Cranberry Blueberry Salad
A vibrant salad combining sweet blueberries, tart cranberries, and fresh greens with a glossy blueberry balsamic dressing, perfect for a light, elegant meal any season.
Equipment
- 1 blender small or food processor for dressing
- 1 large salad bowl
Ingredients
- 6 cups mixed salad greens spinach, arugula, or spring mix
- 1 cup fresh blueberries
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta or goat cheese
- 1/4 cup chopped walnuts or pecans toasted, optional
- 1/2 small red onion thinly sliced
- Optional: sliced apple or pear avocado slices
- 1/2 cup fresh blueberries
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup adjust to taste
- 1/2 teaspoon Dijon mustard
- Pinch of salt
- Freshly ground black pepper to taste
Instructions
- Combine blueberries, balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper in a blender or food processor.
- Blend until smooth and slightly thickened, then adjust sweetness or acidity as desired.
- Place mixed salad greens in a large bowl.
- Add fresh blueberries, dried cranberries, red onion slices, and chopped nuts over the greens.
- Sprinkle crumbled feta or goat cheese evenly on top.
- Drizzle the blueberry balsamic dressing over the salad just before serving.
- Gently toss the salad to coat all ingredients lightly.
- Serve immediately for best freshness.
Notes
- Fresh blueberries provide natural sweetness; dried cranberries add chewiness and tartness.
- Switch between goat cheese for creaminess or feta for a saltier flavor.
- Toast nuts lightly to enhance crunch and deepen flavor.
- Add grilled chicken, turkey, or salmon to make it a complete meal.
- Thin dressing with water or more olive oil if it's too thick.