Summer Salad with Berries and Lemon Poppyseed Dressing

My Summer Salad with Berries and Lemon Poppyseed Dressing is summer in a bowl! Berries are plentiful and perfectly ripe this time of year and they play a staring role in this dish. Spring mix greens serve as the base for this salad and are adorned with strawberries and blackberries, toasted pumpkin seeds, red onions and creamy goat cheese. Yum!

The medley of fresh ingredients comes together to create a light, sweet, spicy, creamy, juicy and crunchy bite. It’s topped off with my Lemon Poppyseed Dressing, a citrus forward and tangy salad dressing, that compliments all the salad ingredients beautifully. Enjoy this salad as a side dish or a main for brunch, lunch or dinner! Anything goes! Have a happy summer season and enjoy!

Prep Time: 15 minutes

Cook Time: 2 - 3 minutes

Total Time: 17 - 18 minutes

Serves: 6 - 8

Ingredients:

Summer Salad

• 1 package spring mix greens (approx. 250g)

• 1 cup strawberries, stemmed, cut into 1/4 inch slices

• 1 cup blackberries

• 1/2 medium red onion, thinly sliced

• 1/3 cup shelled pumpkin seeds, toasted (See Notes below)

• 125g goat cheese, cut into 1/4 inch slices

Lemon Poppyseed Dressing

• 1/2 cup olive oil

• 2 Tbsp rice vinegar

• 1 1/2 Tbsp fresh lemon juice (approx. 1 lemon)

• 1 small shallot, finely chopped

• 1/2 Tbsp poppyseeds

• 1 tsp Dijon mustard

• 1 tsp maple syrup

• 1/2 tsp kosher salt

• 1/4 tsp ground pepper

Instructions:

1. To a measuring cup or mason jar, add the oil, vinegar, lemon juice, shallot, poppyseeds, mustard, maple syrup, salt and pepper. Give it a good mix or shake until all the ingredients are fully incorporated.

2. Add the greens to a large salad bowl and top it with strawberries, blackberries, sliced red onion, toasted pumpkin seeds and sliced goat cheese. Just before serving, toss the salad with the lemon poppyseed salad dressing and serve and enjoy!

Notes:

1. Toasting the Pumpkin Seeds: You can simply toss raw pumpkin seeds into this salad. But, if you have a few extra minutes, toasting the pumpkin seeds adds a ton of flavour and nuttier profile to this dish. To a small skillet set over medium heat, add 1 tsp of olive oil, pumpkin seeds and a pinch of kosher salt. Cook the pumpkin seeds for 2 - 3 minutes or until golden brown, stirring frequently throughout. To halt the cooking process, immediately transfer the pumpkin seeds to a small bowl and set aside to cool.