Summer Berry Green Salad with Maple Pistachio Brittle

I should probably be tired of this Summer Berry Green Salad by now, as I've been making it on repeat for guests as well as for Scott and myself. But honestly? I'm not even close! This beautiful berry green salad is fresh, vibrant, make-ahead, and unbelievably delicious. It's the kind of summer salad recipe that feels simple but also SO special. In fact, when it's not on the menu du jour around here, I find myself craving it!

Why do I love this Berry Salad so much (and know you will too)?

Part of the magic of this Summer Berry Green Salad is the combination of crisp, fresh greens, juicy berries, and that bright, fresh Honey Lemon Mint Dressing that ties everything together so beautifully. Every bite tastes like summer!

But the real show-stealer? The sweet-and-salty Maple Pistachio Brittle sprinkled over the top adds a fabulous buttery crunch and transforms this simple berry green salad into something truly memorable. It's this little finishing touch that makes everyone's eyes light up after the very first bite.

And guess what? This crisp, delicious topping is surprisingly easy to make! Keep reading for more about that!

I also love that this berry green salad feels elegant enough for entertaining yet is easy to pull together, especially since both the Honey Lemon Mint Dressing and the Maple Pistachio Brittle can be made ahead. It's the perfect summer salad recipe for lunches, brunches, showers, cookouts, or warm evenings when you want something fresh, colorful, and absolutely delicious without spending hours in the kitchen.

Let's make it!

This Summer Berry Green Salad comes together with a handful of simple components that each bring something special to the bowl:

The greens

Choose your favorite greens for this berry green salad. I used little gem lettuce combined with a spring mix (I love Walmart's organic Spring Mix with lots of curly endive and the little gem lettuce from Trader Joe's), but I've also made this summer salad recipe with arugula and loved the peppery flavor it adds. Baby spinach is delicious too!

The berries

I use a combination of strawberries, blueberries, and blackberries, but honestly, this salad is so flexible. Any one of these berries would be delicious on its own, and pairing just two of them works beautifully as well. It would also be delicious with diced mango and cucumbers, but then... you'd need to change the name!

The red onion

Thin slices of red onion add the perfect savory balance to all the sweet, fresh berries. You can absolutely use freshly sliced onion, but if you have a little time to plan ahead, I highly recommend quickly pickling them. The lemony pickled onions add the most vibrant color and bright, fresh flavor to this summer berry salad. The pickling takes less than 5 minutes of hands-on time, but they're oh-so-pretty! Check out the difference:

The dressing

The Honey Lemon Mint Dressing ties everything together with its fresh citrusy flavor and hint of mint. Just blend all of the ingredients! It's light, bright, and absolutely delicious with the sweet berries, crisp greens, and crunchy brittle.

The brittle

The Maple Pistachio Brittle is optional. If you're in a hurry, just use a sprinkle of toasted pistachios, but if you have a few extra minutes, this fabulous little topping is well worth it.

This is how it comes together:

The brittle starts with a handful of simple ingredients: finely chopped pecans, pistachios, brown sugar, quinoa, maple syrup, butter, and a pinch of salt.

I usually purchase chopped pecans to save a step, but feel free to chop them yourself. For the pistachios, I like to place them in a zip-top bag and give them a few whacks with a meat mallet. It's quick, easy, and oddly satisfying! A rolling pin also works!

Once the nuts are chopped, combine all of the ingredients in a microwave-safe bowl and cook on high power for 1-2 minutes. This quick little stint in the microwave melts the butter and loosens the maple syrup and brown sugar, so everything coats the nut mixture evenly and beautifully.

Spread the mixture onto a foil-lined, greased sheet pan.

At first, it will look sparse and uneven (above), but just keep patting it out until it covers most of the pan (below). It's okay if there are small areas that aren't covered. The mixture will spread to an even layer as it bakes.

Bake for 15-17 minutes until beautiful, golden, and fragrant. Oh, one little note: when the brittle first comes out of the oven, it may not seem crisp at all. Don't panic! It crisps up beautifully as it cools, transforming into the most delicious sweet-and-salty crunchy topping for this summer berry salad.

The hardest part? Waiting for it to cool! As the brittle cools, it crisps up beautifully and can be broken into sweet-and-salty crunchy shards that are absolutely irresistible. Honestly, I have to hide it (from both Scott and myself) or half of it "mysteriously" disappears before it ever makes it onto the salad!

How to put this salad together

Simply fill your bowl with greens and top with the berries and slivers of red onion (pickled or not). You can assemble the salad several hours in advance and refrigerate it until serving time. Just before serving, drizzle everything lightly with the Honey Lemon Mint Dressing and finish with shards of the crisp, crunchy Maple Pistachio Brittle. I also like to serve extra dressing and brittle at the table.

The result is a fresh, vibrant summer berry salad that feels wonderfully special, yet comes together easily with a little prep ahead. It's the kind of salad that brightens the whole table and disappears almost as quickly as you can say, "Summer Berry Green Salad with Maple Pistachio Brittle!"

