Photo Credit: Aaron Colussi

Mixed Berry Salad with Tangy Maple Greek Yogurt

By: Jaclyn Magnowski

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Berry salad with maple greek yogurt recipe

Mixed Berry Salad with Tangy Maple Greek Yogurt

Course: Dinner
Keyword: berries, greek yogurt, maple, salad
Author: Jaclyn Magnowski


  • 1 pint strawberries
  • 1 pint blueberries
  • 1 pint raspberries
  • Zest and juice of 1 grapefruit
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • ½ cup Greek yogurt
  • ¼ cup maple syrup
  • Salt, to taste
  • 2 tablespoons mint
  • 2 tablespoons basil
  • 1 teaspoon cinnamon
  • ½ cup Parmesan cheese
  • 1 cup whole almonds
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon plus 1 teaspoon cayenne
  • 2 tablespoons pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon chili pepper
  • 1 tablespoon paprika
  • 4 cups arugula


  • Wash berries under cold water and place on a paper towel to dry. Cut strawberries into quarters and place all berries in a large mixing bowl.
  • Zest the grapefruit, orange and lemon over the berries.
  • Juice half the grapefruit and all of the lemon and the orange into a container and set aside.
  • In a separate bowl, mix together Greek yogurt, maple syrup, citrus juice, salt, mint, basil and cinnamon until combined.
  • On a piece of parchment paper, place tablespoons of Parmesan in a circle 2 inches apart from each other, and bake at 350° for 5 minutes or until the Parmesan is lightly golden. Gently pull off parchment paper and set aside.
  • Combine almonds, garlic powder, onion powder, cayenne, pepper, soy sauce, chili pepper and paprika in a bowl and toss until coated. Put in a 350° oven for 10 minutes or until nuts are toasted.
  • To serve, place arugula on the bottom of the plate, coat the arugula with the berry mixture, nuts and Parmesan crisp; then drizzle with the yogurt glaze.
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