of lime juice before adding to slow browning
• This salad is perfect as a light lunch, elegant enough for brunch, and even beautiful alongside grilled vegetables at dinner

Save

This recipe taught me that simplicity, when done thoughtfully, is its own kind of luxury. Make it for yourself on a Tuesday when you want something that feels like self-care, or make it for friends when you want to share something that tastes as beautiful as it looks.

Recipe Questions & Answers

→ What types of greens work best in this salad?

Mixed baby greens like spinach, arugula, and baby kale offer a tender, flavorful base that complements the sweet berries.

→ Can I substitute the nuts used in this salad?

Yes, pecans or walnuts can be swapped with almonds, sunflower seeds, or pumpkin seeds to suit dietary needs.

→ How should the dressing be prepared for best flavor?

Whisk olive oil, fresh lime juice, maple syrup, Dijon mustard, salt, and pepper until slightly emulsified for a balanced, tangy dressing.

→ What is the recommended way to toss the salad?

Toss gently to combine the ingredients without crushing the delicate berries, preserving their shape and texture.

→ Can I add other ingredients to enhance the dish?

Optional additions like diced avocado or vegan feta cheese can add creaminess and a savory touch.