Blueberry Feta Salad

I had a salad like this up north this weekend and absolutely fell in love! It was at the Lutsen dining room and it was so delicious and I knew I had to recreate it at home.  We had this for dinner with walleye filets that were oven-baked, so the salad complemented that well.

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The one they make at Lutsen uses candied pecans instead of walnuts, but all i had was walnuts so I just candied those instead. I think the pecans taste better though.

Blueberry Feta Salad

3 or 4 cups mixed greens

1/4 cup feta cheese

about a scant cup of blueberries

1/4 cup candied pecans

2 tablespoons balsamic vinegar

1 teaspoon mustard, either stone-ground or dijon

2-3 teaspoons olive oil

1 teaspoon real maple syrup

salt and pepper, to taste

Directions:

Combine spring greens, blueberries, feta, and pecans. Toss to combine.

Whisk olive oil, balsamic, mustard, and maple syrup into vinaigrette. Add desired salt and pepper.

Toss greens with vinaigrette until evenly coated.

This salad is easy to make and, if you don’t have candied nuts on hand, you can easily candy your own in a saucepan with a few handfuls of sugar and a tablespoon of butter (for 1 cup of nuts). Just be sure not to let it burn!

Anyway, this is such a healthy and delicious way to utilize blueberries, I’m definitely a fan 🙂

 

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