1-First step: wash and prep the fruit Start by washing the strawberries and blueberries well under cool running water. Pat them dry with a clean towel or paper towels so the salad does not get watery. Slice the strawberries in half or quarters, depending on their size, so every bite has a good mix of fruit. This step matters because dry berries hold their shape better and keep the salad crisp. If the strawberries are very large, cut them into bite-size pieces so they are easy to eat. Set the berries aside while you make the candied walnuts and dressing.

2-Second step: cook the candied walnuts Place a skillet over medium-low heat and add 1 tablespoon butter, 1 cup barely chopped walnuts, and 1 tablespoon brown sugar. Stir the mixture gently for about 3 minutes, just until the nuts smell fragrant and the sugar coats them. Do not rush this part by turning up the heat, since the sugar can burn quickly. As soon as the walnuts look glossy and smell toasted, remove the pan from the heat. Spread the walnuts on a plate or a piece of parchment to cool slightly. Once they cool, they will turn crisp and give the salad that sweet crunch people love.

3-Third step: shake the dressing Add 1/2 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, 2 teaspoons honey, 1 1/2 tablespoons red wine vinegar or lemon juice, and 2 tablespoons olive oil to a jar with a tight lid. Shake well until the dressing looks smooth and blended. If you prefer, you can also whisk everything in a small bowl. This simple dressing has the right balance of sweet, tart, and savory. It also keeps the fruit from tasting flat. Make it a little ahead if you want, since the flavors come together nicely after a short rest in the fridge.

4-Fourth step: build the first layer Place the lettuce mix in a large bowl. Add about half of the strawberries, blueberries, candied walnuts, goat cheese or feta, red onion if using, and basil if using. Drizzle on a little dressing, then toss gently so the greens get coated without getting crushed. This layering method is one of the best parts of the recipe because it keeps the salad pretty. It also helps prevent the toppings from sinking to the bottom. If you are serving guests, this first layer gives the salad a nice base of color and texture.

5-Fifth step: finish the presentation Transfer the tossed salad to a platter or bowl. Add the remaining strawberries, blueberries, walnuts, cheese, onion, and basil over the top. Drizzle with more dressing right before serving. For the best look, try to scatter the berries and walnuts evenly across the surface. That way, every serving gets a little bit of everything. If you want a more casual look, you can serve it straight from the mixing bowl.

6-Final step: serve right away Serve the salad immediately so the lettuce stays crisp and the walnuts keep their crunch. This recipe makes 4 servings and takes about 20 minutes total, which makes it a great last-minute side dish or light meal.