Blackberry Goat Cheese Salad

After a lovely holiday weekend celebrating and hanging out with family, I’m ready for some lighter food.  It was delicious weekend, but I totally stuffed myself.  If you too are coming off a celebratory weekend, let me suggest this Blackberry Goat Cheese Salad.  This hardly qualifies as a recipe, but it’s a super delicious combination and perfect for the summer when blackberries are reaching their peak perfection.  Don’t have blackberries?  This would be equally awesome with strawberries or blueberries or peaches!  It’s definitely the perfect end to a perfect weekend with family.

Blackberry Goat Cheese Salad

• spinach
• cabbage
• cucumbers
• red bell pepper
• carrots
• blackberries
• goat cheese

Combine ingredients in a large bowl, serve with favorite balsamic vinaigrette (like the one below).

 

Balsamic Vinaigrette

Makes about 1 1/2 cups

Adapted from Happy Foody

• 3/4 cup extra virgin olive oil
• 6 Tbsp balsamic vinegar  (white balsamic also works)
• 1 Tbsp apple cider vinegar
• 1 Tbsp blue agave (or maple syrup or honey)
• 1 Tbsp soy sauce
• 3 cloves garlic, grated
• 1/4 cup chopped parsley
• 1 Tbsp dried oregano

Combine all the ingredients in a blender or magic bullet and mix until combined.

Candied Walnuts

Candied nuts are a delicious treat.  I really like making them to add a fun punch to a salad.  Paired with pears, gorgonzola, and/or cranberries, these candied nuts are a wonderful addition to salad.  Make your own balsamic salad dressing and you’ve got a wonderful restaurant-grade salad.

Candied Walnuts

• 1/4 cup brown sugar
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 1/2 cups walnut pieces (or pecan halves)

Stir sugar, oil and vinegar in a skillet over medium heat until sugar melts and syrup begins to bubble, about 3 minutes.  Mix in the nuts and stir until nuts are toasted and coated in syrup, about 5-6 minutes.  Spread nuts out evenly on parchment paper and allow to cool completely.

Balsamic Vinaigrette

I’ve decided I want to try making more of my own salad dressings.  Dressings aren’t that hard to make and the flavor combinations are really endless.  This is definitely my new go-to dressing.  And much cheaper than store bought dressing.

Balsamic Vinaigrette

Makes about 1 1/2 cups

Adapted from Happy Foody

• 3/4 cup extra virgin olive oil
• 6 Tbsp balsamic vinegar  (white balsamic also works)
• 1 Tbsp apple cider vinegar
• 1 Tbsp blue agave (or maple syrup or honey)
• 1 Tbsp soy sauce
• 3 cloves garlic, grated
• 1/4 cup chopped parsley
• 1 Tbsp dried oregano

Combine all the ingredients in a blender or magic bullet and mix until combined.

Blueberry Balsamic Dressing

Sometimes salad is boring.  Don’t get me wrong, I’m a big fan of salad.  I love all the things you can do with it, and it’s really delicious on a hot day.  But every once in a while it just gets boring.  This salad dressing is for those times.  The blueberry makes it slightly sweet.  Balsamic makes it tangy.  This dressing will definitely add some excitement back into your salads.

Blueberry Balsamic Dressing

Makes about 1 1/2 cups

Adapted from Tasty Kitchen

• 1 1/4 cups blueberries, thawed if frozen
• 1/4 cup Balsamic Vinegar
• 1/4 cup honey
• 1/8 cup water
• 2 tsp dijon mustard
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp onion powder (optional)
• 3/4 cups extra-virgin olive oil

Combine all ingredients in a blender, except for the olive oil.  Slowly stream in the olive oil, blending until well combined.  Store in an air tight container in the fridge for up to a week.