Vegan Berry Salad (Printable Version)

A fresh salad with mixed berries, baby greens, nuts, and a zesty maple-lime dressing.

# What You'll Need:

→ Salad

01 - 4 cups mixed baby greens (spinach, arugula, baby kale)
02 - 1 cup strawberries, hulled and sliced
03 - ¾ cup blueberries
04 - ¾ cup raspberries
05 - ⅓ cup blackberries
06 - ⅓ cup pecans or walnuts, roughly chopped
07 - 2 tablespoons pumpkin seeds (optional)
08 - ½ small red onion, thinly sliced
09 - 1 small avocado, diced (optional)

→ Dressing

10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons fresh lime juice
12 - 1 tablespoon pure maple syrup
13 - 1 teaspoon Dijon mustard
14 - ¼ teaspoon sea salt
15 - Freshly ground black pepper, to taste

# How To Make:

01 - In a large salad bowl, combine mixed greens, berries, nuts, pumpkin seeds if using, red onion, and avocado if using.
02 - In a small bowl or jar, whisk together olive oil, lime juice, maple syrup, Dijon mustard, sea salt, and black pepper until emulsified.
03 - Drizzle the prepared dressing over the salad just before serving.
04 - Gently toss all ingredients to combine, taking care not to crush the berries.
05 - Serve immediately, optionally garnished with extra seeds or nuts.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, making it perfect when you need something fresh but don't want to spend hours in the kitchen
  • The combination of tart, sweet, and creamy flavors keeps you coming back for another bite
  • It's naturally vegan and gluten-free, so everyone at your table can enjoy it without compromise
02 -
  • Never dress the salad until you're about to eat it—even the best vinaigrette will wilt greens and turn berries mushy if they sit together too long
  • Room temperature berries make a more flavorful salad than cold ones straight from the refrigerator, so consider taking them out 10 minutes before serving
03 -
  • Toast your nuts lightly before chopping to bring out deeper flavor, or buy them already toasted if you want to shave off a step
  • Keep your salad bowl in the refrigerator for a few minutes before serving—cold bowls keep greens crisper longer

Go Back