Mixed Berry Salad

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Fresh and crisp, this mixed berry salad is a must-make spring – summer salad recipe. It has sliced strawberries, blueberries, raspberries and crumbled goat cheese and is tossed in balsamic vinaigrette dressing. Both toasted walnuts and sunflower seeds give it good crunch. This kale salad makes the most of berry season.

Kale salad with berries on a plate.

Why You’ll Love This Recipe

It’s a great way to celebrate berry season. Because the quality of berries goes up and the prices usually go down at the grocery during spring and summer, I always get excited for them. Besides snacking on berries and stirring them into yogurt and granola, I love them in salads.

Sweet berries are wonderful in savory recipes, especially salads. Here they contrast and balance out the bitterness of the kale. It is such an interesting flavor combination. Also, the salad is dressed in balsamic vinaigrette, which pairs perfectly with strawberries.

The extras in the salad give it so much texture and personality. There is more to it than just greens and berries. I also add sunflower seeds, toasted walnuts and crumbled goat cheese. 

The Ingredients

Ingredients including strawberries, blueberries, raspberries, walnuts, sunflower seeds, goat cheese, red onions, balsamic vinegar, olive oil, garlic, mustard, honey, salt and pepper.

This is what you need:

  • Berries: The salad has fresh blueberries, strawberries and raspberries. Thinly slice the strawberries. If possible, use smaller strawberries because they are sweeter. You can also include blackberries.
  • Kale: Either lacinato kale or curly kale are fine. Just pull the leaves off the thick ribs and chop them. If you aren’t a kale fan, you can use baby spinach or arugula for the lettuce.
  • Red onions: When you finely dice them, they mix right in with the chopped nuts and sunflower seeds.
  • Goat cheese is my first choice for the salad, but you can substitute with crumbled feta cheese.
  • Sunflower seeds add salty crunch to go with the walnuts.
  • Walnuts: Toast the nuts before you toss them in the salad. Put the chopped walnuts on a baking sheet and toast them for 5-7 minutes in a 350-degree F oven. This will bring out their flavor. You can substitute with almonds or pecans.
  • Parsley: I always like adding chopped fresh herbs to salads. In addition to parsley, you can also include torn fresh basil leaves.
  • Balsamic vinaigrette: The dressing has minced garlic, honey, mustard, salt, pepper, balsamic vinegar and olive oil. Honey makes some of the sharpness more mild.

How To Make This Mixed Berry Salad Recipe

1. Combine the salad ingredients in a large bowl. That includes kale, berries, red onions, sunflower seeds, walnuts, goat cheese and parsley.

2. Make the vinaigrette. In a small bowl, whisk together the garlic, honey, mustard, salt, pepper, balsamic vinegar and olive oil.

Salad ingredients in a large bowl. Vinaigrette in a small bowl.

3. Drizzle the vinaigrette into the salad. Toss to combine the ingredients.

Salad tossed with vinaigrette in a large bowl.


This recipe is great for a spring – summer salad for lunch or dinner. Serve it as a side dish with grilled mains such as BBQ tofu veggie skewersgrilled halloumi & vegetables and a grilled mushroom corn pizza. If you want to add protein, try chicken, shrimp or tofu. You can also enjoy the salad with a slice of sourdough or artisan bread.

Leftovers & Storage

Plan ahead for leftovers. If you know you won’t eat the entire salad recipe in a single meal, do not toss it all in the dressing. Store the salad in an airtight container in the fridge up to 3 days. Keep the dressing in a mason jar.

Because the vinaigrette may harden in the chill of the refrigerator, let it sit out at room temperature for 15 minutes before stirring it and tossing it into the salad.

Mixed berry kale salad in a bowl.

Recipe FAQs

Can you limit the salad to just one kind of berry?

It all depends on your preferences and tastes and what you have in your kitchen. Don’t hesitate to customize this recipe with your preferred amounts of fresh berries or stick with a single type.

How do you make the salad vegan?

There are companies that have vegan goat cheese made with cashews or other plant-based ingredients. For the salad dressing, substitute maple syrup for honey.

More Salad Recipes with Fruit

Blackberry Salad With Basil Pesto Vinaigrette
Strawberry Cucumber Pasta Salad
Blueberry Corn Salad
Strawberry Goat Cheese Salad
Peach Caprese Salad
Balsamic Tomato Salad with Peaches
Tomato Peach Burrata Salad

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Mixed Berry Salad

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Prep: 10 minutes
Total: 10 minutes
Servings: 4
With blueberries, raspberries and strawberries, this mixed berry salad is tossed with kale, goat cheese, sunflower seeds and walnuts in balsamic viniagrette.


For salad

  • 1 bunch kale, ribs removed, leaves chopped (about 4 cups)
  • 2 cups assorted berries (blueberries, raspberries, sliced strawberries)
  • 1/2 small red onion, finely diced
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped toasted walnuts
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons chopped parsley

For vinaigrette

  • 1 garlic clove, minced
  • 1 teaspoon honey
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil


  • Combine the kale, berries, red onions, sunflower seeds, walnuts, goat cheese and parsley in a large bowl.
  • To make the balsamic vinaigrette, whisk the garlic, honey, mustard, salt, pepper, balsamic vinegar and oil in a small bowl.
  • Drizzle the dressing into the salad, tossing to combine.


If you don’t like kale, you can use baby spinach or arugula.
The berry combination is up to you. Go with strawberries, blueberries and raspberries as the recipe is written. You can use just 1 type, and fresh blackberries are another option.
You can substitute almonds or pecans for the walnuts or use a combination of nuts.
If you are making the salad for meal prep, do not toss it in the vinaigrette until you’re planning to eat it.
You can keep leftovers in the fridge up to 3 days. Store the salad and vinaigrette in separate airtight containers. Let the dressing sit at room temperature for 15 minutes before stirring it and tossing it into the salad.


Calories: 305kcal | Carbohydrates: 14g | Protein: 7g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 7mg | Sodium: 401mg | Potassium: 319mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2431IU | Vitamin C: 66mg | Calcium: 110mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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