This Blueberry Salad with Hazelnuts and Feta is a delicious combination for summer, or anytime. The sweet blueberries pair perfectly with the salty Feta.
I don't typically make salads using a recipe. I usually make them by feel, using whatever ingredients I happen to have on hand. But sometimes, I come across a combination of salad components that is so perfect, that I want to make it again, and again. That's exactly how I came up for the recipe for this Blueberry Salad with Hazelnuts and Feta.
How to make Blueberry Salad with Hazelnuts and Feta:
I must have made this salad at least 5 times in the past month. After getting overstuffed bags full of salad greens for weeks in a row from my CSA, I became pretty efficient at quickly whisking up a simple vinaigrette for them. But I wanted more than just plain dressed lettuce.
I also happened to have a big container of blueberries in my fridge, a variety of nuts in the pantry, and a whole bunch of cheese. I put this combo of blueberries, hazelnuts and feta together on a whim (and because I thought it would taste great), and I wanted to eat it over and over again.
Blueberry Salad with Hazelnuts and Feta Ingredients:
- Balsamic vinegar
- Apple cider vinegar
- Dijon mustard
- Freshly ground black pepper
- Kosher salt
- Extra virgin olive oil
- Mixed salad greens or torn lettuce
- Roasted hazelnuts
- Feta cheese
This salad creates varying textures and flavors, which is what makes a salad great. You've got the crunchy hazelnuts, with juicy blueberries, and crisp lettuce. Then you've got the sweet, tart blueberries pairing perfectly with the briny, salty Feta. Once you try this salad, I promise you'll be eating it for the rest of the summer!
Want more mouthwatering salad recipes?
Blueberry Salad with Hazelnuts and Feta Nutrition Notes:
The nutrition information in the recipe below is for a side or appetizer-sized portion of the salad. To eat this salad as an entree, simply divide the recipe between 2 servings instead of 4. Double all numbers of the nutrition information to figure out what you'll be getting.
To eat this salad as an entree, consider adding some protein to it, like cooked fish or chicken to make it a protein-rich, complete meal.
Blueberry Salad with Hazelnuts and Feta
- 8 ounces (230g, about 10 cups) mixed salad greens or torn lettuce
- 1 cup blueberries
- ¼ cup roasted hazelnuts coarsely chopped
- ¼ cup crumbled feta cheese
- Whisk together 1 Tablespoon balsamic vinegar, 1 Tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, ½ teaspoon freshly ground black pepper, and ¼ teaspoon salt in a large bowl. Continue whisking constantly while very slowly drizzling in ¼ cup extra virgin olive oil. Continue whisking until the dressing is thickened and emulsified.
- Toss 8 ounces (230g, about 10 cups) mixed salad greens or torn lettuce with the dressing until well coated. Divide the dressed lettuce among 4 (for side salads) or 2 (for entree-sized salads) bowls. Distribute 1 cup blueberries, ¼ cup roasted hazelnuts (coarsely chopped), and ¼ cup crumbled feta cheese evenly among the bowls, sprinkling on top of the lettuce. Serve immediately.