Rosemary Berry Salad
This vibrant summer salad combines sweet berries, creamy yogurt, tangy cheese, and crunchy almonds over peppery greens, all brought together with a fragrant honey-lemon-rosemary dressing.
his refreshing summer salad is a perfect balance of sweet, savory, and tangy flavors. Juicy mixed berries are gently tossed with creamy Greek vanilla yogurt and drizzled with a fragrant honey-lemon dressing infused with almond extract and fresh rosemary. Served over a bed of peppery arugula or tender spinach, the salad is finished with a sprinkle of sliced almonds and your choice of crumbled feta, goat cheese, or blue cheese for added richness and texture. It’s a vibrant, colorful dish that’s as beautiful as it is delicious—ideal for brunch, a light lunch, or a show-stopping side at your next gathering.
Servings
2
Prep Time
15 minutes
Cook Time
N/A
Total Time
15 minutes
Ingredients
For the Salad
2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, and blackberries)
2 tablespoons Greek vanilla yogurt
1/2 cup fresh arugula or spinach
1/4 cup crumbled feta, goat cheese, or blue cheese
1/4 cup sliced almonds
For the Dressing
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 teaspoon fresh rosemary, finely chopped
Optional: 1/2 teaspoon lemon zest for extra zing
Instructions
Prepare the Berries
Gently rinse 2 cups mixed fresh berries (strawberries, blueberries, raspberries, and blackberries) under cold water and pat them dry. Hull and quarter any large strawberries so all berries are roughly the same size.
Make the Infused Dressing
In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon lemon juice, 1/2 teaspoon almond extract, and 1 teaspoon finely chopped fresh rosemary. If you like extra citrus flavor, add 1/2 teaspoon lemon zest.
Mix the Salad
In a large bowl, combine the berries with 2 tablespoons Greek vanilla yogurt. Gently toss until the berries are evenly coated. Drizzle the dressing over the mixture and lightly fold to combine, being careful not to crush the berries.
Prepare the Greens
On two serving plates, arrange a bed of 1/2 cup fresh arugula or spinach.
Assemble the Salad
Spoon the dressed berry mixture over the greens. Sprinkle with 1/4 cup sliced almonds and 1/4 cup crumbled cheese of your choice (feta, goat cheese, or blue cheese).
Serve
Enjoy immediately for the best texture and flavor—the sweet berries, creamy yogurt, nutty almonds, savory cheese, and peppery greens balance beautifully.
In a small bowl, whisk together the honey, lemon juice, almond extract, and finely chopped rosemary. If using, add the lemon zest here for an extra burst of citrus flavor.
In a larger bowl, combine the mixed berries with the Greek vanilla yogurt, gently tossing until the berries are evenly coated with the yogurt. Drizzle the infused dressing over the berries and mix gently to combine without crushing the berries.
On two serving plates, arrange a bed of fresh arugula or spinach. Spoon the dressed berry mixture over the prepared greens. Sprinkle with sliced almonds and crumbled cheese of your choice (feta, goat cheese, or blue cheese).
