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!
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.
Spread the Enchantment
More Salad Recipes
Here are more of my unique and flavourful salad recipes:
