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.