- 5 ounces salad greens (arugula, spinach, or spring mix)
- 1 quart strawberries, hulled, cut into quarters
- 1 pint blueberries
- 1/2 cup chopped walnuts or pecans*
- 4 ounces goat cheese, crumbled
- Balsamic glaze**
Place greens into a serving dish. Top with berries, nuts, and cheese. Drizzle balsamic glaze over top just before serving.
*Tip: For a richer flavor, toast the nuts before adding them to the salad. Place them into a small skillet over medium heat and cook, tossing them frequently, until they begin to brown and become fragrant (watch closely so they don’t burn).
**Balsamic glaze can be found near the vinegar in the grocery store; however, if it’s not available substitute a balsamic vinaigrette dressing.