When you return from the farmers market laden with fresh berries, make this vibrant Summer Salad with Berries. It’s light, refreshing, and full of contrasting textures and bright flavors that celebrate peak-season fruit.
Update: This post was originally published in 2021 and has been refreshed with new photos and updated recipe details.
About this Salad
One of the best parts of summer is visiting the local farmer’s market. I love wandering the stalls, discovering seasonal produce, and picking up berries to enjoy all week. Their vibrant colors and natural sweetness make them irresistible — and perfect in a bright, simple salad.
This Summer Salad with Berries is a light side or an easy main when topped with protein. It pairs peppery arugula with a mix of strawberries, blueberries, blackberries and raspberries, creamy cheese, crunchy pepitas, and a tangy-sweet dressing that blends honey mustard and poppyseed flavors. The result is refreshing, balanced, and ideal for warm-weather meals.
Recipe Ingredients
- Salmon – Light and flaky salmon pairs beautifully with the summer flavors (optional if serving as a vegetarian salad).
- Arugula – Crisp and peppery, arugula makes a lively base. Use baby spinach if you prefer a milder green.
- Berries – A mix of strawberries, raspberries, blackberries and blueberries adds sweetness, color and juiciness.
- Red Onion – Thinly diced for a touch of sharpness that contrasts the sweet fruit.
- Cheese – Creamy feta or goat cheese complements the berries; blue cheese can work for a bolder bite.
- Pepita Seeds – Pumpkin seeds add a toasty crunch. Toasted walnuts, sunflower seeds or pecans are good alternatives.
- Dressing – A simple homemade dressing of extra virgin olive oil, lemon juice, honey, honey mustard and poppy seeds keeps things bright. Use Dijon for a spicier mustard flavor.
See the recipe card below for exact measurements and full ingredient list.
Substitutions and Variations
- Fruit: Swap or add sliced peaches, grapes, or watermelon for a different summer fruit profile.
- Dressing: If you prefer store-bought dressings, a poppyseed or a creamy white balsamic vinaigrette pairs well. A sweet onion-citrus dressing also complements the berries.
- Protein: Substitute salmon with grilled steak, grilled chicken breast, or steelhead trout depending on preference.
How to Make This Recipe
1. Preheat the oven to 400°F and line a baking sheet with foil. Lightly spray the foil, place the salmon fillets skin-side down, pat them dry, rub on seasoning, and bake for 12–15 minutes or until the internal temperature reaches 145°F.
2. While the salmon cooks, whisk the dressing ingredients in a bowl or shake them in a jar until combined.
3. Prep the produce: wash and dry all fruit and herbs, dice the red onion, slice strawberries, cube the feta and cut the avocado just before serving to prevent browning.
4. In a large bowl, add arugula and half the dressing, then gently toss or massage the greens to slightly wilt them. Top with feta, red onion, mint, berries and pepitas.
5. Add the cooked salmon, sliced strawberries and avocado to the bowl, then toss gently to combine. Alternatively, serve the salmon on the side if preferred. Add more dressing to taste and serve immediately.
PRO TIPS
Oven-baked salmon is simple and flavorful. The key to tender, moist salmon is a meat thermometer — remove the fillets when they reach 145°F. Overcooking will dry the fish and mute its flavor.
Serving suggestions
This colorful salad works well as a main course served with a chilled white wine peach sangria or as a bright side salad alongside pizza, grilled meats, or simply as a starter. Leave the salmon off to make a refreshing side or appetizer.
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Summer Salad with Berries
Equipment
- sheet pan
- mixing bowl
- glass beaker or measuring cup
- cutting board
- knife
- meat thermometer (recommended)
Ingredients
- 2 salmon fillets
- 2 tbsp salmon rub (or preferred seasoning)
- 4–6 cups arugula
- 1 cup mixed berries (blueberries, blackberries, raspberries)
- 1 cup strawberries, sliced
- 1/4 cup red onion, diced
- 1/2 avocado
- 1/4 cup fresh mint
- 4 oz feta cheese, cubed
- 1/4 cup pepita seeds (pumpkin seeds)
Dressing
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 tbsp honey
- 1 tbsp honey mustard
- 1/2 tsp salt
- 1/2 tsp poppy seeds
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil. Lightly spray the foil and place the salmon fillets on it.
- Pat the salmon dry and rub with seasoning. Bake for 12–15 minutes or until the internal temperature reaches 145°F.
- While the salmon cooks, whisk the dressing ingredients in a bowl or shake them together in a jar.
- Wash and dry all produce. Slice strawberries, dice the red onion and feta, and roughly chop mint.
- In a large bowl, toss arugula with half the dressing to slightly wilt the leaves. Top with feta, red onion, mint, berries and pepitas.
- Add the cooked salmon, avocado and any remaining dressing. Gently toss and serve immediately.
Nutrition
Notes
This salad is best enjoyed fresh and does not hold up well for long-term meal prep. Prepare the dressing ahead and store it in a jar, and pre-clean or chop ingredients if you want to speed assembly, but keep components separate until serving.
Looking for this in MyFitnessPal?
Search “A Paige Of Positivity” and look for Salmon Salad with Berries to view calories and nutrition facts. For the most accurate macronutrient breakdown, enter each ingredient into your own MyFitnessPal diary.
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