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Mixed Berry Fruit Salad with vinaigrette being poured over the top.

Mixed Berry Fruit Salad with Cumin Vinaigrette

Meg van der Kruik
Nothing says summer like a refreshing fruit salad, especially when made with the freshest, juiciest ingredients from California. Simple to make and easy to customize with whatever you happen to have on hand, this grown-up fruit salad is sure to be a bright note in your weekly routine.
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Prep Time 20 minutes
Course Dressing, Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 364 kcal

Ingredients
 
 

For the vinaigrette:

  • 1 TBSP cumin
  • ½ shallot
  • 4 TBSPS lime juice
  • 2 TBSPS red wine vinegar
  • 1 TBSP honey
  • ½ cup olive oil
  • salt to taste

To build the Mixed Berry Salad

  • 5 ounces arugula
  • 1 cup blueberries
  • 2 cups sliced strawberries
  • 1/4 cup toasted pistachios, roughly chopped

Instructions
 

To make the vinaigrette:

  • Combine cumin, shallot, lime juice, red wine vinegar, and honey in a blender. With the blender running on medium speed, slowly drizzle the oil in to emulsify the vinaigrette. Finally, season with salt.

To store the viniagrette:

  • Store refrigerated in an airtight container for up to 3 days.

To build the Mixed Berry Salad:

  • Layer the arugula on a serving platter and season lightly with salt.

Video

Nutrition

Calories: 364kcalCarbohydrates: 21gProtein: 4gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gSodium: 15mgPotassium: 409mgFiber: 4gSugar: 13gVitamin A: 928IUVitamin C: 57mgCalcium: 97mgIron: 2mg
Keyword blueberry, cumin, fruit salad, strawberry, vinaigrette
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