Description
A refreshing and visually appealing salad featuring spring greens, berries, creamy goat cheese, crunchy nuts, and a delicious blueberry vinaigrette, perfect for Easter brunch or a quick weekday lunch.
Ingredients
Salad Base
- 4 cups spring greens (baby spinach, arugula, or a spring mix) (Choose fresh and crisp greens.)
- 4 oz goat cheese (Use crumbled or in a small log.)
- 1 cup mixed berries (strawberries, blueberries, or raspberries) (Ensure they are fresh and ripe.)
Add-Ins
- 1/2 cup nuts (walnuts, pecans, or sliced almonds) (Toast nuts lightly for better flavor if stale.)
- 1 small cucumber (Thinly sliced.)
Dressing
- 3 tablespoons blueberry jam or preserves
- 2 tablespoons olive oil
- 1.5 tablespoons lemon juice or white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 pinch salt and black pepper (Adjust to taste.)
- 1 teaspoon water (optional) (Add if dressing is too thick.)
Instructions
Preparation
- Wash and dry the greens very well; if they are wet, the dressing will slide off.
- Slice fruit and any add-ins, keeping pieces bite-sized.
Assembly
- Add greens to a large bowl.
- Scatter the sliced berries and other produce on top.
- Sprinkle nuts over everything.
- Crumble goat cheese on top so it stays fluffy.
- Drizzle with blueberry vinaigrette just before serving and toss gently.
Notes
For balance, adjust cheese, salt, and dressing to taste. Keep dressing on the side if serving at a party to maintain crispness of greens.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American, Mediterranean