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Fruit Caprese Salad with Greens

  • Author: Michelle Burns
  • Yield: 7 cups 1x


This is a versatile salad. You can substitute greens, fruits, or nuts depending on what's on hand

Nutritional data does not include the dressing


  • 5 cups mixed greens (spring mix, baby spinach & baby kale, spinach & arugula, or any other combination)
  • 1 cup fresh mozzarella pearls or balls (can be marinated or plain)
  • 1 cup cherry tomatoes, halved
  • 1 medium watermelon radish (or other radish of choise) sliced thinly
  • 1 carrot (we prefer purple or white but any will work), sliced into thin rounds
  • 1/2 cup blueberries ( or strawberries, raspberries, sliced fresh peaches, sliced fresh pears, chunked fresh pineapple)
  • 1/2 cup walnuts (or pecans, almonds, pistachios)
  • Dressing of choice (see link below for our favorite)


  • In a large bowl or serving platter, place greens
  • Sprinkle the carrots slices and radish slices across the top of the greens
  • Arrange tomato halves around the edge of the greens
  • Place mozzarella balls inside the tomatoes around the edge
  • Sprinkle the berries across the top of the greens (if using sliced fruit, arrange around the edge of the greed inside the tomatoes)
  • Sprinkle with walnuts or nuts of choice
  • Top with dressing just before serving or allow each individual to top their own


Source: Black Sheep Soul (modified by Sherry Scott0

Link to: Dijon Balsamic Dressing


  • Serving Size: 1 cup (111 g)
  • Calories: 84
  • Fat: 3.89 g
  • Carbohydrates: 6.73 g
  • Protein: 6.95 g
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