Photo Credit: Aaron Colussi

Mixed Berry Salad with Tangy Maple Greek Yogurt


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Recipe Type: 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 tablespoon pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon chili pepper
  • 1 tablespoon paprika
  • 4 cups arugula


  1. 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.
  2. Zest the grapefruit, orange and lemon over the berries.
  3. Juice half the grapefruit and all of the lemon and the orange into a container and set aside.
  4. In a separate bowl, mix together Greek yogurt, maple syrup, citrus juice, salt, mint, basil and cinnamon until combined.
  5. 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.
  6. 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.
  7. 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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