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Summer Berry Green Salad with Maple Pistachio Brittle

Chris Scheuer

This gorgeous Summer Berry Green Salad combines crisp greens, fresh berries and a sweet-and-salty Maple Pistachio Brittle for the perfect fresh summer salad. Paired with a bright Honey Lemon Mint Dressing, it's ideal for entertaining, brunches, lunches and warm-weather dinners.

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings 8

Calories 226

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Ingredients

 

US CustomaryMetric

 

.5x1x2x

For the pickled red onions (optional):

• 1 medium red onion, peeled, halved and thinly sliced
• ¼ cup fresh lemon juice
• 2 teaspoons granulated sugar
• ½ teaspoon kosher salt
• water, as needed

For the Maple Pistachio Brittle (optional - can use toasted pistachios instead):

• 1 cup finely chopped pecans
• 1 cup finely chopped shelled pistachios
• ½ cup maple syrup
• 3 tablespoons uncooked quinoa, any color
• 2 tablespoons butter
• 1 tablespoon brown sugar
• ½ teaspoon kosher salt

For the salad:

• 8 ounces spring greens, arugula, baby spinach, field greens, etc. (about 8 cups)
• 1 cup strawberries, quartered
• 1 cup blackberries
• 1 cup blueberries
• ⅓ cup thinly sliced pickled red onion or raw red onion, pickled red onion recipe below
• Honey Lemon Mint Dressing
• Maple Pistachio Brittle, recipe below

Instructions

 

For the pickled red onions:

1. Combine the sliced onions, lemon juice, sugar, and salt in a jar with a tight-fitting lid. (You can pack the onions in fairly tightly, as they'll soften and reduce in volume as they pickle.)
2. Add enough water to just barely cover the onions.
3. Cover tightly and shake well, then refrigerate for at least 1 hour or up to 24-72 hours. (The longer they sit, the more flavor and vibrant color they'll develop!)

For the Maple Pistachio Brittle:

1. Preheat the oven to 325˚F. Line a sheet pan or cookie sheet with foil and spray generously with nonstick baking spray. Rub with a paper towel, then spray lightly again. (You can also use parchment paper - just make sure it extends slightly over the edges of the pan.)
2. I like to purchase finely chopped pecans. If you only have whole pecans, place them in a gallon-size ziplock bag with the pistachios. Crush the nuts with a meat mallet or rolling pin, ensuring no remaining whole nuts remain. You can also pulse the nuts in a food processor - you want them finely chopped, but don't let them turn to powder.
3. Combine the chopped pistachios, chopped pecans, maple syrup, quinoa, brown sugar, butter, and salt in a medium microwave-safe bowl.
4. Microwave on high power for 1-2 minutes, until the butter is melted. Stir well until everything is evenly coated.
5. Spread the mixture into a thin, even layer on the prepared pan. (At first it will seem like it won't cover the pan. Just keep patting it out with a silicone spatula or tablespoon. There may be a few small bare spots - no worries! These will fill in as the brittle bakes.)
6. Bake for 15-22 minutes, or until deep golden brown and fragrant. Every oven is a little different, so the time can vary, but watch it carefully towards the end so it doesn't burn.
7. Remove from the oven and allow the brittle to cool completely on the pan. Don't worry if it doesn't seem crisp at first; it crisps up beautifully as it cools.
8. Once cool, break into crunchy shards.

For the salad:

1. Add the greens to a large serving bowl. Top with the strawberries, blackberries, blueberries and red onion (pickled or raw).
2. Just before serving, drizzle lightly with the Honey Lemon Mint Dressing and top with generous shards of the Maple Pistachio Brittle.
3. Serve extra dressing and brittle at the table.

Notes

Note: The brittle recipe has been updated slightly. When Lindsay tested it in her kitchen on a particularly humid day, we found that reducing the maple syrup just a bit resulted in more consistently crisp, crunchy brittle. We always want to share the best possible version of our recipes, so we've made that small adjustment for the most reliable results.

The nutritional information includes all of the Maple Pistachio Brittle, though you likely won’t use the entire batch for one salad. Because of that, the actual calorie, sodium, and protein counts per serving will be a bit lower.

The Maple Pistachio Brittle can be made 1–2 days ahead and stored in an airtight container at room temperature. I like to store it in a large mason jar to keep it crisp and fresh.

The pickled red onions become more vibrant and flavorful the longer they sit.

You can omit the quinoa if you don’t have it on hand, but I find it helps bind the brittle together a bit better and adds a lovely light crunch.

Feel free to substitute your favorite greens or berries depending on what’s in season.

For the freshest presentation, wait until just before serving to add the dressing and brittle.

Nutrition

Calories: 226kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 8mgSodium: 317mgPotassium: 229mgFiber: 4gSugar: 19gVitamin A: 147IUVitamin C: 20mgCalcium: 48mgIron: 1mg

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Course: Salad, Salad Dressing, Salad Topper

Cuisine: American