This Blueberry Cranberry Walnut Aged Goat Cheese Salad offers a beautiful balance of sweet, tangy and creamy all in a bowl.
I don’t think I’ve met a person yet that doesn’t like blueberries. They’re one of the rare fruits in nature that have a brilliant blue color and they’re just plain cute and fun to eat. Our farmer’s market has been carrying fresh blueberries for a couple of weeks now and there’s always a line at the stands that sell them. I shared a picture of all the blueberries at our market on Instagram this past weekend.
There’s really nothing quite like farm fresh blueberries if you can your hands on some, or if you’re lucky enough to pick your own. A number of years ago, I bought a few blueberry plants with hopes of harvesting my own fresh blueberries. Alas, the birds loved them as much as I did, and I ended up covering the poor plants with netting. I’d pick the berries as they ripened, but it was hard to harvest enough to feed my entire family.
Recently, I made this Blueberry Cranberry Aged Goat Cheese Walnut Salad at dinnertime – I love the combination of fruits and nuts in green salads, and the tanginess of the aged goat cheese complimented the blueberries nicely. Sartori’s Extra Aged Goat Cheese is one of my favorites – it a firmer cheese, crumbles nicely and has some caramel notes. My friends at Sartori sent me some cheese, including their aged goat cheese and a recipe card for a fruit and nut salad using dried blueberries and pecans, which served as the inspiration for this fresh take on a summer salad.
Have you tried fruits in your green salads this summer? I’d love to hear.
- 6 cups romaine lettuce, cut into bite size pieces
- 1½ cups blueberries
- 6 tablespoons dried cranberries
- 6 tablespoons walnuts, toasted
- ½ red onion, thinly sliced
- 6 ounces aged goat cheese, crumbled
- fresh lemon juice
- flax seed oil
- salt and fresh ground pepper
- In a large bowl, toss together lettuce, blueberries cranberries, walnuts, onion and aged goat cheese. Just before serving, squeeze fresh lemon juice on top and drizzle on some flax seed oil. Season to taste with salt and pepper.