This mixed green salad with fruit combines plenty of hearty greens, juicy berries, creamy goat cheese, almonds, chicken prosciutto, and other goodies. Topped with a homemade poppy seed dressing, this easy summer salad is absolutely delicious!
Like summer in a bowl, this mixed green salad with fruit is seriously poppin’ with deliciousness, my friends! This ain’t no ordinary mixed green salad. Honestly, I could eat this on repeat all summer long. No lie.
Were you a fan of Seinfeld? If you were/are, you may remember Elaine’s obsession with having the ‘big salad’. Funny how things stick with ya. I do love a nice-n-substantial salad, that’s for sure!
For me, growing up, a salad usually meant either a simple garden salad, chef salad (using odds and ends in the fridge) or a caesar salad with those little dried imitation bacon bits (seriously, what are they even made of?!) and boxed croutons.
These days? Salads are much more than that! They can be so exciting (well, as far as salads go). The possibilities are pretty much endless and you could have something different every day.
Fan of hearty salads? You may enjoy this Southwest chicken salad too!
This berry salad uses some of the season’s best! It honestly doesn’t take much effort…the ingredients do all the work, if you ask me!
- There’s a mixed green base with some herbs
- Plenty of fresh berries (4 whole cups!)
- Creamy avocado & goat cheese (by the way…did ya know that avocado is a fruit?)
- Thinly sliced red onion
- Chicken breast and prosciutto
- Homemade poppy seed dressing
Doesn’t that sound seriously yummy??
Can I Use Other Mixed Greens?
I used baby arugula (little bit of a peppery flavour), baby spinach (kinda neutral in taste) and kale (super hearty and a little bitter), but you could use other greens if you like.
Other delicious options are –
- Boston lettuce
- Romaine lettuce
- Red or green leaf lettuce
Note: Frisée, endive and radicchio are a little bitter, so I would use these sparingly…kinda like what I did with the kale. You do you!
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Can I Make This Salad Ahead of Time?
For optimal freshness and crispness I like to prepare salads, particularly green salads, just before enjoying.
However, a few hours is ok! Refrigerate and enjoy when ready.
I suggest putting the avocado on the salad just before serving (because it may oxidize). Also, I wouldn’t dress until just when you’re about to enjoy.
Can I Make It Vegetarian?
Totally! The chicken and prosciutto add some heft to the salad but, even without it, it would still be delish!
How to Make Creamy Poppy Seed Dressing
This homemade poppy seed dressing is on the healthier side because the base of it is mostly Greek yogurt. There’s also a little mayo in there for extra body and to bind everything together.
You literally combine all the ingredients together and enjoy!
To mix poppy seed dressing, you can either –
- Place the ingredients in a bowl and whisk to combine OR
- Mix everything up using a mini food processor OR
- Put ingredients in a small mason jar, cover and shake, shake, shake! Get your dance on right in the middle of your kitchen 😉
- The dressing is good for as long as the best before date on your tub of yogurt and mayo (whichever comes first). Store any leftovers in the fridge.
More Tips & Variations to Make This Mixed Green Salad with Fruit
Use what you enjoy! If you like a particular green and not another, use the one you like best!
Speaking of using what you enjoy, there’s no real set in stone quantities here for toppings. If you love blueberries, for example, add extra.
Try another type of nut instead of almonds, like walnuts, hazelnuts, pecans or pistachios.
Blackberries or cherries would be a lovely addition here too.
Mix up the variety of cheese you use! Try shaved parmesan. Simply shave or peel with a veggie peeler.
If you want crispy prosciutto, pan fry or bake until it reaches your desired consistency and crumble over the salad. Trying to keep sodium intake on the lower side? Simply omit the prosciutto.
If you want the red onion to be less pungent, give ’em a little rinse under cold water.
Save time by opting for store-bought cooked chicken! Then, it’s just a matter of assembling the salad and no cooking involved.
Speaking of chicken, I used two chicken breasts (or about 1 pound). If you want to make things more substantial, you can totally use more chicken.
Mint was used for a little pop-o-freshness, but another herb, like basil, would be delish!
Side note: Speaking of herbs, our mint (particularly chocolate mint) is growing like crazy again this year. We’ve even started to grow some herbs inside so we can enjoy all year long.
It’s really not difficult and Better Homes & Gardens has some great tips to get you started on growing herbs indoors if you’re into that sorta thing!
Entertaining or bringing this berry salad to a get-together? Rather than toss everything together right away, mix together most of the ingredients, while leaving some for the top.
It looks super pretty that way for presentation purposes (and you can see everything that’s in there). Of course, when ready to enjoy mix, baby, mix!
More Salad Recipes You May Enjoy
- Apple and Gouda Mixed Green Salad – Crisp apple, gouda cheese and a homemade vinaigrette make this a delicious side salad or light lunch.
- Kale Salad – This hearty green salad is a fall favourite!
- Greek Pasta Salad – Made with gluten free pasta, lots of veggies and a creamy yogurt dressing, this one is great to go along with a summer bbq.
Hope you love this flavouful mixed greens berry salad as much as we do!
Until next time, take care and chit chat again soon,
Make this green salad with fruit? That’s awesome! Love it if you left a comment below. Many thanks!
Mixed Green Salad with Fruit (and poppy seed dressing)
Mixed Greens Berry Salad
- 1 pound boneless/skinless chicken breasts (about 2 chicken breasts)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon herbes de provence (or dried thyme)
- 1 teaspoon olive oil
- 70 grams prosciutto , torn into bite-sized pieces (about 6 slices)
- 5 cups baby spinach
- 4 cups baby arugula
- 1 cup kale , leaves removed from stems and cut into bite-sized pieces
- 1/2 cup mint leaves
- 3 to 4 tablespoons chopped chives (optional)
- 2 cups strawberries , sliced
- 1 cup raspberries
- 1 cup blueberries
- 2 avocados , peeled, pitted & sliced
- 1/2 cup red onion , thinly sliced
- 1/2 cup sliced almonds
- 1/2 cup goat cheese -crumbled
Creamy Poppy Seed Dressing
- 3/4 cup Greek yogurt
- 3 tablespoons mayo
- 3 to 4 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon poppy seeds
Mixed Greens Berry Salad
- Preheat oven to 400 degrees Fahrenheit. Season each chicken breast with a pinch of salt, pepper and herbes de provence (or simply thyme). Drizzle with olive oil.
- Bake for about 25 minutes or until chicken is cooked through and reaches internal temperature of 165 degrees Fahrenheit at the thickest part (time will vary depending on the thickness/size of your chicken breasts, so check on at the 23 minute mark). Let cool/rest slightly before slicing.
- Mix together arugula, spinach, kale, mint and chives (if using). Combine remainder of ingredients, including cooked chicken, tossing to combine. Drizzle and toss with poppy seed dressing upon serving. Makes 4 large dinner salads or 6 smaller salads. Enjoy!
Creamy Poppy Seed Dressing
- Combine yogurt, mayo, cider vinegar, maple syrup, salt, pepper and poppy seeds in a mason jar and whisk to vigorously to combine. Serve with mixed greens berry salad.Note: The dressing is good for as long as the best before date on your tub of yogurt and mayo (whichever comes first). Store any leftovers in the fridge.