Balsamic Blueberry Salad

This blueberry salad is made with sweet, fresh blueberries and comes with a tangy, delicious balsamic dressing. It's refreshing, full of flavour, texture, easy to make and ready in minutes - the perfect summer salad!

This blueberry salad is an easy, delicious way to enjoy blueberries in a savoury recipe. Blueberries, both raw and cooked, are undeniably one of the most delicious and popular fruits, but blueberry recipes tend to be 'sweet', rather than savoury (think pancakes, cakes, fruit compote, even pierogi!).

As it turns out, blueberries, doused in a tangy, delicious balsamic dressing also make a sensational salad ingredient! I coated the blueberries in the dressing before assembling the salad instead of drizzling the dressing over the salad at the end. Thanks to this simple method the dressing infused the blueberries with its delicious tangy flavour before being combined with the other ingredients.

This salad with blueberries makes a perfect starter, summer bbq dish or even stand-alone meal (scroll down to the bottom of the post for suggestions and variations).

Blueberry salad ingredients and substitutions

• Blueberries: For best results I recommend using fresh blueberries rather than blueberries that had been frozen and then defrosted (frozen blueberries work well in bakes, such as muffins, but in a salad it's best to use fresh, juicy blueberries).
• Cucumber: Adds freshness and pairs extremely well with blueberries.
• Salad greens: I recommend using a selection of different salad greens for more complexity (and to prevent one type of leafy greens from becoming the dominant ingredient in this salad). Blueberries pair well with baby spinach, peppery arugula/rocket leaves, watercress, and many others (so use your favourite).
• Cheese: I used feta but goat's cheese is a good alternative. Alternatively, omit the cheese altogether and serve this salad vegan.
• Nuts: I used pistachios for crunch and colour, but you can use crushed cashews instead if preferred.
• Herbs: I used mint and chives, but basil and Thai basil are good alternatives.
• The dressing: Balsamic vinegar, oil (use either extra virgin olive oil or combine with a mild tasting variety, such as vegetable or linseed oil), lemon juice and zest, honey (or maple syrup), and salt.

Step-by-step recipe instructions

1.Make dressing: Whisk together the balsamic vinegar, oil, honey, lemon zest and juice, and salt.

• TIP: Alternatively place all the ingredients in a small jar, close the lid then shake vigorously to combine.

2. Prepare blueberries: Combine the blueberries with 2 tablespoons of the dressing and stir thoroughly. Set aside.

3. Assemble salad: Arrange the salad greens at the bottom of your serving dish and add a layer of blueberries (including the juices) interspersed with the cucumber. Scatter the feta, mint, chives, pistachios and drizzle more dressing over the salad. Add pepper to taste and serve!

• TIP: You can reserve some of the dressing to add to individual servings.

Serving suggestions

This fresh blueberry salad comes with a simple balsamic dressing, but you can serve it with my easy blueberry vinaigrette, instead, for a more intense blueberry flavour.

I like to assemble this salad on a large plate or in a wide, shallow bowl, but you can use a deep bowl and (gently) stir all the ingredients together along with the dressing before serving. Alternatively create individual blueberry salads using 4 plates.

This balsamic blueberry salad is delicious served with yogurt marinated chicken, crispy chicken legs, kebabs or grilled salmon. You can also enjoy it with garlic or sourdough bread.

Fresh blueberry salad variations

This healthy blueberry salad is versatile and you can serve it a little differently depending on what ingredients you have on hand and personal taste. You can add:

• Protein: such as beans, including edamame, flageolet, or another small bean variety, as well as chickpeas. Works also with finely chopped leftover chicken.
• Vegetables: such as cubed avocado, broccoli florets (cooked al dente), garden peas, or finely cubed young zucchini or kohlrabi.
• Carbohydrates: for a more substantial, nutritious meal add a few tablespoons of cooked quinoa, farro or brown/red rice.

What can I make ahead

1)The dressing: you can prepare it up to 3 days ahead, place in a small jar and refrigerate.

2) Blueberries: these can be combined with the dressing for up to an hour before assembling the salad.

Top tips

• Use fresh rather than (previously) frozen blueberries.
• Rinse then dry the blueberries thoroughly (with a paper towel) before combining with the dressing.
• You can either whisk the dressing ingredients together or place in a small jar and shake to combine. Give another shake before using (if the dressing was prepared ahead). Keep refrigerated for 3-5 days.
• Zest the lemon before squeezing the juice.
• For best results serve this green salad with blueberries immediately.

More savoury fruit recipes to try next

• Strawberry and Spinach Salad with Mozzarella 
• Grapefruit Avocado Chickpea Salad
• Quinoa Roasted Fruit Salad

You might also like these other delicious salad recipe ideas!

Recipe

Keep in touch!

If you've made this blueberry salad I'd love to know how it turned out for you. Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!