Blueberry Vinaigrette Salad
Brighten Your Plate: Easy Blueberry Vinaigrette Salad
Searching for a light, refreshing, and genuinely healthy meal that doesn’t compromise on flavor? This vibrant Blueberry Vinaigrette Salad is bursting with fresh flavors and textures, making it perfect for a nourishing weeknight meal or a stunning addition to your next gathering. Forget heavy dressings; our homemade blueberry vinaigrette, made with sweet fresh blueberries, provides a light, tangy, and naturally sweet to crisp greens.
Every forkful offers a delightful mix: creamy, tangy goat cheese crumbles, satisfyingly crunchy toasted walnuts, and the juicy pop of more fresh blueberries. This salad isn’t just easy to throw together; it’s a testament to how simple, wholesome ingredients can create something truly special. Get ready to refresh your palate and impress your guests with this effortlessly elegant and incredibly delicious recipe!
Grocery List
- Blueberries
- Walnuts
- Olive Oil
- Mixed Greens
- Goat Cheese
- Lemon
- Balsamic Vinegar
- Honey
Salad Ingredient List
- 3/4 Cup Fresh Blueberries (or Thawed Frozen Blueberries)
- 6 oz. Mixed Greens
- 2 Teaspoons Fresh Lemon Juice
- 1/4 Cup Olive Oil
- 1/4 Cup Goat Cheese (Garlic and Herb Flavor recommended)
- 2 Tablespoons Balsamic Vinegar
- 3 Teaspoons Honey
- 1/4 Teaspoon Pink Himalayan Salt
- 1/2 Teaspoon Italian Seasoning
Toasted Walnuts Ingredient List
- 1 Cup of Walnuts
- 1 Tablespoon of Olive Oil
- Dash of Salt
Blueberry Vinaigrette Salad Recipe Steps Overview
- First, wash and thoroughly dry your fresh produce. Excess moisture can dilute your vinaigrette.
- Next, prepare your blueberry vinaigrette. In a food processor or blender, combine the blueberries, lemon juice, olive oil, honey, balsamic vinegar, and salt.
- Blend on high speed until you reach your desired texture. You can leave some chunks of blueberries for extra texture, or blend until completely smooth.
- Now, toast the walnuts. Preheat your oven to 350 degrees F (175 degrees C). Toss the walnuts with a tablespoon of olive oil, then spread them evenly on a baking sheet lined with parchment paper.
- Toast the walnuts for 10 minutes. Be sure to check them around the seven-minute mark and toss them occasionally to ensure even browning. Once they’re golden and fragrant, immediately sprinkle them with a dash of salt.
- Assemble your salad. In a large bowl, create a generous bed of mixed greens. Evenly top the greens with the crumbled goat cheese, toasted walnuts, and Italian seasoning.
- Drizzle generously with your homemade blueberry vinaigrette.
- Finally, for an extra burst of freshness, squeeze additional lemon juice over the salad just before serving. Enjoy your vibrant and healthy meal!
Blueberry Vinaigrette Salad Tips
- Wash your salad mix with cold water and 1/2 cup of distilled white vinegar.
- Remove the excess moisture from the lettuce with paper towels.
- Wash your blueberries with baking soda or distilled white vinegar, organic blueberries are recommended.
- You can make your own mixed greens by mixing iceberg lettuce, romaine lettuce, and spinach.
- If you do not have fresh blueberries, thaw frozen blueberries and drain the excess moisture.
- Agave can serve as a substitute for the honey for the sweetener.
- Taste your blueberries to adjust the amount of honey needed for the vinaigrette.
- Lemon zest is an optional topping to the vinaigrette and salad mixture.
- Reserve leftover blueberry vinaigrette in a mason jar or airtight container in a refrigerator for three to four days.
- Reserve leftover salad in an airtight container for three days, the salad can be meal prepped for lunch or dinner.
- For extra protein top the salad with chicken, chickpeas, or seared steak.
- Keep an eye on the toasted walnuts to avoid burning.
- The toasted walnuts can be substituted with store-bought roasted walnuts (salted or unsalted).
- The salad pairs well with a flavored goat cheese that can be found at your local grocery store.
- Excess toasted walnuts can be stored in an airtight container for up to a week.
Blueberry Vinaigrette Salad
Make a healthy & delicious Blueberry Vinaigrette Salad! Fresh blueberries, creamy goat cheese, & crunchy walnuts make this easy recipe perfect for any meal.
Equipment
- Salad Bowl large
- Blender or Food Processor
- Colander
- Tongs
- Set of measuring spoons
- Measuring Cup
Ingredients
Salad Ingredients
- 3/4 Cup Fresh Blueberries or Thawed Frozen Blueberries
- 6 oz. Mixed Greens
- 2 Teaspoons Fresh Lemon Juice
- 1/4 Cup Olive Oil Extra Virgin
- 1/4 Cup Goat Cheese Garlic and Herb Flavor recommended
- 2 Tablespoons Balsamic Vinegar
- 3 Teaspoons Honey
- 1/4 Teaspoon Pink Himalayan Salt
- 1/2 Teaspoon Italian Seasoning
Toasted Walnut Ingredients
- 1 Cup Raw Walnuts
- 1 Tablespoon Olive Oil extra virgin
- Dash of Salt
Instructions
- Prepare the toasted walnuts by tossing in a tablespoon of olive oil. Preheat the oven to 350 degrees and place walnuts on a baking sheet with parchment paper.
- Toast the walnuts for 10 minutes and check at the seven minute mark, toss occasionally as needed for even browning. Once the walnuts are fragrant and golden sprinkle a dash of salt.
- Wash the fresh produce and remove excess moisture.
- Next, in a food processor or blender add the blueberries, lemon juice, olive oil, honey, balsamic vinegar, and salt to blend on high speed. Blend to your desired consistency, for a chunky or smooth texture.
- In a large bowl, create a bed of mixed greens and top with the goat cheese, toasted walnuts, Italian seasoning.
- Lastly, generously top with the blueberry vinaigrette and squeeze additional lemon juice on top of the salad before serving.
Notes
- Wash your salad mix with cold water and 1/2 cup of distilled white vinegar.
- Remove the excess moisture from the lettuce with paper towels.
- Wash your blueberries with baking soda or distilled white vinegar, organic blueberries are recommended.
- You can make your own mixed greens by mixing iceberg lettuce, romaine lettuce, and spinach.
- If you do not have fresh blueberries, thaw frozen blueberries and drain the excess moisture.
- Agave can serve as a substitute for the honey for the sweetener.
- Taste your blueberries to adjust the amount of honey needed for the vinaigrette.
- Lemon zest is an optional topping to the vinaigrette and salad mixture.
- Reserve leftover blueberry vinaigrette in a mason jar or airtight container in a refrigerator for three to four days.
- Reserve leftover salad in an airtight container for three days, the salad can be meal prepped for lunch or dinner.
- For extra protein top the salad with chicken, chickpeas, or seared steak.
- Keep an eye on the toasted walnuts to avoid burning.
- The toasted walnuts can be substituted with store-bought roasted walnuts (salted or unsalted).
- The salad pairs well with a flavored goat cheese that can be found at your local grocery store.
- Excess toasted walnuts can be stored in an airtight container for up to a week.