Recipes

Blueberry Walnut Salad

The blueberry dressing is the key to this simple but dramatic salad of spinach and English walnuts.

The blueberry dressing is the key to this simple but dramatic salad. Honey-sweetened balsamic vinaigrette carries blueberry flavor into every nook and cranny on this plate. Accents of toasted English walnuts and goat cheese provide contrasting tastes and textures.

Makes 4 servings

Ingredients

  • ¾ cup chopped English walnuts
  • 1 (12-ounce) package baby spinach
  • 1 (8-ounce) package soft goat cheese, crumbled
  • Pepper to taste, optional
  • BLUEBERRY VINAIGRETTE
  • ½ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tbsp water
  • 1 tbsp honey
  • ¼ tsp salt
  • 2 cups fresh blueberries, washed and dried, divided

Directions

  1. Make Blueberry Vinaigrette and set aside.
  2. For salad, toast walnuts. Transfer to a large bowl. Add spinach and goat cheese. Gently toss. Serve with blueberry vinaigrette and season with pepper, if desired.
  3. Blueberry Vinaigrette: Process oil, vinegar, water, honey, salt and ½ cup blueberries in a food processor. Transfer to a bowl. Toss in remaining blueberries.

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