Triple Berry, Walnut & Gorgonzola Salad

Triple Berry Salad with Walnuts + Gorgonzola | Fig + Honey

I am not someone who can eat the same thing everyday for lunch, I usually get really bored of routine very quick. When it comes to salads, I’m especially shifty so I am always looking for ways to spice them up. For me, salads are best enjoyed in the summer. This creation is especially summery as it uses some of the best berries that this season has to offer. In a blink they will be gone from the supermarket so be sure to use them everywhere and in everything you can!

Triple Berry Salad with Walnuts + Gorgonzola | Fig + Honey

One of the biggest mistakes of making salads is not being able to part with romaine and iceberg lettuce. Though there are some great salads using both of these (caesar and wedge) there is a world of other lettuce leaves that have much more flavor and completely different textures. Great alternatives are lamb’s lettuce or butter head lettuce as the flavor is light and sweet and the texture is lovely and tender. These buttery lettuce leaves are a perfect match for the tart and sweet berries in this salad. Gorgonzola dolce is currently my favorite cheese and I can’t resist adding it to everything and most of all eating it on a cream cracker! However, it fits perfectly in this salad as it has a tiny kick and a creamy texture which mellows out the berries. A little handful of roasted walnuts and this super easy salad is a great lunch, starter or even perfect for a summer barbecue.

Triple Berry Salad with Walnuts + Gorgonzola | Fig + Honey

Triple Berry Salad with Walnuts + Gorgonzola | Fig + Honey

Triple Berry, Walnut & Gorgonzola Salad

  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp raspberry preserves
  • 4 cups lettuce leaves (lamb’s lettuce and baby gem work well)
  • 10 basil leaves
  • 1/3 cup small strawberries, halved
  • 1/3 cup cherries, pitted and halved
  • 1/3 cup blueberries
  • 1/4 cup gorgonzola dolce, cubed
  • 1/4 cup toasted walnuts, roughly chopped

In a small bowl, whisk together the olive oil, balsamic vinegar and raspberry preserves.  In another bowl, combine the lettuce leaves and basil leaves.  Add the dressing and toss to coat.

Divide the dressed lettuce into small plates or bowls and top with the strawberries, cherries, blueberries, gorgonzola dolce and walnuts.  Serve immediately.  Serves 2.

Triple Berry Salad with Walnuts + Gorgonzola | Fig + Honey

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