Blueberry Goat Cheese Salad
A bright and refreshing salad featuring mixed greens, juicy blueberries, creamy goat cheese, and crunchy walnuts, all dressed with a quick olive oil-balsamic vinaigrette. Perfect as a light lunch, brunch centerpiece, or elegant starter.
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.
Notes
Store undressed salad and dressing separately in airtight containers. Consume within 1-2 days if stored; once dressed, eat within a few hours. Don't freeze the assembled salad.