Triple Berry Crunch Salad

User Reviews

5

32 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    30 mins

  • Total Time

    45 mins

  • Servings

    4 to 6 people

  • Course

    Salad

  • Cuisine

    American

Triple Berry Crunch Salad

The Triple Berry Crunch Salad combines fresh strawberries, blueberries, blackberries, and avocado with spring greens. It features cinnamon-spiced roasted chickpeas for crunch and a shallot vinaigrette that adds a sweet and tangy finish, creating a layered, fresh salad.

Description

This salad starts with roasting chickpeas coated in olive oil, cinnamon, salt, and cayenne until crisp, adding a sweet, spiced crunch. The greens are tossed with sliced strawberries, blueberries, blackberries, and thinly sliced avocado to introduce creamy texture and fruity sweetness.

The shallot vinaigrette blends red wine vinegar, honey, Dijon mustard, diced shallot, minced garlic, salt, pepper, and olive oil for a balanced dressing offering acidity and subtle pungency. Sunflower seeds sprinkled on top add additional nutty texture.

This salad suits a light lunch or side and offers a variety of textures from creamy avocado to crunchy chickpeas and seeds. The vinaigrette can be prepared in advance and stored refrigerated for several days.

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Ingredients

Servings

cinnamon crunch chickpeas

  • 1 chickpeas 14 ounce can, drained and rinsed
  • 1 teaspoon olive oil
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • pinch cayenne pepper

salad

  • 8 to 10 cups spring greens
  • 1 cup strawberries sliced
  • 1 cup blueberries
  • 1 cup blackberry
  • 1 avocado thinly sliced
  • ¼ cup sunflower seeds roasted

shallot vinaigrette

  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 shallot diced
  • 1 garlic clove, minced
  • pinch salt
  • pinch black pepper
  • 1/3 cup olive oil

Instructions

cinnamon crunch chickpeas

  1. Preheat the oven to 425 degrees F.
  2. Pat the chickpeas completely dry with a paper towel. Place them on a baking sheet and toss with the olive oil, cinnamon, salt and cayenne. Roast for 25 to 30 minutes, tossing once or twice during cook time.

salad

  1. To assemble the salad, season the greens with a pinch of salt and pepper. Toss in the berries and the avocado. Drizzle on the dressing and toss the salad a few times. Top with the crunchy chickpeas and sunflower seeds. Serve!

shallot vinaigrette

  1. Whisk together the vinegar, honey, mustard, shallot, garlic, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!
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Overall Rating

5

32 reviews
Excellent

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