This healthy summer side salad with berries combines sweet, juicy blackberries and raspberries for a bright burst of natural sweetness in every bite. Toasted pecans add a satisfying crunch, and a simple light vinaigrette ties everything together for a fresh, seasonal dish.
Green Salad with Berries
This easy summer side salad relies on whole, natural ingredients—no added sugar is needed because ripe blackberries and raspberries provide pleasant sweetness. Baby greens (or peppery baby arugula) create a tender base, while pecan halves bring texture. The dressing is a straightforward champagne vinegar vinaigrette whisked with extra-virgin olive oil, dried basil and a pinch of kosher salt and pepper. Serve alongside grilled chicken, fish, or other grilled mains for a balanced, colorful plate.
Why This Works
This is a classic, easy salad that has stood the test of time. It’s simple to prepare, naturally sweet without added sugars, and adaptable to many menus. The contrast of tender greens, juicy berries and crunchy pecans is what makes it satisfying.
- Simple: Minimal ingredients and fast prep make it an ideal side dish for busy summer evenings.
- Healthy: Fresh fruit, leafy greens and healthy fats from olive oil and pecans deliver fiber and nutrients.
- Diet-friendly: Works well for Mediterranean-style eating, gluten-free and dairy-free plans; it’s easy to adapt to other dietary needs.
Enjoy this salad as written or customize it — it’s a flexible recipe that highlights fresh seasonal berries.
Ingredients
- Mixed baby greens or baby arugula – about a 5-ounce package for 4 servings.
- Blackberries – about 3 ounces (half a small package); use any fresh berries you prefer.
- Raspberries – about 3 ounces (half a small package); strawberries also work well.
- Pecan halves – roughly 15 halves for texture and crunch.
- Champagne vinegar – 1 tablespoon for a bright, delicate acidity in the dressing.
- Kosher salt and freshly ground black pepper – to taste, approx. 1/8 teaspoon salt to start.
- Dried basil – 1/2 teaspoon to add gentle herbal notes to the vinaigrette.
- Extra-virgin olive oil – 3 tablespoons to emulsify the dressing and add richness.
Make it a Meal
Turn this side salad into a main-course salad by adding cooked protein. Grilled chicken, air-fryer or pan-seared shrimp, or seared salmon pair beautifully. You can also add a scoop of cooked quinoa or farro to boost the meal’s heartiness and fiber.
- Grilled chicken breast slices
- Air-fryer or sautéed shrimp
- Grilled or roasted salmon pieces
- Cooked quinoa, farro, or barley for added bulk
Salad with Berries Variations
- For a sweeter dressing, whisk in a little honey or maple syrup.
- Swap pecans for candied pecans, walnuts, or slivered almonds for different textures.
- Add crumbled feta, goat cheese or gorgonzola for a creamy, salty contrast (omit for dairy-free).
- Include sliced strawberries or blueberries if you prefer different berry flavors.
Recipe
Yield: 4 servings • Prep: 5 mins • Cook: 0 mins • Total: 5 mins
Instructions
- Make the vinaigrette: In a small non-reactive bowl, combine the champagne vinegar, dried basil, kosher salt and freshly ground black pepper. Whisk to blend.
- Slowly drizzle in the extra-virgin olive oil while whisking constantly to emulsify the dressing into a smooth vinaigrette.
- Toss the mixed baby greens or arugula with just enough vinaigrette to coat the leaves lightly, and transfer to a serving bowl or platter.
- Scatter the blackberries, raspberries and pecan halves evenly over the dressed greens. Serve immediately so the greens stay crisp.
Notes
- If you prefer a sweeter dressing, add 1 teaspoon of honey or maple syrup and whisk until combined.
- For extra crunch and sweetness, substitute candied pecans for plain pecan halves.
- To make this salad more substantial, add a scoop of cooked grains or a portion of your favorite cooked protein.
Nutrition (per serving, approximate)
- Calories: 155 kcal
- Protein: 2 g
- Carbohydrates: 7 g
- Fat: 14.1 g
- Fiber: 2.8 g
- Sugar: 2.8 g
- Sodium: 15 mg
More Side Salad Ideas
- Arugula Salad with lemon and parmesan
- Classic coleslaw
- Quick cabbage slaw with a light dressing
- Fresh fig and arugula salad with goat cheese
- Pea salad with a tangy yogurt or mayo dressing