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Berry Mixed Greens Salad with Poppy Seed Strawberry Balsamic Vinaigrette

Tay M.
This salad is best during the berry season, which is Spring to Summer, with slight variations for your area.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine American
Servings 4
Calories 474.2 kcal


For the Salad

  • 6 oz salad greens
  • 1 cup strawberries fresh, sliced
  • ½ cup blueberries fresh
  • ½ red onion thinly sliced
  • 1 sweet apple cored, halved, and thinly sliced
  • 4 oz parmesan cheese sliced with a vegetable peeler
  • 1 cup sliced almonds

For the Dressing

  • 1 cup strawberries hulled
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil extra virgin
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1 clove garlic
  • ¼ tsp salt kosher or sea salt
  • ¼ tsp black pepper finely ground
  • tsp poppy seeds


  • Combined hulled strawberries, balsamic vinegar, extra virgin olive oil, dijon mustard, honey, garlic, salt, and pepper into a blender. Blend until smooth. Refrigerate.
  • Using a vegetable peeler along the long side of the parmesan cheese, make strips. Break up into smaller pieces if desired
  • In a large bowl or 4 large salad bowls/plates, add salad greens.
  • 3. Top with onions, blueberries, strawberries, red onion, apple, cheese, and almonds


Chill completely! Refrigerate the dressing for several hours and up to a couple of days