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Spring Salad with Wild Blueberry Vinaigrette

A light, flavorful salad to use the spring lettuce in the garden!
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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.