Blueberry Walnut Salad
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Blueberry Walnut Salad
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Category
Salads
This bright salad highlights the fresh flavor of blueberries.
Author: Submitted by Joy Holmes
Ingredients
- fresh greens
- fresh blueberries
- Maple Glazed Walnuts
- Gorgonzola crumbled
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Kosher salt
-
1/4 cup Fustini’s West Michigan Blueberry balsamic
-
3/4 cup Fustini's Roasted Walnut oil
- freshly ground black pepper, to taste
- 2 cups walnut halves
- ⅓ cup maple syrup
- ⅛ tsp kosher salt
Blueberry Walnut Salad Dressing
Maple Glazed Walnuts
Directions
For the dressing: Whisk together the maple syrup, mustard, and salt in a small bowl. Add the vinegar and whisk until smooth. In a slow and steady stream, add the olive oil. Season with black pepper to taste. Add more salt if needed. This dressing keeps in a covered container in the refrigerator for up to two weeks.
Preheat a dry skillet over medium-high heat. Add the walnuts, maple syrup, and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool. You can store these in the fridge in a mason jar. They’re wonderful on salads or just for a snack!
Recipe Note
As an alternative salad and dressing, substitute the Michigan Apple Balsamic for the Blueberry balsamic and use grapes and sliced apples, and shredded sharp cheddar in place of blueberries and gorgonzola! Photo Credit: Joy Holmes