And Little Sal and her mother went down the other side of Blueberry Hill, picking berries all the way
Blueberries for Sal by Robert McCloskey

Spring Salad with Wild Blueberry Vinaigrette. May 13, 2026.

The Spring lettuce is finally ready. It takes time. Slow to sprout and slow to grow. It’s all part of gardening on top of a bluff where the wind freely roams. The seeds must contend with this if they are to exist. The mesclun mix was ready first, its crisp green and burgundy leaves adding a ruffled texture to the apothecary garden, where it sits next to the mint. Hopefully, the border fence I have put around the herb garden will keep any wild rabbits out. When you live near woodlands, the critters will find their way to your garden and help themselves. Fresh lettuce isn’t just a treat for us, but for them as well!

So, I made a Spring Salad. One with a wild blueberry vinaigrette. Wild blueberries are tiny gems of sweet tartness, the color of the night sky. They make me think of Maine with its salty fresh air and dark coastal waters that border its east side. Wild blueberries flourish there. Maybe someday I will try to grow them here.

I usually keep a bag of these delicate, yet highly nutritious berries in the freezer, which I use to make this tangy vinaigrette for this salad. It is a tasty little salad. On another note, wild blueberries make an excellent pie, too, but that is another post!

Ingredients

Spring Salad

Mesclun lettuce (or preferred lettuce)
Feta cheese (or preferred cheese; goat cheese maybe?)
Fresh blueberries
Candied pecans (recipe below)
Wild Blueberry Vinaigrette (recipe below)

Wild Blueberry Vinaigrette

1 cup frozen, thawed wild blueberries (regular blueberries are fine too!) *blueberries that have been frozen are more flavorful.
1/4 cup honey
1 cup olive oil
1/4 cup white wine vinegar
1/4 tsp. thyme
pinch of salt

Candied Pecans

1 cup pecans
1/3 cup brown sugar

Instructions

Spring Salad

Place a serving of lettuce on a plate.
Top lettuce with the fresh blueberries, feta, and candied pecans as desired.
Serve with Wild Blueberry Vinaigrette.

Wild Blueberry Vinaigrette (makes 2 scant cups)

Place all ingredients except oil into a blender and blend well.
Slowly drizzle olive oil into the dressing while blending until completely emulsified.
Pour dressing into a container and store in the fridge until you are ready to use.
Serve on Spring Salad

Candied Pecans

Chop the pecans coarsely.
Place the pecans in a 10-inch saute pan with the 1/3 cup of brown sugar.
Turn the heat to medium-low.
Stir occasionally and cook until the sugar begins to melt.
Continue to stir occasionally, coating the pecans with sugar as it melts.
When the sugar is melted and the nuts are coated, remove from the stove and turn off the heat.
Place the candied nuts on a plate and let them cool.
Break apart when cool and sprinkle on salads as desired.

Have a beautiful day!

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Spring Salad with Wild Blueberry Vinaigrette