Bursting with the flavours of juicy blueberries, salty feta, and crunchy candied pecans, this delightful blueberry salad adorned with edible flowers is both stunning and tasty!
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When it comes to using fruit in salad dressings, raspberries seem to get all the love. I like to switch things up and use blueberries in this sweet and tangy vinaigrette. A touch of maple syrup bumps up the sweetness and the balsamic vinegar adds the perfect tangy punch. This blueberry maple balsamic vinaigrette is the perfect addition to your summer salad repertoire!
My favourite salads tend to follow a similar and balanced formula: sweet fruit, salty cheese, crunchy candied nuts and a sweet and tangy vinaigrette. This salad is no exception and I love adding lots of extra blueberries to the mixed greens and topping it with crumbled feta and candied pecans. A quick and simple method for making candied nuts will have you adding these sweet and crunchy clusters to all your favourite salads!
Ingredient Notes
Blueberries: I use fresh blueberries in both the vinaigrette and the salad. I haven’t tried making the vinaigrette with frozen blueberries, but I imagine it would work. I would suggest letting them thaw and drain the excess liquid before using.
Maple syrup: I chose maple syrup as the sweetener in this vinaigrette, but you could substitute it for your favourite sweetener. Honey would be a great option!
Balsamic vinegar: As with most vinaigrettes, the vinegar could easily be substituted, although it will change the overall flavour. Some good alternatives would be white balsamic vinegar, champagne vinegar or even apple cider vinegar.
Dijon mustard: Don’t skip this ingredient, it will help the vinaigrette to emulsify.
Light olive oil: I like using a light olive oil in salad dressings, but you can substitute any neutral oil you prefer. Don’t use extra virgin olive oil, however, as it can taste bitter in a salad dressing.
Pecans: For this method of candied nuts, I use pecans. But you can easily substitute them with walnuts or almonds.
Edible Flowers: Using edible flowers is a fun and pretty way to garnish a salad. I used borage flowers, sage flowers and marigolds from our garden, all of which are edible. There are many other options to use as well, such as pansies, violets, roses, nasturtium flowers and more. And while flowers are a lovely garnish it is important to note that just because they are edible it doesn’t mean they taste good. Some flowers are just better left on the side of the plate!
How to Make Blueberry Salad with Feta Cheese and Candied Pecans
Blueberry Maple Balsamic Vinaigrette
In a blender or food processor, combine the fresh blueberries, maple syrup, balsamic vinegar, Dijon mustard, kosher salt, and pepper. Blend until smooth.
With the motor running, slowly stream the light olive oil into the blueberry mixture. This will help the dressing to emulsify. If you were to add the oil all at once it may stay separated from the blueberry mixture. Blend until the dressing is completely smooth.
If desired, you can pass the vinaigrette through a fine mesh strainer. Depending on your blender or food processor, there may be some flecks of blueberry skins. This doesn’t affect taste, just the appearance.
Store the vinaigrette in the fridge until service. Over time the dressing may separate. If that happens, just whisk or blend it together again. The dressing will last up to a week.
Candied Pecans
Roughly chop the pecans. Prepare a piece of parchment paper to transfer the candied nuts onto when they are cooked. You can leave the parchment paper on the counter or on a sheet pan.
In a non-stick skillet, melt the butter over medium heat. Add the chopped pecans and stir with a wooden spoon to coat. Add the sugar and a pinch of kosher salt and mix together well. Keep stirring over medium heat – you are waiting for the sugar to melt and caramelize.
Once you see the sugar starting to melt and turn brown it will go very quickly. Stir vigorously to make sure the sugar melts evenly. It should only take about a minute for the melted sugar to darken to a deep brown. When all the nuts are coated in the caramelized sugar remove from the heat and scrape onto the parchment paper.
Working quickly, immediately separate out the nuts into small clusters. As they cool down, they will harden. When they are cool you can break them down even further if desired. Let cool before using.
Assemble the Blueberry Salad
In a large salad bowl toss the mixed greens with some of the blueberry maple balsamic vinaigrette. Add more fresh blueberries, the crumbled feta cheese, and the candied pecans. Toss the salad and top with edible flowers. Enjoy!
More Seasonal Berry Recipes
If you love using seasonal berries in your recipes, try my Strawberry Mascarpone Cream Cake.
More Salad Recipes
Here are more of my favourite unique and flavourful salad recipes:
- Asparagus Egg Salad with Shallot Champagne Vinaigrette
- Harvest Apple Salad with Maple Cider Vinaigrette
Blueberry Salad with Feta Cheese and Candied Pecans
Ingredients
Blueberry Maple Balsamic Vinaigrette
- ⅔ cup fresh blueberries
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- ¼ tsp kosher salt
- pinch black pepper
- ½ cup light olive oil
Candied Pecans
- 1 cup chopped pecans
- 2 tbsp butter
- ⅓ cup sugar
- pinch kosher salt
To Assemble
- 5-6 cups mixed greens
- 1 cup fresh blueberries
- ½ cup crumbled feta cheese
- edible flowers optional
Instructions
Blueberry Maple Balsamic Vinaigrette
- In a blender or food processor, add the fresh blueberries, maple syrup, balsamic vinegar, Dijon mustard, kosher salt and pepper. Blend until the blueberries are very well blended and broken down. Scrape down the sides of the blender and continue to blend until the mixture is as smooth as you can get it, about 1 to 2 mintues.
- When the blueberries are finely blended, you can add the light olive oil. With the motor running, slowly drizzle the oil into the blender. Continue blending after all of the oil is added until the dressing is emulsified and smooth.
- Depending on your blender or food processor, there may still be flecks of the blueberry skin in the dressing. If desired, you can pass the vinaigrette through a fine mesh strainer to remove the bits of blueberry skin.
- Transfer the vinaigrette to a small bowl or jar. Cover and chill until service. This dressing can be made ahead although keep in mind that the oil may separate after sitting a while. If it separates then shake or whisk the vinaigrette to bring it together again. This dressing will keep up to 1 week in the refrigerator.
Candied Pecans
- Roughly chop the pecans. Place a large piece of parchment paper either on the counter or on a sheet pan and set aside.
- In a non-stick skillet, melt the butter over medium heat. Add the chopped pecans and stir with a wooden spoon until well coated with the butter. Sprinkle the sugar and pinch of kosher salt over the pecans and stir to combine. The mixture will be dry and grainy.
- Continue cooking the pecans over medium heat, stirring constantly with the wooden spoon. After a couple of minutes you should start to see the sugar first clump together and then start to melt. Once the sugar begins to melt it won't take long before it caramelizes.
- When the sugar has melted continue cooking for about 1 minute or until the melted sugar turns a deep brown colour. Immediately remove from the heat and pour onto the piece of parchment paper. Quickly spread the nuts out in small clusters. Let cool completely.
- When the candied nuts are completely cool break them down into smaller clusters if desired. These can be stored in a sealed container at room temperature for a couple of days. If the weather is very hot then store in the fridge or the candied sugar might begin to melt and become sticky.
To Assemble
- In a large salad bowl add the mixed greens. Pour over some of the Blueberry Maple Balsamic Vinaigrette and toss to coat the greens. Add the blueberries, the crumbled feta cheese, and the clusters of candied pecans and lightly toss. Garnish with edible flowers if desired and serve!
Did you make this recipe? I would love to see!
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