I didn’t always appreciate fruit in savory salads. The idea of sweet berries with cheese, greens and a tangy dressing used to sound odd to me. Over time I discovered how well those flavors play together: ripe fruit balanced by salty cheese, bright greens and a zesty dressing—truly a delicious combination.
This salad highlights summer berries, creamy avocado and tender mixed greens. Thinly sliced green onions add a sharp note that keeps the flavors lively. I used goat cheese for its tang and creaminess, but feta or gorgonzola would also work well. The dressing combines strawberry jam, white balsamic vinegar, Dijon mustard and olive oil — if you have strawberry balsamic vinegar, substitute a portion of the white balsamic for a more pronounced berry flavor. Vinegars last a long time, so experimenting with this dressing means you’ll get to enjoy the salad again and again.
The real showstopper is the caramelized almonds. Treat them like bacon—you’ll want extra because they’re irresistible on their own. This caramel is simple and forgiving: melt sugar with a splash of water, stir in the almonds, and keep tossing. The sugar may turn grainy at first, but if you keep cooking and stirring it will smooth and coat the nuts, turning a lovely golden brown. Once cooled, break them apart and reserve most for the salad—though you may find yourself snacking on a few before assembling.
This is an ideal summer salad: bright, slightly sweet and texturally interesting. If you’ve been hesitant about mixing fruit into savory salads, give this one a try—you might be surprised at how much you enjoy the contrast.
Triple Berry Salad with Caramelized Almonds
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Author: Amanda
Yield: 2 servings as a main course, 4 as a side salad
Description
A sweet-and-savory summer salad: ripe berries, creamy avocado, mixed greens and tangy goat cheese, finished with a bright strawberry-balsamic dressing and crunchy caramelized almonds.
Ingredients
Scale
CARAMELIZED ALMONDS:
- 1/2 cup slivered almonds
- 3 tablespoons granulated sugar
- Splash of water
- Flaky sea salt, such as Maldon
STRAWBERRY-BALSAMIC DRESSING:
- 3 tablespoons strawberry jam (Bonne Maman is recommended)
- 2 tablespoons white balsamic vinegar (or 1 tablespoon strawberry balsamic + 1 tablespoon white balsamic)
- 1/2 teaspoon Dijon mustard
- Juice of 1/2 lemon
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
SALAD:
- 5 to 6 ounces mixed baby greens
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 10 ounces strawberries, hulled and sliced
- 6 ounces blueberries
- 6 ounces blackberries
- 1 large avocado, halved, pitted, peeled and sliced
- 2 green onions, finely sliced
- 4 ounces goat cheese, gorgonzola or feta, crumbled
Instructions
- Make the caramelized almonds: In a small skillet over medium heat, melt the sugar with a splash of water. When the sugar is liquid, add the almonds and toss constantly to coat them. The sugar may become grainy; continue cooking and stirring until it melts again and turns golden, coating the almonds. Transfer to wax paper and sprinkle lightly with flaky sea salt. Once cool, break apart.
- Make the dressing: Whisk together strawberry jam, balsamic vinegar, Dijon and lemon juice in a small bowl. Slowly drizzle in the olive oil while whisking to form an emulsion. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl combine mixed greens, parsley, avocado, green onions and berries. Toss lightly with enough dressing to coat. Top with caramelized almonds and crumbled cheese. Serve any remaining dressing on the side.
Notes
Inspired by a classic triple-berry salad with sugared almonds. This version emphasizes a simple caramelization for the nuts and a strawberry-forward dressing for bright summer flavor.
- Category: Salads, Make-It-Quick