Summer Berry Salad

Join us at Saronsberg on Saturday, 12 December at 11:00, for the opening of “Capture”, an exhibition of photography and sun-ripe berries, seeds and nuts and serve with the Saronsberg Provenance Rose. 

Servings: 4



  • 1 bag (about 6-7 cups) mixed salad leaves
  • 2 cups strawberries
  • 1 cup blueberries
  • ¼ cup pomegranate pips
  • 1 Tbs capers
  • ½ cup mixed seeds or nuts – toasted
  • 100g blue or goats cheese


  • 3 Tbs White wine vinegar
  • 6 Tbs Extra virgin olive oil
  • 4 Tbs honey
  • 1 tsp Dijon mustard
  • Salt & Pepper – to taste


  1. Combine vinegar, olive oil, honey, Dijon mustard, salt and pepper in a medium bowl whisking until the mixture is online casino well combined.
  2. In a large salad bowl, combine salad leaves, strawberries, blueberries, pomegranate, capers and seeds or nuts. Add a little of the dressing at a time and toss until all ingredients are well-coated. Sprinkle crumbled blue or goat cheese over the top of the salad and serve immediately.

Recipe by: Anthony & Morgen