Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese

My mom began making this sweet salad a few years ago and, as soon as I tried it, I just had to get the recipe. This is my version, but can be varied in many different ways because it's all about the dressing! So simple, yet so delicious that you are sure to get requests for the recipe whenever you make it. You can use pecans, almonds, or pine nuts in place of the walnuts.

Print Recipe

Prep Time 10

Total Time 10

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1550.8 kcal

Equipment

1 Large Mixing Bowl For tossing the salad ingredients.
1 Small Bowl For whisking the dressing.
1 Measuring Cups
1 Measuring Spoons
1 Whisk or fork For emulsifying the dressing.

Ingredients

Main

3 cups torn romaine lettuce
½ cup blueberries
¼ cup dried cranberries
¼ cup sunflower seeds
¼ cup walnut pieces
¼ cup crumbled feta cheese
¼ cup crumbled goat cheese
¼ cup white balsamic vinegar or to taste
¼ cup maple syrup or to taste
¼ cup grapeseed oil or to taste
salt to taste

Instructions

Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt.

Notes

For a more cohesive dressing, whisk the white balsamic vinegar, maple syrup, and grapeseed oil together in a small bowl until emulsified before pouring over the salad. This ensures even distribution and prevents pooling. Consider lightly toasting the walnuts and sunflower seeds in a dry skillet for a few minutes to enhance their nutty flavor and add a pleasant crunch. Always dress the salad just before serving to maintain the crispness of the romaine. Feel free to experiment with different greens like spring mix or spinach, and adjust the sweetness and acidity of the dressing to your preference with more maple syrup or vinegar.