Summer Salad

This summer salad is a celebration of everything bright and inviting about the season. A generous bowl of tender spring greens sets the stage for layers of colour and texture, making it as beautiful on the table as it is enjoyable to eat. Each ingredient is added with intention, creating a dish that feels abundant and welcoming, perfect for gathering people around the table.

Crisp slices of sweet Gala apple and juicy mandarin oranges bring a refreshing burst of natural sweetness, while kiwi adds a gentle tang that keeps every bite interesting. The thinly sliced red onion offers just enough sharpness to balance the fruit without overpowering it, blending seamlessly into the mix rather than standing apart.

The crunch is where this salad truly shines. Toasted almonds and walnuts add a satisfying bite, while dried cranberries tuck little pops of chewiness throughout the bowl. Together, they give the salad a hearty, satisfying feel that makes it more than just a side dish, even alongside grilled mains or a simple sandwich.

Finished with a drizzle of honey tarragon dressing, the salad comes together in a way that feels effortless and inviting. The dressing is lightly sweet with a hint of tang, coating the greens just enough to bring all the flavors together without weighing them down. It’s the kind of dish that disappears quickly, with guests going back for just one more helping.

Summer Salad With Honey Tarragon Dressing

Serves 10

This bright and refreshing summer salad is the perfect balance of crisp greens, juicy fruit, and satisfying crunch. It’s light enough for warm evenings yet hearty enough to stand alongside grilled meats or a casual backyard spread. Toss it just before serving to keep everything fresh and lively.

Ingredients

Salad

  • 1 (454 g) tub spring salad mix

  • 2 Gala apples, thinly sliced

  • ½ red onion, thinly sliced

  • 1–2 small cans mandarin oranges, drained

  • 2 kiwis, peeled and thinly sliced

  • A handful of walnuts

  • 1 small bag pencil-thin almonds, roasted

  • 1 (6 oz) bag dried cranberries (Craisins), or more to taste

Dressing

  • ½ cup canola oil

  • 4 tablespoons tarragon vinegar

  • 2 tablespoons Dijon mustard

  • 1 tablespoon sugar

  • 3–4 tablespoons honey

Instructions

In a large serving bowl, gently combine the spring mix, apples, red onion, mandarin oranges, kiwis, walnuts, almonds, and dried cranberries. Toss lightly to distribute the ingredients evenly.

In a small bowl or jar, whisk together the canola oil, tarragon vinegar, Dijon mustard, sugar, and honey until smooth and well blended. Taste and adjust sweetness if needed.

Just before serving, drizzle the salad with the dressing and toss gently. Serve immediately; dressing too early can cause the greens to wilt.

Notes

  • The dressing can be made ahead and stored in the refrigerator for several days.

  • For larger gatherings, you may want to double the dressing; this salad is always a crowd favorite.

Fresh, colourful, and bursting with summer flavor, this salad is one you’ll find yourself making again and again.