Blueberry-Balsamic Salad Recipe

Blueberry-Balsamic Salad

Recipe courtesy of Jenny Marrs and Dave Marrs

Watch how to prepare this recipe.

• Level: Easy
• Yield: 8 to 10 servings
• Nutritional Analysis Per Serving (1 of 10 servings): Calories 136, Total Fat 10 g, Saturated Fat 3 g, Carbohydrates 10 g, Dietary Fiber 2 g, Sugar 7 g, Protein 4 g, Cholesterol 12 mg, Sodium 199 mg
• Total Time: 20 min
• Active Time: 20 min

For the Candied Walnuts:

• 1 1/2 teaspoons unsalted butter
• 1 teaspoon packed light brown sugar
• 1 tablespoon honey
• Sea salt
• 1/2 cup walnuts

For the Dressing:

• 1/2 cup blueberries
• 1 tablespoon pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons fresh lemon juice
• Kosher salt
• 2 tablespoons extra-virgin olive oil

For the Salad:

• 10 ounces baby spinach
• 3/4 cup crumbled feta cheese
• 1 1/2 cups blueberries

1. Make irresistible candied walnuts: Melt butter, brown sugar, honey, and a pinch of sea salt in a skillet over medium heat. Stir until combined, add walnuts, and cook, stirring, until golden and bubbly, about 5 minuteswatch closely to avoid burning!
2. Spread walnuts on parchment-lined baking sheet to cool and crisp up, separating for perfect clusters.
3. Whip up a vibrant dressing: Blend 1/2 cup blueberries, maple syrup, balsamic vinegar, lemon juice, and 1 teaspoon kosher salt until smooth. Drizzle in olive oil while blending for a silky emulsion that bursts with flavor.
4. Toss baby spinach and feta with half the dressing in a big bowl. Add more if desired, then crown with fresh blueberries and crunchy candied walnuts for a salad that's fresh, sweet, and utterly craveableyour guests will devour it!

Photograph by Mike Davello