Blueberry Hazelnut Salad with Balsamic Berry Vinaigrette
Quick, easy and tasty! Salad greens, fresh blueberries are tossed with balsamic blueberry vinaigrette, topped with crumbled goat cheese and maple glazed hazelnuts.
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For glazed hazelnuts | |||
| 5 | tablespoons |
hazelnuts (filberts)
chopped |
|
| 1 ¼ | teaspoon |
olive oil
|
|
| 1 ¼ | teaspoon |
maple syrup
or honey |
|
| Balsamic bluebery vinaigrette | |||
| 2 ¼ | tablespoons |
olive oil, extra-virgin
|
|
| 1 ¼ | tablespoons |
balsamic vinegar
|
|
| 1 | tablespoon |
water
|
|
| 1 ¼ | teaspoons |
dijon mustard
|
|
| ¾ | teaspoon |
maple syrup
or honey |
|
| ⅓ | cup |
blueberries
fresh |
|
| 1 | clove |
garlic
small, peeled and minced |
|
|
salt
to taste |
*
|
||
|
black pepper
freshly ground to taste |
*
|
||
| 2 | tablespoons |
shallots
freshly minced |
|
| For the salad | |||
| 8 ½ | ounces |
mixed salad greens
about 10 cups |
|
| 1 | cup |
blueberries
fresh |
|
| ½ | cup |
goat (chevre) cheese
crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For glazed hazelnuts: | |||
| 75 | ml |
hazelnuts (filberts)
chopped |
|
| 6.3 | ml |
olive oil
|
|
| 6.3 | ml |
maple syrup
or honey |
|
| Balsamic bluebery vinaigrette: | |||
| 34 | ml |
olive oil, extra-virgin
|
|
| 19 | ml |
balsamic vinegar
|
|
| 15 | ml |
water
|
|
| 6.3 | ml |
dijon mustard
|
|
| 3.8 | ml |
maple syrup
or honey |
|
| 79 | ml |
blueberries
fresh |
|
| 1 | clove |
garlic
small, peeled and minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 3E+1 | ml |
shallots
freshly minced |
|
| For the salad: | |||
| 245.7 | ml/g |
mixed salad greens
about 10 cups |
|
| 237 | ml |
blueberries
fresh |
|
| 118 | ml |
goat (chevre) cheese
crumbled |
*
|
Directions
For glazed hazelnuts:
Preheat oven to 350℉ (180℃) F. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl. Add nuts and toss to coat.
Transfer to the prepared baking dish and bake, stirring from time to time, until golden, about 15 minutes. Let cool completely.
For Balsamic Blueberry Vinaigrette:
Mix blueberries, olive oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth.
Transfer to a small bowl and stir in shallots.
For the salad:
Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates.
Scatter blueberries, goat cheese and the glazed nuts over each salad. Serve immediately.
