This vibrant Mixed Green Salad with Berries is a refreshing explosion of flavors that brings together crisp greens, sweet berries, crunchy pecans, and tangy feta, all tossed in a dreamy homemade poppy seed dressing. Ready in just 20 minutes, it’s the perfect light meal or side dish that looks as beautiful as it tastes!

Why You’ll Love This Recipe

Remarkably Simple: From start to finish in 20 minutes, making it perfect for busy weeknights or last-minute entertaining.
Nutrient-Packed: Loaded with antioxidant-rich berries and leafy greens for a dish that’s as nutritious as it is delicious.
Crowd-Pleaser: The sweet-savory balance appeals to everyone, even those who claim they don’t love salads.
Versatile: Works beautifully as a main dish with added protein or as a showstopping side.
Gorgeous Presentation: The vibrant colors create a stunning dish that looks like it took hours to prepare (when we know it didn’t!).

Ingredients You’ll Need

Mixed Greens: The foundation of your salad—mix different textures and flavors like romaine for crunch, red lettuce for color, and spinach for nutrition.
Berries: Fresh strawberries, blueberries, and raspberries bring natural sweetness, vibrant color, and a burst of antioxidants.
Red Onion: Adds a sharp bite that balances the sweet elements perfectly—dice it finely to distribute the flavor.
Sweet Apple: Contributes crunch and a honey-like sweetness that complements the berries beautifully.
Candied Pecans: The secret weapon for texture and that irresistible sweet-salty crunch you’ll crave.
Feta Cheese: Brings a creamy, tangy element that cuts through the sweetness and ties everything together.
Strawberry Yogurt: The unexpected base for our dressing that adds creaminess and fruity flavor.
Mayonnaise: Creates richness in the dressing without making it heavy.
Sugar and Apple Cider Vinegar: The perfect sweet-tangy balance that makes the dressing sing.
Poppy Seeds: Not just for visual appeal—they add a subtle nuttiness and delightful crunch to every bite.

Variations

Protein Additions

Transform this side salad into a satisfying main by adding grilled chicken, salmon, or chickpeas for a vegetarian option.

Seasonal Adaptations

Summer: Add fresh peaches or nectarines.
Fall: Swap in pears for apples and add dried cranberries.
Winter: Include blood oranges and pomegranate seeds.
Spring: Try adding fresh mint leaves and tender young vegetables.

Cheese Swaps

Replace feta with goat cheese for extra creaminess, blue cheese for more tang, or skip it altogether for a dairy-free version.

Nut Options

Substitute walnuts, almonds, or pepitas if pecans aren’t your thing—just candy them the same way for that irresistible sweet crunch.

How to Make Mixed Green Salad with Berries

Step 1: Prepare the Dressing

Combine strawberry yogurt, mayonnaise, a small piece of red onion, milk, sugar, and apple cider vinegar in a blender. Blend until completely smooth. Taste and adjust the flavors to your preference—more vinegar for tang, more sugar for sweetness, or additional mayo and milk for creaminess. Stir in the poppy seeds by hand and refrigerate until ready to use.

Step 2: Prepare the Candied Pecans

Toast pecans in a skillet with a touch of butter, sugar, and a pinch of salt until they’re fragrant and coated with a crystallized sugar layer. Allow them to cool completely on parchment paper before breaking them apart.

Step 3: Prep the Salad Ingredients

Wash and thoroughly dry all berries (moisture is the enemy of a crisp salad!). Slice strawberries, chop the apple into bite-sized pieces, and finely dice the red onion.

Step 4: Assemble the Salad

Place your mixed greens in a large bowl. Add most of the prepared berries, apple, red onion, candied pecans, and feta cheese. Reserve a small portion of each topping for the final garnish.

Step 5: Dress and Serve

Drizzle your desired amount of poppy seed dressing over the salad and gently toss to coat everything evenly. Top with the reserved ingredients for a beautiful presentation, and serve immediately while everything is fresh and crisp.

Pro Tips for Making the Recipe

Dry Your Greens Thoroughly: Use a salad spinner or clean kitchen towels to remove all moisture from washed greens—this ensures the dressing will cling properly.
Make Components Ahead: Prepare the dressing and candied pecans up to a week in advance to make assembly lightning-fast.
Dress Right Before Serving: To prevent soggy greens, add the dressing only when you’re ready to eat.
Layer Your Bowl: Start with greens, then add toppings in sections before tossing—this ensures even distribution.
Apple Trick: Toss chopped apple pieces in a little lemon juice to prevent browning if you’re prepping ahead.
Temperature Matters: Remove the dressing from the refrigerator about 15 minutes before serving—cold dressing can shock delicate greens.

How to Serve

Perfect Pairings

For Lunch: Serve alongside a cup of butternut squash soup or a crusty baguette with butter.
For Dinner: Pair with grilled salmon, roasted chicken, or a hearty quiche.
For Entertaining: Offer as part of a buffet with other seasonal sides and a protein option.

Presentation Ideas

Serve in a wide, shallow bowl to showcase all the colorful ingredients. For individual servings, use white plates to make the vibrant colors pop, and drizzle a bit of extra dressing around the plate for a restaurant-quality presentation.

Make Ahead and Storage

Storing Components Separately

For the freshest salad experience, store prepared ingredients separately in the refrigerator for up to 3 days. Keep the greens in a container lined with paper towels, berries unwashed until ready to use, and other components in individual containers.

Dressing Storage

The homemade poppy seed dressing will keep beautifully in an airtight container in the refrigerator for up to 2 weeks. Give it a good shake or stir before using, as separation is natural.

Leftover Dressed Salad

While this salad is best eaten immediately after dressing, leftovers can be stored for up to 24 hours. The greens will soften, but the flavors will meld nicely.

FAQs

Can I use frozen berries in this salad?
Fresh berries definitely provide the best texture and flavor, but in a pinch, you can use thawed frozen berries. Just be sure to drain them thoroughly and pat them dry to prevent excess moisture from making your salad soggy. You might want to add them right before serving to maintain the salad’s crispness.

How can I make this salad dairy-free?
This salad can easily become dairy-free with a few simple swaps! Skip the feta cheese entirely or use a plant-based feta alternative. For the dressing, substitute the strawberry yogurt with dairy-free strawberry yogurt or coconut yogurt, and ensure your mayonnaise is dairy-free (most are naturally). The result will be just as delicious!

Will this salad work as meal prep for the week?
Absolutely! The key is keeping everything separate until you’re ready to eat. Prepare all components and store in individual containers. Each morning or the night before, assemble a single-serving portion in a container with the dressing in a separate small container. This way, you can enjoy fresh, crisp salad all week long!

Can I substitute the poppy seed dressing with something simpler?
While the homemade poppy seed dressing is what makes this salad special, you can certainly use a high-quality store-bought berry vinaigrette or poppy seed dressing in a time crunch. If using store-bought, consider adding a squeeze of fresh lemon juice and a small spoonful of strawberry jam to enhance the fruity flavor profile.

Final Thoughts

This Mixed Green Salad with Berries isn’t just a salad—it’s a celebration of fresh, vibrant ingredients that come together in perfect harmony. The combination of sweet berries, crunchy nuts, tangy cheese, and that irresistible poppy seed dressing creates something truly magical that even salad skeptics won’t be able to resist. Whip it up for your next dinner party or weeknight meal, and watch as everyone asks for the recipe!

Mixed Green Salad with Berries Recipe