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This vibrant Easter Spring Salad with Goat Cheese combines fresh greens with sweet blueberries, crunchy walnuts, and tangy goat cheese all tied together with a homemade blueberry vinaigrette. The perfect blend of sweet and savory flavors makes this salad a showstopper for your Easter table or any spring gathering.
I first created this salad for an Easter brunch when I wanted something that would bring vibrant spring colors to the table without using artificial dyes. The gorgeous purple hue from the blueberry dressing has since made this our family's signature holiday dish.
Ingredients
- Mixed spring greens: The delicate texture and mild flavor provide the perfect base for our more robust toppings
- Fresh blueberries: Sweet little bursts of flavor that add a seasonal touch and beautiful color
- Walnuts: Toasting them briefly enhances their nutty flavor and adds essential crunch
- Goat cheese: Its creamy texture and tangy flavor perfectly balances the sweet components
- Olive oil: Use a good quality extra virgin for the best flavor in your dressing
- Apple cider vinegar: Adds brightness and helps emulsify the dressing
- Blueberries for dressing: Using fresh berries creates a naturally sweet and vibrant dressing
- Powdered sweetener: Dissolves perfectly in dressings without graininess
- Sea salt and black pepper: Essential for bringing all flavors into harmony
Step-by-Step Instructions
- Prepare the Dressing:
- Combine olive oil, apple cider vinegar, blueberries, powdered sweetener, salt, and pepper in a blender. Blend until completely smooth, about 30 seconds. The mixture should be vibrant purple and slightly thick. Take a moment to taste and adjust sweetness. Remember that the dressing will taste slightly more acidic on its own than when coating the greens.
- Assemble the Salad:
- Place your spring greens in a large serving bowl with plenty of room for tossing. Scatter the fresh blueberries evenly across the greens. Sprinkle the chopped walnuts throughout, ensuring they're distributed across the entire salad. Finally, crumble the goat cheese over the top, breaking larger pieces into smaller bits for even distribution.
- Dress and Serve:
- Start by drizzling about half the dressing over the salad components. Using two large spoons or salad tongs, gently lift and fold the ingredients from the bottom up rather than stirring, which can bruise the delicate greens. Add more dressing as needed until everything is lightly coated but not drowning. Serve immediately after dressing for the best texture and freshness.
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The blueberry dressing is truly the star of this recipe. I discovered it by accident when I had an abundance of blueberries one spring and was looking for creative ways to use them. Now I keep frozen blueberries on hand year round just so I can make this dressing whenever the craving strikes, even in the middle of winter.
Make Ahead Options
The blueberry dressing can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a good shake or quick blend before using as it may separate slightly while sitting. You can also prep all the salad components separately and store them in individual containers in the refrigerator for quick assembly. Just be sure to wait until right before serving to combine everything and add the dressing to prevent soggy greens.
Perfect Pairings
This vibrant salad pairs beautifully with grilled chicken, lamb, or ham, making it ideal for Easter dinner. For a complete spring meal, serve it alongside roasted asparagus and new potatoes. The bright flavors also complement brunch favorites like quiche or frittata. If serving as a main course, consider adding grilled chicken or salmon for added protein.
Seasonal Variations
While this salad shines with spring ingredients, you can easily adapt it throughout the year. In summer, substitute strawberries or raspberries for the blueberries. Fall calls for sliced apples or pears with a sprinkle of cinnamon in the dressing. Winter versions work beautifully with dried cranberries and orange segments. The versatile base of greens, nuts, and cheese provides endless possibilities for seasonal adaptation.
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This gorgeous salad will impress your guests and bring vibrant color to any spring table. It’s as delicious as it is beautiful!
Frequently Asked Questions
- → Can I make the blueberry dressing ahead of time?
Yes, the dressing can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature and shake well before using, as it may separate when chilled.
- → What can I substitute for goat cheese?
If you don't enjoy goat cheese, try feta for a similar tangy flavor, or use ricotta for a milder option. For dairy-free alternatives, avocado adds creaminess, or try a plant-based cheese substitute.
- → How can I turn this salad into a complete meal?
Add protein such as grilled chicken, salmon, or hard-boiled eggs. For vegetarian options, add quinoa, roasted chickpeas, or lentils to make the salad more substantial while maintaining its spring character.
- → What other fruits work well in this salad?
Strawberries, raspberries, mandarin oranges, or sliced pears are excellent alternatives to blueberries. You can also use dried cranberries or cherries when fresh berries aren't in season.
- → Can I use a different type of nut?
Absolutely! Pecans, almonds, hazelnuts, or pistachios all work wonderfully in this salad. For nut allergies, try pumpkin seeds or sunflower seeds for a similar crunch.
- → How long will the assembled salad keep?
This salad is best enjoyed immediately after dressing. If you need to prepare ahead, keep all components separate and combine just before serving. Dressed salad will become soggy after about 2-3 hours.