The BEST Berry Balsamic Salad | Flavorful, Nutritious and Delicious! 🍓

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese provides a tangy flavor, while cottage cheese is more budget-friendly.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lighter, while red wine vinegar is often less expensive.

toasted walnuts

🥗Healthier: toasted almonds

💰Cheaper: sunflower seeds

Almonds offer a similar crunch, while sunflower seeds are more affordable.

mixed greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Spinach is nutrient-dense, while iceberg is cost-effective.

Boil some water in a pot with salt for cooking the pharaoh.

Add pharaoh to the boiling water and set a timer for 10 minutes.

While the pharaoh cooks, prepare the vinaigrette by measuring 2 tablespoons of balsamic vinegar into a bowl.

Add 1 tablespoon of dijon mustard and 1 tablespoon of mayonnaise to the vinegar.

Mix in 1/2 teaspoon of dried oregano and 3/4 teaspoon of salt.

Add about 3 teaspoons of agave (or honey) to balance the acidity of the vinegar.

Whisk the mixture together and then slowly add 6 tablespoons of olive oil while continuing to whisk until emulsified.

Set the vinaigrette aside or store it in a jar in the fridge for later use.

Chop up some romaine hearts and add them to a large bowl with 8 cups of baby spring mix.

Slice strawberries and add them to the bowl.

Add 1/2 cup of blueberries to the salad mixture.

Add 1/4 cup of chopped walnuts and 1/4 cup of candied pecans to the salad.

Sprinkle some hemp seeds over the top of the salad.

Crumble feta cheese over the salad.

Once the pharaoh is done cooking, drain it and toss it with a little butter to prevent sticking.

Add the warm pharaoh to the salad for a hearty touch.

Serve the salad with a scoop of greens, berries, cheese, and pharaoh, drizzling with the vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens