Meet your new favorite showstopper: the Cranberry Blueberry Salad with Blueberry Balsamic Dressing! This vibrant, berry-studded salad is a gorgeous blend of sweet, tart, and creamy flavors atop a bed of crisp greens, anchored by a homemade blueberry balsamic dressing that’s as striking in taste as it is in color. The medley of textures—from chewy dried cranberries to crunchy toasted nuts and creamy feta—makes every bite crave-worthy. It’s the perfect dish for effortless entertaining or elevating an ordinary weeknight dinner, and you’ll love how simple it is to throw together!

Cranberry Blueberry Salad with Blueberry Balsamic Dressing Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how just a handful of fresh, bold ingredients can create something this delicious! Each component brings its own magic—color, flavor, texture—so don’t skip a thing if you want the full Cranberry Blueberry Salad with Blueberry Balsamic Dressing experience.

Mixed Greens (6 cups): Choose spring mix or baby spinach for a tender, colorful base that welcomes all the toppings.
Fresh Blueberries (1/2 cup): These juicy bursts of sweetness are the star in both the salad and dressing.
Dried Cranberries (1/2 cup): Their chewy, tangy flavor is the perfect complement to the fresh berries.
Crumbled Feta Cheese (1/3 cup): Salty, creamy, and irresistible—feta ties all the flavors together.
Toasted Pecans or Walnuts (1/4 cup): Toast your nuts for an extra layer of crunch and a deep, nutty aroma.
Red Onion (1/4, thinly sliced): Just a little goes a long way, adding sharpness and pretty color ribbons.
Blueberries for Dressing (1/2 cup, fresh or frozen): They provide the fabulously fruity base for the dressing.
Balsamic Vinegar (3 tbsp): Adds deep, tangy-sweet complexity that brightens the whole salad.
Honey or Maple Syrup (1 tbsp): A touch of natural sweetness balances out the acidity.
Dijon Mustard (1 tsp): Gives the dressing body and a subtle kick.
Olive Oil (1/4 cup): Rich, smooth, and essential for that creamy, emulsified finish.
Salt and Pepper (to taste): Just a pinch to season everything to perfection.

How to Make Cranberry Blueberry Salad with Blueberry Balsamic Dressing

Step 1: Make the Blueberry Balsamic Dressing

In a blender or a food processor, combine the blueberries, balsamic vinegar, honey (or maple syrup), and Dijon mustard. Blend until silky smooth; you want all the blueberry skins to disappear so the dressing becomes a deep, purpley dream. With the motor running, slowly drizzle in the olive oil—this step helps the dressing emulsify, giving you a pourable, glossy finish. Taste, then season with a pinch of salt and pepper. Pop the dressing in the fridge if you’re working ahead, or set aside for immediate use.

Step 2: Prep the Salad Ingredients

While the dressing chills, gather your salad ingredients. Rinse and dry your mixed greens—they’re the fresh foundation, so make sure they’re crisp and perky. If your nuts aren’t already toasted, give them a quick toss in a dry skillet over medium heat for a few minutes, shaking regularly until fragrant. Slice that red onion super thin so you get just the right bite in every forkful. Have everything laid out and ready to go.

Step 3: Assemble the Salad

Take a large salad bowl or a pretty platter and scatter in your mixed greens. Sprinkle evenly with the fresh blueberries and dried cranberries so every forkful gets both sweet pops and chewy gems. Add the sliced red onions for a touch of sharpness, then top with crumbled feta for a burst of creamy, salty flavor. Finally, shower the salad with your toasted nuts for that satisfying crunch.

Step 4: Dress and Toss

Just before serving, give your Blueberry Balsamic Dressing a good shake or stir, then drizzle it generously over the salad. For a lighter touch (or picky eaters!), you can serve the dressing on the side and let everyone pour their own. Gently toss the salad so all those flavors mingle together, and you’re ready to enjoy the showstopping Cranberry Blueberry Salad with Blueberry Balsamic Dressing!

How to Serve Cranberry Blueberry Salad with Blueberry Balsamic Dressing

Garnishes

A final flourish takes this salad straight to “wow” territory! Try an extra sprinkle of toasted nuts or a few more fresh blueberries on top for pop and color. For those who adore cheese, add a few extra crumbles of feta or even a dusting of lemon zest for brightness. Microgreens, fresh basil, or mint also make pretty, flavorful garnishes.

