If you crave a vibrant, flavor-packed salad that checks all the boxes—easy, refreshing, and crowd-pleasing—look no further than Cranberry Blueberry Salad with Blueberry Balsamic Dressing. This stunning salad marries tender greens, tangy feta, sweet-tart berries, and crunchy pecans, all generously tossed in a luscious blueberry balsamic vinaigrette. It’s the perfect balance of sweet, savory, and a little tangy zing, making it a constant favorite at my table, especially when I want something that feels both nourishing and special.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the ingredients for Cranberry Blueberry Salad with Blueberry Balsamic Dressing couldn’t be simpler, but each one brings something special to the bowl. The magic is in the contrasts: brightness from the berries, richness from the cheese, a little crunch from nuts, and that signature zing from the homemade dressing.
- Mixed salad greens (6 cups): Where the base begins—choose a colorful mix like spring greens or baby spinach for the perfect texture and fresh, earthy flavor.
- Fresh blueberries (1 cup): Juicy, vibrant, and delightfully sweet, these little berries are the star of both the salad and the dressing.
- Dried cranberries (1/2 cup): Adds a pop of tart sweetness that complements the blueberries beautifully.
- Crumbled feta cheese (1/2 cup): Creamy and tangy, feta cheese delivers a savory contrast that makes every bite sing.
- Chopped pecans, toasted (1/3 cup): Toasting the pecans brings out their deep, buttery crunch—do not skip this simple step!
- Red onion, thinly sliced (1/4 small): Adds a crisp, mild sharpness that ties the flavors together.
- Olive oil (1 tablespoon): A drizzle helps the greens glisten and round out the flavors before dressing.
- Salt and black pepper to taste: Essential for heightening all the vibrant flavors in your bowl.
- For the Blueberry Balsamic Dressing:
- Fresh blueberries (1/2 cup): This extra dose brings bold fruity notes and colors the dressing a brilliant purple.
- Balsamic vinegar (2 tablespoons): Offers a touch of mellow sharpness to balance out the sweetness.
- Honey or maple syrup (1 tablespoon): Adds silky sweetness—choose maple for a vegan twist!
- Olive oil (1/4 cup): The base for a smooth, luscious vinaigrette texture.
- Dijon mustard (1 teaspoon): Lends depth and just a tiny snap of heat to the dressing.
- Pinch of salt and freshly ground black pepper: Simple seasoning is the key to a well-rounded flavor.
How to Make Cranberry Blueberry Salad with Blueberry Balsamic Dressing
Step 1: Prepare the Blueberry Balsamic Dressing
Start with the heart of this salad—the homemade Blueberry Balsamic Dressing. In a blender, combine the fresh blueberries, balsamic vinegar, honey or maple syrup, olive oil, Dijon mustard, a pinch of salt, and several cracks of black pepper. Blend until the mixture is completely smooth and creamy (it will be a gorgeous shade of purple!). Taste and adjust seasoning as needed. Set the dressing aside so the flavors meld while you assemble the salad.
Step 2: Toast the Pecans
For maximum flavor, lightly toast your chopped pecans in a dry skillet over medium-low heat. Stir often and watch closely: they only need a couple minutes to become fragrant and develop a richer, nuttier flavor. Once toasted, set them aside to cool.
Step 3: Assemble the Salad Ingredients
In your largest salad bowl, layer the mixed greens as your bed. Scatter over the fresh blueberries, dried cranberries, crumbled feta cheese, toasted pecans, and thinly sliced red onion. Don’t worry too much about perfect presentation here—keeping things rustic is part of the charm!
Step 4: Dress and Toss
Drizzle about two-thirds of your Blueberry Balsamic Dressing over the salad. Using salad tongs, gently toss everything together so the greens glisten and all the ingredients are kissed by that flavorful vinaigrette. Taste a leaf or two—if you think it needs a little more dressing, add the rest.
Step 5: Serve Immediately
The finishing touch! As soon as you toss the salad with dressing, bring it right to the table. The flavor is freshest, and the textures are best enjoyed immediately after tossing. Sprinkle on a little extra feta or pecans if you want to fancy things up even more. Now dig in!
How to Serve Cranberry Blueberry Salad with Blueberry Balsamic Dressing
Garnishes
The beauty of this salad is in its vibrant color, but a few extra touches go a long way. A sprinkle of extra fresh blueberries, a handful of microgreens, or a few edible flowers make the Cranberry Blueberry Salad with Blueberry Balsamic Dressing look fit for company. Try a final dusting of cracked black pepper or a light drizzle of remaining dressing for added flair!
