This Summer Berry Salad is full of crisp arugula, strawberries, raspberries, blueberries, roasted almonds, goat cheese, crispy calabrese, and finished with a honey balsamic vinaigrette. It's almost like a cheese board in a bowl aka my kind of salad. It is all I am craving this summer.
Another one of my favorite summer recipes is this Easy Bruschetta Recipe.
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Highlights
- The perfect summer salad
- Full of fresh berries
- Loaded with goat cheese, roasted almonds, & crispy calabrese
- Dressed with a simple honey balsamic vinaigrette
- Sweet, salty, & a little acidic
- Super easy to prepare
Ingredients
- Calabrese: Swap for bacon or prosciutto. Prosciutto can be cooked the same way as stated in the instructions. Bacon will take longer to cook.
- Arugula: Swap this for any green. Spring mix or spinach are great options.
- Goat Cheese: I think goat cheese goes the best with this salad, but in a pinch feta is a good alternative. Be sure to buy it in a log and crumble it with a fork at.
- Fresh Berries: I typically use strawberries, raspberries, blueberries, or blackberries. You can use a combination or stick with 1-2. Even fresh cherries would be delicious!
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
Step 1: On a baking sheet lined with foil, place 6 pieces of calabrese.
Step 2: Bake for 10-13 minutes. The oils from the meat should be bubbling when it comes out.
NOTE - The foil is to make cleaning up easier.
Step 3: While the calabrese bakes, make the dressing. In a small jar or airtight container, add the vinegar, oil, honey, mustard, salt, and pepper. Shake until the dressing is emulsified.
Step 4: Once the calabrese is done, let it cool for a couple of minutes. Break it into pieces with your hands.
TIP - The dressing will begin to separate as it sits. So be sure to give it an extra shake before dressing the arugula.
Step 5: In a large bowl, toss the arugula well with as much dressing as desired.
Step 6: Top the salad with the goat cheese, almonds, and berries.
NOTE - Start with less dressing and add more if needed. A little goes a long way.
Expert Tips & Recipe Notes
- Use super fresh produce. The key to a good salad is crisp fruits and vegetables. I recommend picking up the produce at most one day before making the salad.
- Store bought dressing is a great short cut. Use a good quality balsamic vinaigrette from the store to save time. I normally make my own because it is so easy and tastes better to me, but there are some good ones at the store too.
- The dressing goes a long way. The recipe includes plenty of dressing for this salad. For those who like a lot of dressing, you may use it all. Some will find it to be too much. So do not add it all once.
- Toss right before serving. The arugula will wilt quickly after dressing.
- Toss the arugula well. Toss the arugula so that the dressing completely coats it. I do not recommend drizzling the dressing on top at the end.
- Serve with berries, nuts, & cheese on top or mixed in. For presentation purposes, I like to serve the toppings on top, but you can also mix them in when you toss the arugula. The ghost cheese will almost make the dressing a little creamy.
FAQs
Calabrese is a cured meat. It is similar to prosciutto or pepperoni because it is made out of pork. It has a bit of heat and tastes similar to salami. So consider it spicy salami.
Salads are all about contrasting flavors and textures. I like to include something salty, sweet, acidic, fatty, and maybe spicy. Roasted nuts are salty and crunchy, making them a great option. Cheese is fatty, which will add richness. Most vinaigrettes bring a little acidity and a little sweetness to the mix. Fresh or dried fruits can also add sweetness. As for spice, try adding a spicy cured meat or cheese.
Buy a log of goat cheese (not the pre-crumbled). Use a fork to break it into crumbles. Sprinkle on top of the salad.
Related Recipes
Summer Berry Salad
Ingredients:
- 6 pieces calabrese
- 5 ounces arugula*
- 4 ounces goat cheese, crumbled*
- ⅓ cup chopped roasted & salted almonds
- 1 ½ - 2 cups fresh berries*
Honey Balsamic Dressing
- 2 Tablespoons balsamic vinegar
- 3 Tablespoons olive oil
- 1 Tablespoon honey
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions:
- Review all recipe notes and instructions before beginning.
- Preheat the oven to 375 degrees.
- On a baking sheet lined with foil, place 6 pieces of calabrese.
- Bake for 10-13 minutes. The oils from the meat should be bubbling when it comes out.
- While the calabrese bakes, make the dressing. In a small jar or airtight container, add the vinegar, oil, honey, mustard, salt, and pepper. Shake until the dressing is emulsified.
- Once the calabrese is done, let it cool for a couple of minutes. Break it into pieces with your hands.
- In a large bowl, toss the arugula well with as much dressing as desired.
- Top the salad with the goat cheese, almonds, and berries.
These are some of my favorite flavors for summer! I love the crispy calabrese!
This is such a great salad for the warmer months!
This Summer Berry Salad is so refreshing and delicious! Loved the addition of goat cheese! 🙂