The Tastiest Summer Salad I’ve Ever Made (And Honestly, It Might Be Yours Too)

Berry Balsamic Summer Salad

When summer hits, the last thing I want to do is stand over a stove—but I still want something that feels like a meal. Something that’s fresh and energizing, but also filling. Something you crave again the next day. That’s how this salad came to be.

It started with a bowl of greens and the question I always ask before lunch: what would make this bowl not just good, but craveable?

The Base: Fresh, Peppery, Crisp

I started with a mix of chopped butter lettuce and baby arugula. The butter lettuce brings that mellow crunch, and the arugula brings the peppery bite that gives a salad some life.

But the real magic is in the sprouts—I always keep them on hand, and they bring not just texture and volume, but a whole extra layer of nutrition. Think enzymes, vitamins, and plant power, all in a little tangle of green.

Homegrown Alfalfa Sprouts

There’s something special about adding homegrown alfalfa sprouts to a summer dish—they’re fresh, crunchy, and bursting with that clean, just-picked flavor that instantly elevates any salad, wrap, or sandwich. They don’t just taste better than store-bought—they feel better, too. You know exactly where they came from, and they’re alive with enzymes, fiber, and plant-based protein.

And the best part? They’re surprisingly easy (and fun!) to grow at home. With The Sprouting Company kits, all you need is water, a jar, and a windowsill. No soil, no fuss, and in just a few days you’ve got a lush tangle of sprouts that cost a fraction of what you'd pay at the store. It’s like having your own little edible garden on the counter—plus, kids love watching them grow too.

If you’ve never tried growing your own, summer is the perfect time to start. Your meals will taste fresher, feel lighter, and give you that nourishing, garden-to-table moment—without even stepping outside.

The Fruit: Summer’s Sweetest

Fresh Blueberries

Blueberries, strawberries, and raspberries—each one perfectly ripe, juicy, and bursting with flavor. They do more than just sweeten things up—they contrast the earthy greens and balance out the savory dressing. I like to scatter them across the top so you get a hit of sweetness in every bite. The raspberries especially play double-duty, as you'll see in the dressing.

The Protein: Grilled Meati Cutlet

This is where it goes from salad to meal. I took a Meati cutlet (my go-to plant-based protein for a meaty texture, and protein(!) without any weird ingredients), grilled it to get a little sear, then chopped it into bite-sized pieces. It soaks up the dressing, adds chew, 17g of mushroom protein(!) and makes the whole dish feel satisfying in a way that leafy greens alone can’t.

Fresh Raspberries

The Dressing: Creamy, Tangy, Fruity, and Balanced

Here’s where it gets exciting. The dressing is a simple blend that tastes like something way more complex. I blended:

• A generous splash of Fini balsamic vinegar

• A small handful of fresh raspberries

• A spoonful of Fabalish plant-based mayo (for that creamy richness)

• Garlic powder, onion powder, salt, and cracked pepper

The result is tangy, slightly sweet, ultra-creamy, and so good I’ve been using it as a dip too. It’s everything I love about summer dressing—bright, light, and full of flavor without being too heavy.

Final Touches (and Optional Toppings)

Tossed together, this salad is vibrant, filling, and full of texture—the crunch of the lettuce, the softness of the berries, the meatiness of the cutlet, the silkiness of the dressing, the pop of the sprouts. But if you want to take it even further, here are a few optional toppings that bring extra layers of flavor:

• Fresh basil or mint – for a cool, herbaceous finish that complements the fruit and dressing

• Follow Your Heart vegan feta crumbles – tangy, creamy, and so satisfying in every bite

• An extra drizzle of balsamic – especially if it’s that syrupy kind that adds a sweet, tangy depth

  
  

These final touches let you customize the bowl based on what you’re craving that day—whether it’s more freshness, more richness, or just that little extra something.

Summer Berry & Sprout Salad with Creamy Raspberry Balsamic Dressing

Servings: 1 large meal-sized salad (or 2 lighter portions)

Prep time: 10 minutes

Cook time: 5–7 minutes (for grilling the cutlet)

Total time: ~15 minutes

Ingredients

For the Salad:

• 2 cups chopped butter lettuce

• 1 cup baby arugula

• 1 cup fresh homegrown alfalfa sprouts (The Sprouting Company kits work great!)

• ¼ cup blueberries

• ¼ cup strawberries, sliced

• ¼ cup raspberries

• 2 tbsp pecans, roughly chopped (raw or toasted)

• 1 grilled Meati cutlet, chopped

• Optional toppings:

  • 1 tbsp Follow Your Heart vegan feta crumbles

  • A few leaves of fresh basil or mint, torn

  • Extra balsamic glaze or vinegar, for drizzling

  
  

For the Creamy Raspberry Balsamic Dressing:

• 2 tbsp Fini balsamic vinegar (or other good-quality balsamic)

• 2 tbsp fresh raspberries

• 2 tbsp Fabalish plant-based mayo

• 1-2 tbsp water for desired thinness

• ¼ tsp garlic powder

• ¼ tsp onion powder

• Salt & black pepper, to taste

Instructions

1. Grill the Meati Cutlet: Preheat a grill pan or skillet over medium heat. Cook the Meati cutlet according to package directions. Set aside to rest, then chop into bite-sized pieces.

2. Make the Dressing: In a small bowl or blender, combine the balsamic vinegar, fresh raspberries, Fabalish mayo, garlic powder, onion powder, salt, and pepper. Blend or whisk until smooth and creamy. Taste and adjust seasoning as needed. If you want it thinner, add a splash of water or extra vinegar.

3. Assemble the Salad: In a large salad bowl, layer the butter lettuce, arugula, and sprouts. Add the blueberries, strawberries, and raspberries. Scatter the chopped Meati cutlet over the top, then scatter the pecans over the top for crunch.

4. Drizzle & Toss: Pour the raspberry balsamic dressing over the salad and toss gently to coat everything evenly.

5. Add Final Toppings (Optional but Recommended!): Sprinkle with vegan feta crumbles, tear a few fresh basil or mint leaves on top, and finish with a drizzle of balsamic glaze if desired.

   
   

To Serve

Enjoy immediately for peak flavor and texture! This salad is light, protein-packed, and has a little bit of everything—sweet, tangy, creamy, crisp, and hearty. Perfect for a hot day when you want something fresh but filling.