Side Dishes
Pairing this salad with the right sides transforms it into a memorable meal. I love serving it alongside herb-roasted chicken, grilled salmon, or a crusty loaf of artisan bread. For a picnic or potluck, it complements quiches, sandwiches, or even a board of sharp cheeses and charcuterie.
Creative Ways to Present
Take presentation to another level by serving the salad in individual jars or on appetizer plates for a chic starter. For family meals, layer the salad components on a vivid platter, then drizzle with Blueberry Balsamic Dressing tableside for a dramatic effect. Or, use large lettuce leaves as edible bowls for charming, handheld portions—fun for guests and kids alike!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Cranberry Blueberry Salad with Blueberry Balsamic Dressing, store it in an airtight container in the refrigerator. Keep in mind that after tossing, the greens will eventually wilt from the dressing—so leftovers are best within 24 hours. Keep undressed salad and dressing separate for maximum freshness.
Freezing
Salads with delicate greens and fresh fruit don’t freeze well. The berries become mushy, and the greens lose their crispness after thawing. However, you can freeze just the Blueberry Balsamic Dressing for up to 1 month: thaw overnight in the fridge and blend or shake before using.
Reheating
Since Cranberry Blueberry Salad with Blueberry Balsamic Dressing is all about fresh, cool textures, there’s really no need to reheat. If you’re enjoying it with hot proteins or grains later on, simply plate the salad and add your warm toppings right before serving.
FAQs
Can I use frozen blueberries for the dressing?
Absolutely! Just thaw them first and drain off any excess moisture. Frozen blueberries blend just as well and still deliver a naturally vibrant color and flavor in your homemade dressing.
Is there a substitute for feta cheese?
Yes! Goat cheese will give you similar tang with extra creaminess, while crumbled blue cheese offers more pungency. For a dairy-free swap, try a vegan feta alternative—these work beautifully in this salad.
Can I make the Blueberry Balsamic Dressing in advance?
You sure can. The dressing keeps well in the fridge for up to 4 days. Just give it a good shake or whisk before using to remix the flavors and restore its creamy consistency.
What protein can I add to make the salad a meal?
Grilled chicken, salmon, shrimp, or chickpeas are all fantastic protein add-ins for this salad. They seamlessly soak up the blueberry balsamic notes, turning your Cranberry Blueberry Salad with Blueberry Balsamic Dressing into a satisfying main course.
How do I keep the greens crisp if making ahead for a party?
Keep the salad and dressing separate until just before serving. You can prep all components (toasted pecans, crumbled cheese, sliced onion, cleaned greens) in advance. When you’re ready, dress and toss right before bringing the bowl to the table for the freshest bite.
Final Thoughts
If you’re searching for a dish to wow your loved ones or simply treat yourself on a busy weeknight, Cranberry Blueberry Salad with Blueberry Balsamic Dressing never disappoints. It’s colorful, refreshing, and delightfully easy to throw together—so why not give it a spot in your recipe rotation? I promise, one bite and you’ll be making this salad all year long!
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Cranberry Blueberry Salad with Blueberry Balsamic Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Blueberry Salad with Blueberry Balsamic Dressing is a refreshing and vibrant salad that combines the sweetness of blueberries and cranberries with the tangy flavor of feta cheese and the crunch of pecans. The blueberry balsamic dressing adds a delightful fruity twist to this colorful salad.
Ingredients
Salad:
- 6 cups mixed salad greens
- 1 cup fresh blueberries
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped pecans (toasted)
- 1/4 small red onion (thinly sliced)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Blueberry Balsamic Dressing:
- 1/2 cup fresh blueberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Pinch of salt
- Freshly ground black pepper
Instructions
- Prepare the Dressing: In a blender, combine all dressing ingredients and blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
- Assemble the Salad: In a large salad bowl, add the mixed greens, blueberries, dried cranberries, feta cheese, chopped pecans, and red onion. Drizzle with the blueberry balsamic dressing and gently toss to combine.
- Serve: Serve immediately for the best texture and flavor.
Notes
- You can substitute goat cheese for feta or walnuts for pecans if desired.
- Add grilled chicken or salmon to make it a heartier main course.
- For a vegan version, use maple syrup and a plant-based cheese.
Nutrition
- Serving Size: 1 salad serving
- Calories: 285
- Sugar: 15g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
