If there were ever a salad designed to steal the spotlight at a summer gathering, this would be it.
While everyone expects potato salad and pasta salad to make an appearance, this Triple Berry Salad has a way of becoming the dish people can’t stop talking about. Maybe it’s the sweet burst of juicy strawberries, blueberries and blackberries tucked into every bite. Maybe it’s the creamy avocado and tangy gorgonzola that make it feel just a little unexpected. Or maybe it’s the irresistible sugared almonds that add the perfect sweet crunch.
Whatever the reason, this is the summer salad recipe that disappears first. It’s the kind of salad people ask you for the recipe before they’ve even finished their first serving.
What I love most about this recipe is that it feels special enough for entertaining, yet it’s easy enough to throw together for a weeknight dinner (serve with grilled chicken or grilled salmon). It’s also an ideal salad to serve for potlucks and cookouts. The homemade dressing is another standout feature. Instead of relying on bottled dressing, a spoonful of strawberry jam is whisked with white balsamic vinegar, Dijon mustard and olive oil to create a fruity white balsamic vinaigrette that ties all of the flavors together beautifully.
Ingredient Notes
- Mixed baby greens: Use your favorite spring mix or a combination of baby spinach and arugula for extra flavor.
- Fresh berries: This recipe calls for strawberries, blueberries and blackberries, but raspberries are a delicious substitute if you have them on hand.
- Gorgonzola: Its creamy, tangy flavor balances the sweetness of the berries. Goat cheese or feta are excellent alternatives.
- Avocado: Adds richness and makes the salad more satisfying.
- Sugared almonds: Don’t skip them! They take just a few minutes to prepare and add the signature crunch that makes this salad unforgettable.
How do you make Sugared Almonds?
To make sugared almonds, just put a few tablespoons of white sugar in a nonstick pan and heat over medium heat. As the pan heats up, the sugar begins to melt in the pan. At this point, you’ll add the almonds and stir them into the melted sugar. Keep stirring until the almonds begin to turn golden brown and the sugar is totally melted and evenly distributed among the almonds.
Once the almonds are done, the best thing to do is to transfer them to a glass dish to let them cool. Once cooled, you can easily break the sugared almonds into pieces and they will not stick to the glass dish.
This berry salad recipe is ideal for summer holidays, bridal showers, baby showers, backyard barbecues and neighborhood potlucks. It also pairs wonderfully with grilled chicken, steak, salmon or burgers, making it a versatile addition to almost any warm-weather menu. It’s the perfect summer entertaining salad. Serve it with a pitcher of a fruity sangria too!
Why You’ll Love This Triple Berry Salad
- It’s easy to customize with your favorite cheese, berries or nuts.
- It’s packed with fresh strawberries, blueberries and blackberries.
- The sugared almonds add an addictive sweet crunch.
- The strawberry balsamic dressing is quick to whisk together and tastes much better than store-bought.
- It’s ready in just 30 minutes.
- It’s beautiful enough for entertaining and simple enough for everyday meals.
Recipe Tips
- Wait to toss the salad with the dressing until just before serving so the greens stay crisp.
- Prepare the sugared almonds a day ahead and store them in an airtight container.
- Slice strawberries into similar-sized pieces for easier serving.
- If serving at a party, reserve a few berries, almonds and cheese crumbles to sprinkle on top for an extra-pretty presentation.
Frequently Asked Questions
- Can I make Triple Berry Salad ahead of time? Yes. Prepare the dressing and sugared almonds up to one day in advance. Assemble the salad ingredients separately and toss everything together just before serving.
- What can I substitute for white balsamic vinegar? Champagne vinegar or apple cider vinegar work well, though white balsamic provides the most delicate flavor.
- Can I use frozen berries? Fresh berries are recommended for the best texture and presentation.
- How do I store leftovers? Once dressed, this fresh berry salad is best enjoyed immediately. If possible, store the dressing separately and refrigerate the salad components for up to one day.
Summer salads don’t have to be predictable. This Triple Berry Salad with Sugared Almonds proves that a simple bowl of greens can be just as memorable as the main course. Fresh, colorful and packed with contrasting flavors and textures, it’s the kind of recipe you’ll find yourself making on repeat all season long.
If you’re looking for a few more recipes to make with berries, you might wish to try my No Bake Berry Almond Tart or this Berry Crumble. Kiwi Berry Salad and Make Ahead Frozen Berry Cobbler are good choices too!
Triple Berry Salad with Sugared Almonds
Ingredients
SUGARED ALMONDS:
- ½ cup slivered almonds
- 3 tablespoons granulated white sugar
DRESSING:
- 3 tablespoons strawberry jam
- 2 tablespoons white balsamic vinegar
- 1 tablespoon chopped Italian parsley
- ½ teaspoon Dijon mustard
- salt and freshly ground pepper, to taste
- ¼ cup extra virgin olive oil
SALAD:
- 16 ounces mixed baby greens
- 1½ cups strawberries
- 1½ cups blueberries
- 1½ cups blackberries
- 1 large avocado, pitted, peeled & chopped
- 2 whole green onions, chopped
- ¾ cup gorgonzola crumbles
Instructions
PREPARE THE ALMONDS:
- In a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned. Pour them out onto a glass dish and separate almonds with a fork. Cool until hardened and break into pieces.
PREPARE THE DRESSING:
- In a small bowl (or a shaker jar), combine all of the dressing ingredients except for the olive oil. Add the olive oil in a slow stream, whisking as you add the oil until the dressing thickens.
ASSEMBLE THE SALAD:
- In a large bowl, place the greens, avocado, green onions, blackberries, strawberries and blueberries. Toss them with the dressing. Add almonds and gorgonzola crumbles. Toss lightly and serve.
Notes
- For the best flavor and texture, use fresh, ripe berries. You can swap in raspberries or use any combination of berries you have on hand.
- The sugared almonds can be made up to 2 days ahead and stored in an airtight container at room temperature.
- If you’re not a fan of gorgonzola, substitute goat cheese or feta cheese instead.
- To keep the greens crisp, wait to toss the salad with the dressing until just before serving.
- White balsamic vinegar has a milder, slightly sweeter flavor than traditional balsamic and works especially well with the berries, but champagne vinegar may be substituted if needed.
- This salad is best enjoyed the day it’s made. If preparing ahead, store the dressing separately and assemble just before serving.
- To make it a heartier meal, top with grilled chicken, salmon or shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This fruit salad looks amazing – I promise I’ll make it! But I MUST have the beautiful bowl to put it in – help PLEASE!
This salad looks fantastic! I would be addicted to those sugared almonds too. The dressing sounds perfect and this would be great for the upcoming holiday 😉
Yes, your sister does eat this salad all the time and I drool over it daily at lunch.
Yum! This is now on tonight’s dinner menu, as I have all of the ingredients in the house! In addition to berries, avocado, and green onion, I love to add grapes, pecans, and fresh herbs to my summer salads.
Yum, yum new salad for the holidays! There re a few that are not strawberry lovers…welll here’s their chance for a new treat! Thanks!
That salad looks like heaven! And the bowl is beautiful too. Sugared almonds are genius, I think they would really add some panache to plain salads.
I love fresh strawberries and slivered almonds!
I’m making this salad tomorrow, can’t wait!!! I think everyone will love it!!!