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Bright, tangy, and filled with crunch: a summer-ready salad

This Superfood Berry Salad with Creamy Lemon Herb Dressing balances bright citrus, herby aromatics, and bursts of sweet berries for a texture-rich salad that works as a light lunch or a side for weeknight dinners. Tip: toss the dressing with the greens just before serving so the leaves stay crisp and the berries don’t get sodden. If you enjoy lemon-forward recipes, you might also like a sweet bake like easy lemon blueberry bread alongside this salad.

Why this bowl should become a staple

This recipe is quick to assemble, scales easily for company, and delivers complex flavors with minimal effort — the herby yogurt dressing brightens every bite while pistachios and pepitas add satisfying crunch. It’s flexible enough to be a light main (add a protein) or a colorful side, and it reheats the dressing-free components well for make-ahead meal prep. For a hearty meal pairing, try serving it with a protein-packed option like a high-protein chicken pasta salad.

What makes it a standout salad

Quick highlights

Bright lemon-herb dressing made with Greek yogurt for creaminess without heaviness
Mixed super greens plus kale for nutrients and structure
Three types of berries for sweet-tart complexity and attractive color
Shelled pistachios and pepitas for crunch and healthy fats
Easy to scale and customize for dietary needs

A simple roadmap to the finished plate

Start by making the dressing, then prep and chill the greens and berries. Toss everything together just before serving so textures stay intact. If you prefer a crunch-forward texture, consider ideas from other crunchy salads like the Asian crunch salad with ginger for inspiration on add-ins and crunch layers.

Prep strategies that save time

Wash and spin-dry the greens in advance and store them in a sealed container with paper towels to absorb moisture. Hull and dice strawberries the night before and keep them refrigerated in a single layer on a tray to prevent crushing. Toast pistachios and pepitas briefly for extra depth, then cool before chopping. For more detailed prep techniques that apply to salads and sides, see my notes in the creamy Caesar pasta salad with avocado recipe.

Ingredients you’ll need

3 cups super greens mix (I used a store-bought combo of baby spinach, baby arugula, red & green Swiss chard, chicory, green cabbage, and chopped Brussel sprouts), 1 cup kale, roughly chopped, 1 cup strawberries, diced, 1 cup blackberries, 1 cup blueberries, 1/4 cup shelled pistachios, roughly chopped, 2 tablespoons pepitas, blueberry goat cheese, crumbled (if not available, a regular goat cheese will do just fine!), 1/4 cup plain greek yogurt (I used nonfat), 2 tablespoons freshly squeezed lemon juice, 1 teaspoon mustard, 1 tablespoon extra virgin olive oil, 1/4 cup fresh mint leaves, packed, 1/4 cup fresh parsley leaves,, 2 tablespoons fresh oregano leaves, packed, Coarse salt, ground black pepper to taste

Ingredient swaps and shopping tips

Swap goat cheese for feta or ricotta salata if blueberry goat cheese isn’t available.
Use any sturdy greens if you don’t have the exact super greens mix; romaine or baby kale will work.
Substitute toasted almonds or sunflower seeds for pistachios/pepitas for allergies.
Buy berries at peak ripeness for best flavor; frozen berries won’t hold texture.
Use full-fat Greek yogurt for a richer dressing, or nonfat for fewer calories.

Step-by-step assembly

Make the dressing: In a blender or food processor, pulse all ingredients for the dressing until completely combined. Add salt and pepper to taste. Set aside.
Assemble the salad: In a large bowl, toss the ingredients for the salad together with the dressing. Top with fresh ground pepper as desired. Enjoy!

Timing and visual guidance to watch for

Dressing: Pulse for about 30–45 seconds until smooth and uniformly pale — no large herb bits remain.
Greens and berries: Toss gently for 10–15 seconds only; aim for even coating without bruising berries.
Final plate: Look for a balance of greens and berries with pops of cheese and nuts visible on top.

Best ways to serve this salad

Serve it chilled or at cool room temperature alongside simply roasted proteins or grain bowls. It works for casual lunches, potlucks, or dressed-up dinners.

Serving ideas

With grilled salmon or a piece of slow cooker lemon herb chicken for an easy dinner menu
As part of a picnic spread with crusty bread and lemonade
Paired with a warm grain bowl for contrast in temperature and texture
On top of toasted sourdough for an open-faced salad toast

How to store leftovers and reheat safely

Keep the dressing separate from the salad components if storing. Store greens in an airtight container with a paper towel to absorb moisture; berries in a single layer if possible. Refrigerate promptly and consume within 2–3 days.

Storage reminders

Don’t dress the salad until ready to eat to avoid soggy greens.
Use glass containers for best freshness and odor control.
Freeze leftover dressing for up to 1 month; thaw in the fridge overnight.

Helpful tools and time-saving tricks

A food processor or blender speeds the dressing; a salad spinner ensures dry greens; and a sharp serrated knife makes quick work of berries. Pre-chopped nuts from the store cut prep time further.

Extra tool tips

Use the pulse function for herbs in the dressing to avoid overworking them.
Chill your serving bowl briefly for a crisper presentation.
Reserve a few whole berries and a sprig of mint for garnish.

Flavor and dietary variations to try

Make it vegan by swapping yogurt for a plant-based alternative and using a dairy-free cheese or extra avocado. Add grilled chicken, shrimp, or chickpeas to boost protein. Swap herbs (basil or dill) for a different herbal profile.

Simple swaps

Vegan: dairy-free yogurt + toasted chickpeas instead of goat cheese
Nut-free: replace pistachios/pepitas with roasted edamame
More savory: add thinly sliced shallot or roasted beets

Nutrition estimate per serving

Estimated servings: 4
Calories: ~220–300 per serving (varies with cheese and oil amounts)
Protein: ~6–10 g
Fat: ~12–18 g (mostly from olive oil and nuts)
Carbohydrates: ~18–28 g (from berries and greens)

Notes on adjusting nutrition

Use nonfat Greek yogurt and reduce olive oil to lower calories.
Add a grilled chicken breast (~25–30 g protein) to increase protein substantially.
Nuts and cheese increase fat/calories but add satiety and flavor.

Common questions about the recipe

Q: Can I make the dressing ahead?
A: Yes — store it in an airtight jar in the fridge for up to 5 days; whisk before using.

Q: Will this salad keep if I make it for a party?
A: Prep components up to a day ahead, but toss the dressing with the salad right before serving for best texture.

Q: Can I substitute other berries?
A: Absolutely — raspberries or chopped cherries work well; just compensate for extra juice by tossing gently.

Q: Is there a good way to make this gluten-free?
A: The recipe is naturally gluten-free as written; just ensure any add-ins are certified gluten-free.

Go ahead—make it this week

This Superfood Berry Salad with Creamy Lemon Herb Dressing is an easy, vibrant way to eat more greens and enjoy seasonal fruit—give it a try and tweak the mix-ins to suit your family’s tastes.