I learned this Blueberry Goat Cheese Salad on a slow, sunlit Saturday when I wanted something bright, fast, and a little fancy without much fuss. It’s a simple tossed salad of mixed greens, juicy blueberries, crumbled goat cheese, thin red onion, and toasted walnuts, all dressed with a quick olive oil–balsamic vinaigrette. It’s the kind of dish that works as a light lunch, a brunch centerpiece, or an elegant starter for dinner. If you like contrasts—sweet fruit, tangy cheese, crunchy nuts—this salad delivers in every bite. For a different small-plate twist, I often pair it with easy appetizers like caramelized onion and goat cheese tarts.
Why you’ll love this dish
This salad balances flavors and textures in a way that feels elevated but requires almost no time. It’s:
- Fast: About 10 minutes from prep to plate.
- Flexible: Swap nuts, dressings, or greens to suit what’s on hand.
- Seasonal-friendly: Fresh blueberries make it summer-perfect, while frozen berries can rescue it in winter.
- Crowd-pleasing: The mild tang of goat cheese appeals to both cheese lovers and skeptics.
“Bright, refreshing, and ridiculously easy—the blueberry and goat cheese combo felt gourmet but took minutes to make.” — A frequent weekend favorite
When to make it: serve as a light lunch, a picnic side, a brunch salad, or a starter for weeknight dinners. It’s especially lovely alongside roasted chicken or a chilled white wine.
How this recipe comes together
This is a no-cook salad with four clear steps: toss greens and add-ins, whisk a simple vinaigrette, dress and toss gently, then finish with crumbled goat cheese. The process is designed to keep ingredients fresh and textures distinct—dress just before serving so the greens don’t get soggy and the goat cheese remains a creamy topper.
Gather these items
- 2 cups mixed greens (baby spinach, arugula, or spring mix)
- 1 cup blueberries (fresh preferred; thawed frozen works)
- 4 oz goat cheese, crumbled (log-style chèvre is perfect)
- 1/4 cup walnuts, toasted (optional; pecans or sliced almonds work)
- 1/4 cup red onion, thinly sliced
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Substitutions and notes:
- Greens: Use sturdy lettuces if you need more volume. Romaine or butter lettuce are fine.
- Berries: Strawberries or raspberries can replace blueberries if you prefer.
- Nuts: For a sweeter crunch, try candied pecans—see ideas like cranberry-pecan goat cheese truffles for sweet-savory inspiration.
- Goat cheese: If dairy-free is required, use a plant-based crumbled cheese.
Step-by-step instructions
- Place the mixed greens in a large salad bowl. Add the blueberries, thinly sliced red onion, and toasted walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and a few grinds of black pepper until emulsified. Taste and adjust seasoning.
- Drizzle the dressing evenly over the salad. Toss gently with salad tongs or two large spoons so the berries remain intact.
- Transfer to plates or a serving bowl. Sprinkle the crumbled goat cheese over the top just before serving so it stays creamy and visible.
Best ways to enjoy it
- Plating: Serve on a shallow bowl or flat plate so the toppings are visible. Scatter a few extra blueberries and walnut halves on top for garnish.
- Pairings: Goes beautifully with roast chicken, grilled salmon, or a slice of herbed focaccia. For a finger-food spread, serve alongside goat’s cheese–stuffed dates for sweet-and-savory contrast.
- Drinks: A crisp Sauvignon Blanc, dry Rosé, or an herbal iced tea all match nicely.
Storage and reheating tips
- Leftovers: Store undressed salad and dressing separately in airtight containers. The greens will stay best for 1–2 days; once dressed, eat within a few hours.
- Freezing: Do not freeze the assembled salad—the greens and fresh berries won’t survive. You can freeze leftover blueberries for later use in smoothies or baking.
- Food safety: Keep refrigerated at or below 40°F (4°C). If the salad sits at room temperature for over 2 hours, discard per USDA guidelines.
Pro chef tips
- Toast the nuts: Warm a dry skillet and toast walnuts for 3–4 minutes until fragrant. Cool before adding—this amplifies flavor.
- Handle berries gently: Toss slowly to avoid smashing blueberries. If using frozen blueberries, briefly rinse and pat dry to reduce extra moisture.
- Make dressing with care: Add salt slowly—the balsamic will concentrate flavors. A teaspoon of honey or a pinch of Dijon can stabilize and enrich the vinaigrette. For a creamier finish, whisk in a teaspoon of Greek yogurt.
- Prep ahead: Slice onions and toast nuts a day in advance; keep them chilled. For a quick weekday lunch, pre-mix dressing and keep it ready.
For more inspiration on pairing fruit and cheese in salads, check this pears and blue cheese salad example.
Creative twists
- Berry-forward vinaigrette: Blend 1/4 cup blueberries with the dressing for a fruity vinaigrette.
- Candied nuts: Swap toasted walnuts for candied pecans for a sweeter crunch.
- Protein boost: Add grilled chicken, seared tuna, or cooked quinoa to make it a main-course salad.
- Vegan version: Replace goat cheese with a tangy cashew ricotta and use maple syrup in the dressing.
Your questions answered
Q: How long does this salad take to prepare?
A: About 10 minutes if your ingredients are ready—5 minutes to toss the salad and 5 to make the dressing and toast nuts.
Q: Can I use frozen blueberries?
A: Yes. Thaw briefly and pat dry so they don’t release too much juice into the greens. Frozen berries are great when fresh aren’t available.
Q: How do I keep the salad from getting soggy?
A: Dress the salad right before serving and store dressing separately if making ahead. Use sturdier greens if you need a longer hold time.
Q: Are there good cheese alternatives?
A: Yes—crumbled feta, ricotta salata, or a plant-based cheese for a dairy-free option all work well.
Q: Can I make the dressing in advance?
A: Absolutely. The vinaigrette keeps in the fridge for up to a week. Re-emulsify by shaking or whisking before use.
Conclusion
If you want more blueberry-and-goat-cheese inspiration, try this elegant Blueberry Goat Cheese Salad with Blueberry Vinaigrette from Blueberry Goat Cheese Salad with Blueberry Vinaigrette – Ways to… or explore a richer take with candied nuts in this Blueberry Goat Cheese Salad with Candied Pecans – Sungrown…
Blueberry Goat Cheese Salad
Ingredients
Salad Base
- 2 cups mixed greens (baby spinach, arugula, or spring mix) Use sturdy lettuces if you need more volume, like romaine or butter lettuce.
- 1 cup blueberries (fresh preferred; thawed frozen works) Frozen berries can be used when fresh aren't available.
- 1/4 cup red onion, thinly sliced
Toppings
- 4 oz goat cheese, crumbled Log-style chèvre is perfect.
- 1/4 cup walnuts, toasted (optional) Pecans or sliced almonds can work too; for sweeter crunch, try candied pecans.
Vinaigrette
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar For a creamier finish, whisk in a teaspoon of Greek yogurt.
- to taste Salt and pepper Add salt slowly to avoid over-seasoning.
Instructions
Preparation
- Place the mixed greens in a large salad bowl. Add the blueberries, thinly sliced red onion, and toasted walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and a few grinds of black pepper until emulsified. Taste and adjust seasoning.
- Drizzle the dressing evenly over the salad. Toss gently with salad tongs or two large spoons so the berries remain intact.
- Transfer to plates or a serving bowl. Sprinkle the crumbled goat cheese over the top just before serving so it stays creamy and visible.
