This salad was simple and delicious. With some couscous on the side, it made a very satisfying summer meal. It used about half of my pint of blueberries (the rest turned into pancakes).
I love the simplicity of it. It feels special, yet it takes only a few ingredients and a few minutes to toss together. It goes well with an oil-and-vinegar dressing; I used one with olive oil, balsalmic vinegar, and maple syrup, which complemented the sweetness of the berries nicely.
Blueberry Salad
- Fresh blueberries, preferably local
- Chopped walnuts, toasted
- Goat cheese
- Salad greens
Rinse the greens and blueberries, and toss them together. Top with walnuts and bits of goat cheese. Serve with vinegar-based dressing. Enjoy.