Our Blueberry Strawberry Salad recipe was created when I wanted to bring a patriotic themed dessert to a Fourth of July BBQ. I received so many compliments that I had to share this recipe. The tangy dressing mixed with the sweet fruit makes the perfect summertime dessert to share. Surprise your family with a fun dessert after dinner or bring this to a BBQ or cookout, either way- there won't be leftovers!
Recipe Ingredient Notes
- Strawberries and blueberries: Any substitutions that keep this a red white and blue salad are great! Raspberries, blackberries, even cherries-just consider how easy they are to slice and if they might break up the texture of the salad overall!
- Citrus fruit: We use the zest and juice of an orange and a lime. Oranges are easy to find almost all year, but if you don't have fresh limes you can use lemons or bottled lime juice.
- Honey or maple syrup: For a lighter taste go with honey. But if you enjoy the vanilla-like taste of maple with your fruit, use maple syrup as your dressing base. Or use a mix of both!
- Poppy seeds: These seeds don't just add crunch- they have a subtle nutty taste.
Recipe Variations
- Mixed berry salad with frozen fruit: We actually love working with frozen fruit. It's usually harvested when it's perfectly ripe, which actually means that frozen fruit can sometimes be more nutritionally dense than fresh.
Frozen fruit is also easier to slice! The harder flesh won't squish and leak juice while you're cutting into it, and you can get slices that are both thinner and more uniform.
Just be sure to give the fruit a bit of time to thaw before you serve the strawberry blueberry salad. An hour or so in the fridge is usually plenty of time after the fruit has been sliced! - Creamy and savory: Add crumbled goat cheese or cottage cheese for a tangy contrast to the sweet berries.
- Nutty crunch: Toss in pecans, almonds, or other nuts for extra texture and richness.
- Fresh and herby: Sprinkle some fresh mint on top for a bright, aromatic finish.
- Meal prep-friendly: Store your dressing in a mason jar to keep everything fresh and crisp until you're ready to toss and serve.
Ways to Enjoy Every Bite
This is the perfect dessert to bring to any summer event or dinner. The red, white and blue colors make for a fun patriotic summer dessert. You can easily make it in a small parfait cups, mini mason jars or ramekins or one large bowl.
How to Make Blueberry Strawberry Salad
Step 1: Rinse fruit with cold water and pat dry with a paper towel. Slice strawberries into bite sized pieces.
Step 2: Add slide strawberries and blueberries to a large serving bowl. Using a large spoon, stir to combine and set aside.
Step 3: In a small mixing bowl whisk together the dressing ingredients. Pour the dressing over the fruit and use a large spoon to combine.
Step 4: Just before serving stir in mini marshmallows.
FAQs
You can make this recipe ahead of time as long as you avoid mixing the dressing and marshmallows with the fruit prior to serving. Prep by washing and slicing strawberries ahead of time and mixing dressing.
We recommend blackberries, raspberries, dark cherries and even sliced pluots.
Recipe Tips from Mrs. G
- Don't add marshmallows until right before serving- they'll get mushy otherwise!
- You can add whatever red and blue fruit you have on hand.
- Try adding patriotic sprinkles on top of your whipped cream for extra festive flair!
Storing Leftovers
If you anticipate leftovers, store the dressing and fruit separately and only use the dressings on portions you'll use. The dressing will keep a little longer than the fruit- the fruit tends to get mushy!
Blueberry Strawberry Salad
Equipment
- large serving bowl
- small mixing bowl
- whisk
Ingredients
- 6 cups sliced strawberries 2, 16-ounce packages, hulled
- 4 cups blueberries 2, 12-ounce packages
- 2 cups mini marshmallows optional
Citrus Dressing
- 1 navel orange zested and juiced
- 2 limes zested and juiced
- 2 tablespoons honey or maple syrup
- 1 teaspoon poppy seeds
Garnish
- 2 tablespoons chopped fresh mint optional
- whipped cream optional
Instructions
- Add sliced strawberries and blueberries to a large mixing bowl. Then, using a large spoon, stir to combine. Set aside.
- In a small mixing bowl, whisk together the dressing ingredients. Pour the dressing over the fruit, then toss with a large spoon to combine.
- Just before serving, stir mini-marshmallows (if using) into the mixed berry salad. This way, they won't become too soggy. Top with whipped cream if you'd prefer!
Notes
- Wait until just before serving to add the marshmallows to prevent them from getting too soggy before they even reach the plate.
- Mixed berry salad with frozen fruit: We actually love working with frozen fruit. It's usually harvested when it's perfectly ripe, which actually means that frozen fruit can sometimes have more nutritional value than fresh fruit. Frozen fruit is also easier to slice! The harder flesh won't squish and leak juice while you're cutting into it, and you can get slices that are both thinner and more uniform. Just be sure to give the fruit a bit of time to thaw before you serve the strawberry blueberry salad. An hour or so in the fridge is usually plenty of time after the fruit has been sliced!
- Creamy and savory: Add crumbled goat cheese or cottage cheese for a tangy contrast to the sweet berries.
- Nutty crunch: Toss in pecans, almonds, or other nuts for extra texture and richness.
- The mixed berry salad will stay fresh for up to 5 days in the fridge. However, the dressing will make the berries get soggy pretty quickly. If you anticipate leftovers, store the dressing and fruit separately. The dressing will keep a little longer than the fruit.
- It is easy to make ahead. As long as you leave the dressing off, you can prep the berries up to 4 days ahead of time.
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