Blueberry Summer Salad

Salads… love them or hate them? My theory is that if you hate them, you’ve probably been guilted into choking down one too many boring salads.

You know the ones… wilty lettuce, tasteless mass produced tomatoes, uninspired bottled dressing. No thank you. “No boring salads,” I always say.

If you think of lettuce as a canvas upon which you can add pile your favourite fresh, colourful, nutritious toppings, it’s hard not to be a salad lover. You can even let the lettuce go and make salads out of beans, grains, or just crunchy chopped fresh vegetables.

Just pile up your favourite stuff and enjoy. Voila… salad!

So as I always say, feel free to substitute in this recipe with what you have on hand. Last time I made this I had more raspberries than blueberries, so we did that. It’s all good.

Bon appetit!

Blueberry Summer Salad

Flavourful greens tossed with fresh blueberries, crunchy nuts and seeds, and tart goat cheese, balanced with a hint of sweetness.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Servings 2 large


  • 4 cups mixed greens
  • 1/2 cup fresh blueberries
  • 2 tbsp dried cranberries
  • 1/4 cup chopped walnuts
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup goat cheese
  • 1 tbsp red wine vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp maple syrup


  • Clean (if needed) and tear mixed greens.
  • Wash blueberries and pat dry.
  • If you have time, toast the sunflower seeds on a baking sheet in the oven at 300F for a few minutes. Watch closely and remove when starting to brown.
  • Whisk together red wine vinegar, olive oil, and maple syrup.
  • Divide the mixed greens on two plates and top with berries, walnuts, and sunflower seeds, and goat cheese. Drizzle the vinegar over it and enjoy!


Adapted from this recipe.

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