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Berry Salad on Platter | cookingwithcassandra.com

Berry Salad Recipe

This perfect, mouthwatering summer berry salad is loaded with fresh fruit and toppings. This salad is light, refreshing and always a crowd-pleaser!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4


  • 5 ounce box of arugula
  • 3 baby seedless cucumbers thinly sliced
  • 3/4 cup blueberries
  • 1 cup blackberries
  • 1 avocado diced
  • 1 cup goat cheese, chilled crumbled
  • 3/4 cup  sliced almonds
  • 3 tablespoons sugar


  • 3 tablespoons balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 garlic clove minced
  • 1 ½ tablespoons mayonnaise (best quality such as Hellmann's Real) 
  • 1 ½ teaspoons dijon mustard (I prefer Maille brand)
  • 1 ½ teaspoons honey
  • pinch of salt + pepper


  • Make the dressing: In a bowl, whisk together all of the dressing ingredients until well blended. Season to taste with pepper. Place in the fridge until ready to use. Whisk together again right before pouring over the salad.
  • Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramelized, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly!
  • Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
  • In a large bowl, toss the arugula with a pinch of salt.
  • Sprinkle on the blackberries, blueberries, cucumbers and avocado.
  • Remove Balsamic dressing from the refrigerator and whisk the dressing again before adding to the salad. Start by drizzling some of dressing all over the salad and toss gently to combine. Pro Tip: Always remember the golden rule- You can always add more! Start with a little bit of dressing and add more if necessary. You don't want a soggy salad!
  • Top with candied almonds and goat cheese.