This patriotic berry salad is loaded with fresh berries, crunchy maple walnuts and blue cheese. The red white and blue theme makes it perfect for the 4th of July.
All week I’ve been seeing fun patriotic recipes for the 4th and I couldn’t resist joining in on the fun. I thought about making a healthy flag cake or a berry trifle, but ultimately decided a patriotic salad had to happen. I’ll never turn down a chance to create another salad. Especially one that’s this fun!
Many of you probably already have your 4th of July menu planned, but just in case you don’t have a salad recipe picked out, this recipe is for you!
And the best part is that it’s quick, easy and uses ingredients you likely have on hand.
Blueberry Health Benefits
I love blueberries because they’re available year-round (fresh or frozen) . . . and they taste delicious year round too! They’re also known for being a superfood because they contain some of the highest antioxidant levels compared to most common fruits and veggies. They have also been shown to help improve chronic diseases like heart disease, blood pressure and diabetes.
baby greens – I love using OrganicGirl Supergreens for the base of this salad. Of course you can switch it up and use only one baby green like spinach, kale, or arugula.
blueberries – I loved adding blueberries to my salads because they offer so many health benefits like I mentioned above, but they also help boost the flavor.
strawberries – I love the burst of flavor and sweetness fresh strawberries bring to this recipe!
blue cheese – feel free to purchase blue cheese crumbles or a log of blue cheese that you crumble yourself. Either option works. If you’re not a blue cheese fan you can always swap for goat cheese or your favorite cheese.
walnuts – I love adding walnuts to my salads for the added crunch. I highly recommend roasting them with maple syrup, cinnamon, and sea salt.
dijon dressing – a super simple dressing made with olive oil, white balsamic vinegar, dijon mustard, coconut sugar, sea salt, and ground pepper.
Change it Up!
One of the reasons I love this salad is how customizable it is! Here are some suggestions for variations and substitutions:
To make this dairy-free and vegan, simply skip the blue cheese (or use a vegan option).
2teaspoonscoconut sugar or brown sugar or maple syrup
sea salt and ground pepper, to taste
Toast walnuts: This is optional, but if you want to toast your walnuts simply spread out your walnuts on a baking sheet and toss with maple syrup, cinnamon and sea salt. Roast for 7-9 minutes in a 350°F oven. Remove from oven and allow walnuts to cool.
Make dressing: While walnuts are roasting, make the dressing by whisking together vinegar, mustard, sugar, olive oil, salt and pepper. Taste and add more salt and pepper if needed.
Prep salad: Add greens to a large bowl and top with berries, cheese and maple walnuts.
Serve: Add dressing and toss just before serving or leave dressing on the side and allow everyone to dress their own salad.
To make this dairy-free and vegan, simply skip the blue cheese (or use a vegan option).Dressing – craving a different dressing? This creamy poppyseed dressing or balsamic dressing are also delicious on this salad!
Serving: 1/8th of recipeCalories: 171kcalCarbohydrates: 9gProtein: 5gFat: 14gFiber: 2gSugar: 5g
Oh, and if you’re looking for some light reading while relaxing today, I’m sharing my food diary over on Self.com. Check it out here. And happy holiday weekend to all my American peeps out there. Have fun and be safe! <3
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