Summer Salad with Blueberry Vinaigrette
Summer Salad with Blueberry Vinaigrette is one of our favorite summer salads. I start this salad by making a Blueberry Vinaigrette. Then, I tossed the vinaigrette with spring lettuce mix, blueberries, strawberries, red onion, goat cheese, and candied pecans. We like this salad for several reasons. First of all, I like that I can make this stunning salad in just fifteen minutes. Secondly, I like that I can make this salad ahead of time. Then, I just drizzle on the Blueberry Vinaigrette right before serving. Thirdly, I like how this salad allows me to use all the fresh summer fruit I love so much. And, lastly, we all love the creamy goat cheese, crispy pecans, and sweet fruit in this salad.
The Equipment I Used
- A Food Processor- In order to break down the jam enough to make a dressing out of it, you’ll need to process it in the food processor.
- A Salad Spinner- Use this to dry your salad greens. If greens aren’t dry, the dressing won’t cling to it.
- A Small Jar- Use this to shake up the dressing.
The Ingredients Needed for Summer Salad with Blueberry Vinaigrette
- Blueberry Jam- I used the Stonewall Kitchen blueberry jam.
- Lettuce- I used the Earthbound Farms Spring Mix.
- Goat Cheese- I like to store this in the freezer and thaw it out before using it.
- Pecans- I like to buy the Diamond brand pecans. I find them the most reliably shell-free.
- Oil- Be sure to use a good quality extra virgin olive oil.
How I Made my Summer Salad
- First, I made the vinaigrette.
- Then, I made the candied pecans. Be sure to watch these closely so that they don’t burn.
- Next, I tossed all the salad ingredients together in a jar.
- Then, I drizzled on the vinaigrette and tossed everything together.
If you like blueberries, you need to try this beautiful and delicious Summer Salad with Blueberry Vinaigrette.
Summer Salad with Blueberry Vinaigrette
Equipment
- Food processor
Ingredients
- 1½ cups halved strawberries
- 4 cups Spring greens
- ½ cup sliced red onion
- 4 ounces goat cheese, crumbled
- 1 cup blueberries
For the Candied Pecans:
- 1 cup pecan halves
- 2 tbsp. unsalted butter
- 3 tbsp. brown sugar
For the Blueberry Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup rice wine vinegar
- 2 tbsp. blueberry jam
- ¼ tsp. black pepper
- ⅛ tsp. kosher salt
Instructions
- Begin by making the Blueberry Vinaigrette: Process the blueberry jam in the food processor until it's smooth.
- Then, combine all the jam and the rest of the vinaigrette ingredients in a jar and shake it to combine everything.
- Also, make the candied pecans: Heat a medium skillet on medium heat and melt the butter and brown sugar together. Add the pecans and stir them until the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
- In a large bowl, toss together the greens, strawberries, red onions, blueberries, goat cheese, pecans, and as much dressing as you want.
