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Blueberry Balsamic Salad

Blueberry Balsamic Salad

A fresh and vibrant Blueberry Balsamic Salad that combines the sweetness of blueberries with the acidity of balsamic vinegar, topped with toasted nuts and cheese for a delightful crunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Salad
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 5 Cups Fresh Baby Spinach or Arugula
  • 1.5 Cups Fresh Blueberries
  • 1/2 Cup Crumbled Goat Cheese or Feta
  • 1/2 Cup Toasted Pecans or Walnuts
  • 1/4 Cup Thinly Sliced Red Onio
  • 3 Tablespoons Balsamic Vinegar
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Honey or Maple Syrup
  • 1 Teaspoon Dijon Mustard
  • Salt and Black Pepper to Taste

Method
 

  1. Wash your spinach or arugula thoroughly and pat it dry with a clean towel. Place the dry greens into a large wooden bowl.
  2. Place your pecans in a small dry skillet over medium heat. Stir them constantly for about three to five minutes until they smell fragrant.
  3. In a small glass jar, combine the balsamic vinegar, olive oil, honey, and Dijon mustard. Shake the jar vigorously until the ingredients emulsify into a smooth dressing.
  4. Rinse the blueberries and remove any stems. Slice the red onion into very thin half-moons.
  5. Scatter the fresh blueberries and red onions over the bed of greens. Pour about half of the dressing over the mixture and toss gently to coat every leaf.
  6. Sprinkle the crumbled goat cheese and toasted pecans over the top.
  7. Add a pinch of sea salt and freshly cracked black pepper. Give the salad one final, very light toss and serve immediately.

Notes

Store the washed greens in a container with a paper towel to absorb excess moisture. Keep the dressing in a sealed jar in the refrigerator for up to one week. Do not freeze any part of this salad.