Berry Salad Recipe

Prep fruit and vegetables

Rinse all berries and drain well on paper towels or a clean kitchen towel. Hull and quarter the strawberries. Pat berries dry to avoid diluting the dressing. Place the mixed greens in a large salad bowl. Thinly slice the red onion and separate into rings; if the onion is strong, soak the slices in cold water for 5 minutes then drain and pat dry.

Assemble salad components

Add the quartered strawberries, blueberries, and raspberries to the bowl with the mixed greens. Sprinkle the thinly sliced red onion over the greens. Scatter the crumbled feta and the coarsely chopped candied nuts across the top. Grate the orange zest directly over the assembled salad so the fragrance is distributed.

If preparing ahead more than 30 minutes, keep dressing separate and store nuts in an airtight container to preserve crunch; add nuts and dressing just before serving.

Make dressing

In a small bowl or jar, combine fresh lemon juice, agave nectar, Dijon mustard, and the optional sherry or white wine vinegar. Whisk or shake to blend. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. Season with sea salt and freshly ground black pepper, taste and adjust sweetness or acidity as desired (add more agave for sweetness or a little more lemon for brightness).

Finish and serve

Right before serving, drizzle about two-thirds of the dressing over the salad and gently toss with tongs to coat the greens and berries evenly. Add remaining dressing to the side for guests who want extra. Sprinkle a final pinch of orange zest over the top and garnish with any reserved candied nuts. Serve immediately.