Mixed Greens Berry Salad {with poppy seed dressing}

Plenty of arugula, spinach and kale make the base of this delicious green salad. Combined with other goodies like juicy berries, fresh mint, creamy goat cheese, sliced almonds, chicken and prosciutto, this Mixed Greens Berry Salad will be your go to this summer!

Like summer in a bowl, this mixed greens berry salad 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.

What Do I Need for this Berry Salad?

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
• Almonds
• Thinly sliced red onion
• Chicken breast and prosciutto
• Homemade poppy seed dressing

Doesn’t that sound seriously yummy??

Can I Use Other Mixed Greens in this Berry Salad?

Absolutely!

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
• Frisée
• Endive
• Radicchio

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!

Can I Make This Berry 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 a-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 this Mixed Greens Salad 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.

Tips & Variations for Making this Summer Salad Recipe

• 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!

Like this Easy Mixed Green Salad? You May Enjoy These Too!

• Apple and Gouda Mixed Green Salad
• Kale Salad
• Apple and Gouda Mixed Green Salad

Hope you love this flavouful mixed greens berry salad as much as we do!

I’ll be taking a little break next week for holiday so before I did that I wanted to make sure I shared this yumminess with you guys.

Until next time, take care and chit chat again soon,

~Dawn

P.S. If you think this summer salad recipe will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO

Print

5 from 16 votes

Mixed Greens Berry Salad {with poppy seed dressing}

Plenty of arugula, spinach and kale make the base of this delicious green salad. Combined with other goodies like juicy berries, fresh mint, creamy goat cheese, sliced almonds, chicken and prosciutto, this Mixed Greens Berry Salad will be your go to this summer! Makes 4 large dinner salads or 6 smaller salads.

Course Main Course

Cuisine American, Canadian

Keyword creamy poppy seed dressing, hearty salad, mixed green salad, summer salad recipe

Prep Time 1 hour 10 minutes

Cook Time 25 minutes

35 minutes

Servings 6 servings

Calories 433kcal

Author Dawn Coombs

Ingredients

Mixed Greens Berry Salad

• 1 lb boneless/skinless chicken breasts -about 2 chicken breasts
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp herbes de provence -or dried thyme
• 1 tsp olive oil
• 70 g prosciutto -about 6 slices, cut/torn into bite-sized pieces
• 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
• 3-4 tbsp chopped chives -optional
• 2 cups strawberries -sliced
• 1 cup raspberries
• 1 cup blueberries
• 2 avocados -peeled & 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 tbsp mayo
• 3-4 tbsp apple cider vinegar
• 3 tbsp maple syrup
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp poppy seeds

Instructions

Mixed Greens Berry Salad

• Preheat oven to 400F. 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 165F 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.

Notes

For recipes tips and variations, see body of post above.

Nutrition information listed is for 6 smaller servings.

Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood!

Nutrition

Calories: 433kcal | Carbohydrates: 31g | Protein: 28g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 546mg | Potassium: 1143mg | Fiber: 10g | Sugar: 15g | Vitamin A: 4330IU | Vitamin C: 69mg | Calcium: 209mg | Iron: 3.2mg