Blueberry Salad

This blueberry salad is a refreshing one perfect for warm weather or whenever you are craving a salad with a little something fruity and a mix of sweet, savory and tangy flavors. A simple yet delicious recipe that combines fresh blueberries, your favorite salad greens, tangy feta cheese, cucumber, salty bits of prosciutto, walnuts and pumpkin seeds, all tied together with a zesty balsamic lemon vinaigrette dressing. This blueberry salad is not only a tasty blend of sweet and savory but also packed with nutritious ingredients, including antioxidant-rich blueberries and healthy fats from the feta cheese, nuts and seeds. Enjoy it as a light lunch or as a side dish for any meal!

Salad Recipe Ingredients

• LETTUCE GREENS: You can literally use whatever salad greens you like - use Romaine lettuce, spring mix, red leaf lettuce, baby spinach or baby kale, arugula or do a blend of a few.
• BLUEBERRIES: This recipe is made with fresh blueberries. I recommend 1 cup of berries in the recipe but I usually end up adding extra because I love them in salad.
• CUCUMBER: Adds fresh crunch to every bite.
• FETA CHEESE: Feta is the perfect salty briny add in but you can also use your favorite crumbled cheese such as goat cheese, blue cheese or Gorgonzola cheese
• RED ONION & GREEN ONIONS: They add flavor to the salad. you can use shallot instead of red onion if you prefer.
• PROSCIUTTO: I love the salty savory texture the prosciutto adds. If you prefer the salad without that is fine - but it is a tasty add in. I like to tear it into pieces and add it as is but feel free to pan fry it first if you would like it cooked and then crumbled into the salad. Bacon works really well as a stand in here too.
• WALNUTS: They add flavor and texture to the salad. Feel free to use raw or lightly toasted. If you want more sweetness you can use candied nuts.
• PUMPKIN SEEDS / PEPITAS: I love the crunch they add to the salad. I like to use toasted and salted ones but raw works well too.
• AVOCADO: This adds a nice creamy texture to each bite.
• OLIVE OIL: Extra virgin olive oil is what I use for the dressing
• LEMON JUICE & LEMON ZEST: Adds really fresh tangy flavor to the dressing
• BALSAMIC VINEGAR: Adds a nice tart but sweet flavor to the dressing. If you prefer to use apple cider or red wine vinegar you can.
• BLUEBERRY PRESERVES: Not only does this add a hint of sweetness to the dressing but it also adds more blueberry flavour to the overall salad. If you don’t have it don’t worry - just swap it out for honey or maple syrup
• GARLIC: Adds flavor to the dressing. Use fresh garlic or granulated garlic.
• DIJON MUSTARD: I like the flavour it adds to the dressing - I prefer dijon mustard but yellow mustard or honey mustard work well too.
  
  

How to Make This Delicious Blueberry Salad

1. Make Salad Dressing: Whisk all the dressing ingredients together in a bowl or shake in a jar. We want to make the dressing first so it has time to chill and the flavors to marry if possible.
2. Assemble Salad: Toss Salad ingredients together in a large bowl. Drizzle and toss salad with dressing if you are eating it right away or serve salad with dressing on the side.
   
   

Blueberry Salad Recipe Variations:

• VEGETABLES: This salad is great with shaved fennel or brussel sprouts. It’s also great with spinach or arugula instead of mixed greens. Add some extra crunch by adding diced bell peppers or even shredded carrots or sliced celery.
• CHEESE: Try adding a different cheese like crumbled blue cheese, or goat cheese. Shaved or freshly grated Parmesan cheese is also a great option.
• NUTS: No walnuts no problem feel free to use any nuts, sliced or slivered almonds, pecans or pistachios for a different flavor and plenty of crunch.
• FRUIT: Add other types of fruit to the mix such as apples, pears, peaches, pineapple, or even raspberries.
• PROTEIN: Make it a meal by adding even more protein like sliced grilled chicken to the salad. Or give it a boost of protein by adding white beans, or chickpeas
• GRAINS: Add a grain to this salad like quinoa, wild rice, short pasta, or even farro.
  
  

Salad Storage & Make Ahead

• STORAGE: Undressed salad can be stored in an airtight container in the fridge for a couple of days. Dressed salad is best eaten fresh otherwise the leftovers will get soggy. I would recommend adding the diced avocado just before serving though so it doesn’t brown.
• MAKE AHEAD: You can make the the dressing and store in the fridge for up to 3-5 days and prep the ingredients and store them in separate containers in the fridge for up to 1 day ahead, When ready to serve, assemble the salad, and toss with the dressing. Again, I would recommend adding the diced avocado just before serving though so it doesn’t brown.
  
  

More Salads You Will Love:

• Pear Salad
• Apple Walnut Salad
• Mandarin Orange Salad
• Waldorf Salad
• Harvest Salad
• Wild Rice Salad