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
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.
Notes
- To make this salad a meal, top with grilled chicken or salmon.
- The dressing can be made ahead and stored in the fridge for up to 5 days.
- Use goat cheese instead of feta for a tangier twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
