Tasty Spring Goat Cheese Salad

This colorful Easter Spring Salad with Goat Cheese mixes crisp greens with juicy blueberries, toasted walnuts, and soft goat cheese brought together by a homemade blueberry dressing. The mix of sweet and savory makes this dish a standout for your Easter celebration or any springtime get-together.

I whipped up this salad for an Easter lunch when I needed something that would add bright spring colors to our meal without using fake food coloring. The beautiful deep purple from the blueberry vinaigrette has made this our go-to special occasion dish ever since.

Ingredients

• Mixed spring greens: Their soft feel and gentle taste create a great foundation for the bolder toppings
• Fresh blueberries: Tiny pops of sweetness that bring seasonal flair and pretty color
• Walnuts: A quick toast brings out their flavor and gives the salad a nice crunch
• Goat cheese: The smooth texture and zippy taste balances the sweet ingredients
• Olive oil: Pick something high-quality for better taste in the dressing
• Apple cider vinegar: Gives a tang and helps the dressing mix well
• Blueberries for dressing: Fresh berries make a naturally sweet and bright purple sauce
• Powdered sweetener: Mixes smoothly into dressings with no gritty feel
• Sea salt and black pepper: Needed to pull all the flavors together

Step-by-Step Instructions

Prepare the Dressing:

Mix apple cider vinegar, olive oil, blueberries, powdered sweetener, pepper, and salt in a blender. Blend for about 30 seconds until smooth. You'll get a thick, bright purple mixture. Give it a taste and add more sweetness if needed. Keep in mind it'll taste a bit sharper alone than when it's on your greens.

Assemble the Salad:

Put your spring greens in a big bowl that gives you space to mix. Drop fresh blueberries all over the greens. Scatter chopped walnuts throughout the whole salad. Last, break up the goat cheese into small bits and sprinkle them across the top for good coverage.

Dress and Serve:

Pour about half the dressing over everything. With two big spoons or tongs, lift and fold the ingredients from bottom to top instead of stirring, which can damage the tender greens. Add more dressing as needed until lightly covered but not soaked. Eat right away after adding dressing for the best crunch and freshness.

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The blueberry dressing really makes this recipe special. I found it by chance when I had too many blueberries one spring and needed creative ways to use them up. Now I always keep frozen blueberries around so I can make this dressing whenever I want it, even in the cold months.

Make Ahead Options

You can make the blueberry dressing up to 3 days early and keep it in a sealed container in the fridge. Just shake it well or blend it quickly before using since it might separate while sitting. You can also get all the salad parts ready separately and store them in their own containers in the fridge for quick assembly. Just wait to mix everything and add the dressing until right before you serve it to keep the greens crisp.

Perfect Pairings

This bright salad goes great with grilled chicken, lamb, or ham, so it works well for Easter dinner. For a full spring meal, serve it with roasted asparagus and baby potatoes. The zesty flavors also match nicely with brunch foods like quiche or frittata. If you want to make it a main dish, try adding some grilled chicken or salmon for extra protein.

Seasonal Variations

While this salad works best with spring ingredients, you can change it up all year. In summer, swap in strawberries or raspberries instead of blueberries. For fall, try sliced apples or pears with a touch of cinnamon in the dressing. Winter versions taste great with dried cranberries and orange pieces. The simple combo of greens, nuts, and cheese lets you create endless seasonal changes.

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This stunning salad will wow your friends and family while adding a splash of color to any spring table. It tastes just as good as it looks!

Frequently Asked Questions

→ Can I make the blueberry dressing ahead of time?

You can definitely make this dressing up to 3 days early. Just keep it in a sealed container in your fridge. Before using, let it warm up a bit and give it a good shake since it might separate while cold.

→ What can I substitute for goat cheese?

If goat cheese isn't your thing, try some crumbled feta for a similar tang, or go with ricotta for something milder. Don't want dairy? Chunks of avocado work great, or you can try any plant-based cheese you like.

→ How can I turn this salad into a complete meal?

Toss in some protein like grilled chicken strips, chunks of salmon, or sliced hard-boiled eggs. Want to keep it plant-based? Add some cooked quinoa, roasted chickpeas, or warm lentils to make it filling while keeping that spring vibe.

→ What other fruits work well in this salad?

You can swap in fresh strawberries, raspberries, orange segments, or thin pear slices instead of blueberries. When fresh berries aren't around, dried cranberries or cherries make good stand-ins.

→ Can I use a different type of nut?

Sure thing! Try pecans, sliced almonds, chopped hazelnuts, or green pistachios in this mix. Got nut allergies? Roasted pumpkin seeds or sunflower kernels give you that same nice crunch.

→ How long will the assembled salad keep?

This salad tastes best right after you add the dressing. If you need to prep ahead, just store all parts separately and mix them when you're ready to eat. Once dressed, the greens will get soggy after about 2-3 hours.