This year’s CSA started on Monday with a first week loaded with lettuce – baskets and baskets of lettuce!
There was so much lettuce, in fact, that our farmers were giving it away, as much as you could take, whether or not you had purchased the larger, family-sized share rather than the smaller version that we chose.
It pained my frugal heart to take only two heads, even in addition to the kale, pokeweed, catnip, and so on that we already had in our box. But it was easier to accept when I unpacked our bags at home and tried to figure out how the two of us would eat so many greens before they wilted.
It almost goes without saying that we’ve been eating salads ever since.
Salads with goat cheese and pesto, with a hodgepodge of vegetables or fresh strawberries, and this triple berry one that we had tonight.
At its heart, this is a simple combination. But the shallots and walnuts add a more complex, savory note that reminds me of Thanksgiving, and then the whole thing gets kicked up even more with the cayenne-honey vinaigrette on top (tone down the heat with a honey balsamic vinaigrette instead!).
It’s not hard to like pictures of plates piled high with fresh lettuce and berries. And it’s easy to bring them to life by serving this dish in your own home.
Whether you’re a CSA member, an infrequent visitor at your local farmers market, or something in between, you’ll love the pop of freshness provided in this dish when it’s made with just-picked, locally sourced ingredients.Print
In this weeknight salad for two, the fresh crunch of leaf lettuce pairs beautifully with sweet berries, a savory blend of sauteed shallots and walnuts, and a sweet and spicy dressing.
For the Salad:
- 1 tablespoon coconut oil
- 2 shallots, peeled and sliced
- 1/2 cup chopped walnuts
- 8 cups chopped leaf lettuce
- 1 cup quartered strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries
For the Dressing:
- In a large skillet, melt coconut oil over medium-low heat. Add sliced shallots and cook 5-10 minutes, until they are just beginning to brown, stirring occasionally. Add walnuts and continue cooking to toast the nuts, about 5 minutes more. Remove from heat and allow to cool slightly.
- In a large bowl or split onto two plates, combine lettuce and berries.
- In a small bowl, whisk together dressing ingredients, taste, and adjust seasoning as desired. Drizzle dressing on top of salad (you will likely have some left over to use later).
Note that nutritional info below includes the entire batch of salad dressing.
- Category: Salad
- Method: Stovetop
- Cuisine: Dinner
Keywords: berries, salad, raspberries, strawberries, blueberries, shallots, walnuts, cayenne
What kind of fruit do you like with your leafy greens? Let us know in the comments below, and please rate the recipe if you enjoyed it as much as we did!
If you’re a fan of fruit and berries mixed in a salad, you’ll love these recipes:
- Fresh Berries and Spinach Salad
- Bright Kale and Grapefruit Salad with Spiralized Apple and Red Onion
- Bosc Pear, Currant, and Hazelnut Salad
- Fresh Summer Fruit Salad
- Arugula Dijon Salad with Figs and Pistachios
Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 4, 2014. Last updated: November 6, 2019 at 19:27 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.