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Home » Salads » Blueberry Salad with Lemon Vinaigrette

June 19, 2020

Blueberry Salad with Lemon Vinaigrette

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Fresh Blueberry Salad! Bursting with fresh flavors and featuring tons of texture, this salad is one you should have in your repertoire. Use it as a base then mix and match with in-season produce and herbs.  

image of a large white bowl filled with salad greens, blueberries, shallot, almonds, and goat cheese

How to make blueberry salad

Since all it takes is a simple toss, let’s first chat about what you’ll need. 

  • Mixed spring greens 
  • Fresh blueberries 
  • Parsley
  • Shallot 
  • Fresh goat cheese (chevre)
  • Lemon vinaigrette, or your favorite vinaigrette 

Each of these components can be modified to fit your preference or what you have on hand. Check out the recipe variations below for some substitution ideas. 

image of a large white bowl filled with salad greens, blueberries, shallot, almonds, and goat cheese

Lemon Vinaigrette 

I love to toss this blueberry salad with my herby lemon vinaigrette. It’s bright, citrusy, and super easy to whip up (I like to keep a batch on hand for salads all week). 

To make it even easier on you, many of the vinaigrette ingredients are also used in the salad, which makes for a shorter ingredient list—yay!

All you need for the vinaigrette is olive oil, lemon juice, shallot, parsley, Dijon, honey and grated garlic. 

If you aren’t into making your own vinaigrette, use your favorite bottled balsamic vinaigrette. 

Make this salad vegan:

This recipe is very vegan-friendly! All you need to do is skip the cheese and use maple syrup in place of the honey in the lemon vinaigrette.

Salad variations…

  • In place of the blueberries, use raspberries, strawberries, or watermelon.
  • Instead of parsley, use any tender herb you like or have on hand such as basil, tarragon, or mint. 
  • In place of the shallot, use thinly sliced scallions.
  • Instead of goat cheese, use feta cheese or blue cheese.
image of a large white bowl filled with salad greens, blueberries, shallot, almonds, and goat cheese

How to wash and store greens

One of the most wasteful and frustrating things in the kitchen is buying expensive greens and letting them go to waste in the refrigerator. Well not anymore because I’m sharing my step-by-step process for washing and storing greens.

First off, it’s important to wash greens before eating for food safety reasons. But moreover, washing greens prior to storing them will keep them fresher, longer. Most produce I will tell you NOT to wash prior to storing and only wash it right before eating (like berries and mushrooms). But when it comes to leafy spring greens, them prior to storage. 

I don’t do this often with romaine or heads of lettuce, but you certainly can. And lastly, kale does really well if washed and stored this way. So well it can last up to three weeks prepped and stored this way. 

  1. Place the greens in the basket of a salad spinner. 
  2. Give the greens a light rinse under cold water. 
  3. Spin greens dry. 
  4. Lay a single paper towel in the bottom of a large container with a tight fitting lid, or in the container that the salad greens came in. 
  5. Spread a loose layer of greens over the paper towel, making sure not to pack the greens down. 
  6. Lay another paper towel over top of the greens followed by another layer of greens. Repeat the laying process until all of the greens are used (you may need a second container). 
  7. Store in the refrigerator and use as needed! 
  • a hand pressing a salad spinner down to spin
  • image of a hand stopping a salad spinner from spinning
  • Image of lettuce greens in a salad spinner
  • someone laying a paper towel into a plastic container
  • someone layering greens into a container
  • someone layering a paper towel over greens in a container

What to serve this blueberry salad with:

  • Grilled Chicken & Zucchini Skewers
  • Chimichurri Chicken
  • Grilled Glazed Salmon 
  • Pan Seared Lamb Chops
  • Crispy Pan-Seared Salmon

You may also like these delicious recipes…

  • Peach & Burrata Salad
  • The BEST Kale Salad with Cherries and Brie
  • Grapefruit & Avocado Salad
  • Green Salad with Oranges & Candied Pistachios
  • Kale & Apple Salad
image of a large white bowl filled with salad greens, blueberries, shallot, almonds, and goat cheese

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Blueberry Salad recipe!

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!

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image of a green salad in a large white bowl topped with blueberries, almonds, cheese and sliced shallots

Blueberry Salad with Lemon Vinaigrette

  • Author: Lauren Grant
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 5 cups 1x
  • Category: Side
  • Method: no-cook
  • Cuisine: American
  • Diet: Vegetarian
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Description

This vibrant green salad is bursting with fresh blueberries, toasted almonds, goat cheese and an herby lemon vinaigrette. This is a great go-to salad for any kind of meal!


Scale

Ingredients

  • 6 cups spring greens
  • ½ cup fresh blueberries
  • ¼ cup parsley leaves, or tender herb of choice
  • ¼ cup thinly sliced shallot
  • ¼ cup crumbled fresh goat cheese
  • 3 tablespoons toasted sliced almonds
  • 1 recipe Herby Lemon Vinaigrette or Classic Vinaigrette

Instructions

Toss greens, blueberries, parsley, shallot, goat cheese and almonds in a large bowl. Drizzle with desired amount of vinaigrette and toss to coat; season with salt and pepper to taste and serve.


Notes

Make it vegan: skip the cheese and use maple syrup in place of the honey in the vinaigrette.


Nutrition

  • Serving Size: 1 ¼ cups
  • Calories: 157
  • Sugar: 3g
  • Sodium: 181mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 3mg

Keywords: blueberry salad

Did you make this recipe?

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Filed Under: Recipes, Salads, Sides, Summer, Summer Salads Tagged With: Quick and Easy, Vegan-friendly

About Lauren Grant

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Welcome to Zestful Kitchen!
I'm Lo, a professionally trained Culinary Food Scientist, Journalist, and former food magazine editor. I'm all
about cooking healthy-ish—aka healthy recipes that don't sacrifice on flavor. I'm here to help you find confidence in the kitchen and LOVE what you eat.

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