Summer Berry Green Salad with Maple Pistachio Brittle

Overhead view of a Summer Berry Green Salad with strawberries, blueberries, blackberries, pickled red onions, Honey Lemon Mint Dressing and crunchy Maple Pistachio Brittle on a wooden table.

Summer Berry Green Salad with Maple Pistachio Brittle

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 Time45

Cook Time15

Total Time1

Course: Salad, Salad Dressing, Salad Topper

Cuisine: American

Keyword: summer berry salad, berry green salad, summer salad recipe, salad with berries, entertaining salad, fruit and greens salad

Servings:

Calories: 306kcal

Author: Chris Scheuer

Ingredients

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
⅔ 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

US Customary - Metric

Instructions

For the pickled red onions:

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.)
Add enough water to just barely cover the onions.
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:

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.)
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.
Combine the chopped pistachios, chopped pecans, maple syrup, quinoa, brown sugar, butter, and salt in a medium microwave-safe bowl.
Microwave on high power for 1-2 minutes, until the butter is melted. Stir well until everything is evenly coated.
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.)
Bake for 14-17 minutes, or until deep golden brown and fragrant.
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.
Once cool, break into crunchy shards.

For the salad:

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

Notes

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 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