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Blueberry Goat Cheese Salad with Blueberry Vinaigrette

Servings 6
Author Laura Doerr

Ingredients

Salad Fixings

  • 1 bag Spring Mix bag lettuce
  • 1 bag Spinach & Arugula bag lettuce
  • 1 heart Romaine lettuce
  • 1/2 cup slivered almonds toasted
  • 4 oz goat cheese crumbled
  • 1 cup strawberries sliced
  • 1 cup blueberries

Blueberry Vinaigrette

  • 3/4 cup avocado or vegetable oil
  • 1/2 cup blueberries
  • 2 tbsp white vinegar
  • 1 tbsp balsamic vinegar
  • 2 tbsp honey

Instructions

  1. Combine all of the vinaigrette ingredients in a food processor. Blend until smooth and blueberries are well blended. Transfer to a storage container and refrigerate.
  2. Toast the slivered almonds in a skillet over med-high heat. Don't walk away from them or they will burn! Stir frequently with a wooden spoon until they start to get golden brown. When you can smell them, they are done!
  3. If you are making one large salad, combine the salad fixings in a large bowl, except the goat cheese. If you are making individual side salad portions, arrange the salad fixings in individual bowls or on salad plates. I find it best to portion out individual salads so everyone can dress their own. 

  4. For one large salad, drizzle with desired amount of vinaigrette, and toss with a tongs, top with crumbled goat cheese and serve immediately. For individual salads, drizzle desired amount over each salad just before serving.

Recipe Notes

The salad fixing measurements are not exact, use your own judgment on portion size of the number of salads you are making. I can generally get 6-8 good sized side salad portions out of all of those lettuce bags. I highly recommend using the combination of lettuces listed, it just adds great flavor and textures!

For best results, portion individual salads rather than tossing one large. 

I have also used walnuts in this salad, and I think pine nuts would be good too!

I have also added a little avocado on top. You could swap out the goat cheese for feta, but I am 100% team goat cheese!

When testing the vinaigrette recipe I tried it with olive oil and it was not great. None of the other flavors came through, it just tasted like olive oil. You could use frozen blueberries in the vinaigrette as well.

The vinaigrette can be stored in the refrigerator for up to a week.