Description
Bright red cranberries burst with tang alongside juicy blueberries, crisp greens, and crunchy almonds, all coated in a glossy blueberry-balsamic emulsion for a refreshing twist on your classic salad.
Ingredients
- 2 cups mixed salad greens
- 1 cup fresh cranberries halved
- 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 1/4 cup thinly sliced red onion
- 1/2 cup fresh blueberries for dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a dry skillet over medium heat toast sliced almonds until lightly golden and fragrant, about 3 minutes, stirring constantly. Remove from heat and let cool.
- In a blender or small bowl combine 1/2 cup fresh blueberries, balsamic vinegar, honey, salt, and pepper. Blend or whisk until smooth.
- While whisking continuously, slowly drizzle in extra virgin olive oil until the dressing emulsifies and thickens slightly.
- In a large bowl combine mixed salad greens, halved cranberries, fresh blueberries, crumbled feta cheese, thinly sliced red onion, and toasted almonds.
- Drizzle the blueberry balsamic dressing over the salad ingredients.
- Gently toss the salad until all components are evenly coated with dressing.
- Transfer the salad to a serving platter or individual plates and serve immediately.
Notes
- Toast the almonds on medium heat and stir constantly to prevent burning.
- Dressing can be prepared up to two days ahead and chilled in an airtight container.
- For a creamier texture swap feta cheese with goat cheese.
- Fresh mint or basil leaves can be added for an herby twist.