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. 

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.

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

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.

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! 

What to Serve This Blueberry Salad With:

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Blueberry Salad with Lemon Vinaigrette

5 from 4 votes
Prep Time 10 minutes
Total Time 10 minutes
Yield 5 cups
Category Side
Cuisine American
Author Lauren Grant


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!


  • 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


  • 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.


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


Serving: 1¼ cupsCalories: 157kcalCarbohydrates: 9gProtein: 4gFat: 13gSaturated Fat: 2gCholesterol: 3mgSodium: 181mgFiber: 3gSugar: 3g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
image of a green salad in a large white bowl topped with blueberries, almonds, cheese and sliced shallots

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About The Author

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,,, and more.

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