Side Dishes

The big, bold flavors in Cranberry Blueberry Salad with Blueberry Balsamic Dressing pair beautifully with simple side dishes. Serve it alongside lightly grilled chicken, salmon, or tofu for a satisfying main, or offer with a warm baguette and a spread of soft goat cheese for an elegant lunch. At holiday tables, it stands tall next to roasted turkey, glazed ham, or vegetarian mains.

Creative Ways to Present

This salad is already a feast for the eyes, but you can turn it into mini masterpieces! Serve in individual glass cups or jars for picnics and garden parties, or onto crostini as a colorful appetizer. For buffets, layer the greens, berries, nuts, and cheese in a clear trifle bowl to show off every gorgeous layer of Cranberry Blueberry Salad with Blueberry Balsamic Dressing.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The greens will stay fresh for up to a day, while the dressing lasts up to five days. Just give the dressing a good shake before using it again to recombine the ingredients.

Freezing

It’s not a good idea to freeze the assembled salad, as the greens and berries will lose their texture after thawing. However, the dressing fares better—portion it into small containers and freeze for up to a month. Thaw in the fridge overnight, stir well, and it’s ready to pour.

Reheating

No need to reheat anything here—the Cranberry Blueberry Salad with Blueberry Balsamic Dressing is best enjoyed chilled or at room temperature. If you prepped the nuts ahead and want extra crunch, you can re-toast them in a dry pan for a minute or two before adding to the salad.

FAQs

Can I use frozen blueberries in the dressing?

Absolutely! Frozen blueberries work perfectly for the dressing. Just thaw them first if possible, so they blend smoothly. The flavor and color remain vibrant, making the Cranberry Blueberry Salad with Blueberry Balsamic Dressing as gorgeous and tasty as ever.

What can I substitute for feta cheese?

Goat cheese is a fantastic swap for feta if you’re craving a tangier, creamier bite. Alternatively, shaved parmesan or blue cheese adds a different dimension. Those who are dairy-free can use a plant-based cheese crumble or simply omit it.

Can I make the dressing in advance?

Definitely! The Blueberry Balsamic Dressing can be made up to five days ahead. Store it in a sealed jar in the fridge, and give it a good shake before dressing your Cranberry Blueberry Salad with Blueberry Balsamic Dressing.

How can I make this salad a meal?

To upgrade your salad to a main course, top it off with your favorite protein like grilled chicken, salmon, or chickpeas. The hearty greens and rich, berry-balsamic flavors work beautifully with both meat and plant-based options!

What other nuts or seeds could I use?

Pecans and walnuts are classics, but feel free to experiment! Slivered almonds, chopped hazelnuts, or toasted pumpkin seeds are all delicious. Make sure to toast them first for the best crunch in your Cranberry Blueberry Salad with Blueberry Balsamic Dressing.

Final Thoughts

If you’re looking for a salad that’s joyful, bold, and a guaranteed crowd-pleaser, Cranberry Blueberry Salad with Blueberry Balsamic Dressing should be at the top of your list. Give it a try—I promise your tastebuds (and your friends!) will thank you.

Cranberry Blueberry Salad with Blueberry Balsamic Dressing Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This refreshing Cranberry Blueberry Salad with Blueberry Balsamic Dressing is a delightful mix of flavors and textures, perfect for a light lunch or side dish.

Ingredients

Scale

For the Salad:

6 cups mixed greens (such as spring mix or baby spinach)
1/2 cup fresh blueberries
1/2 cup dried cranberries
1/3 cup crumbled feta cheese
1/4 cup chopped pecans or walnuts (toasted)
1/4 red onion (thinly sliced)

For the Blueberry Balsamic Dressing:

1/2 cup fresh or frozen blueberries
3 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/4 cup olive oil
pinch of salt and pepper

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Instructions

Make the Dressing: In a blender or food processor, combine the blueberries, balsamic vinegar, honey (or maple syrup), and Dijon mustard. Blend until smooth. With the blender running, slowly drizzle in the olive oil until fully emulsified. Season with salt and pepper to taste. Set aside or refrigerate until ready to use.
Assemble the Salad: In a large bowl or platter, arrange the mixed greens. Top with fresh blueberries, dried cranberries, red onion slices, crumbled feta, and toasted nuts. Drizzle with the blueberry balsamic dressing just before serving, or serve the dressing on the side.