This is the perfect salad for the end of summer/start of fall, when blueberries are still great but you’re in a maple mood. It’s so simple too: just greens, blueberries, herbed Marcona almonds, feta cheese, and a homemade maple vinaigrette. I didn’t include measurements because I never measure when I’m making salad.
Let’s talk about the almonds. I get mine from Kuhlman Cellars (usually with a wine bundle!) and nearly always have a jar in my pantry. Kuhlman’s winemaker is from Provence, France and the fine folks at Kuhlman make their herbed almonds with Herbs de Provence from a little market in her hometown and trust me, you can taste the difference. Their almonds are so popular that they now have an Almond Club to keep fans in constant supply of the additive morsels. You could of course substitute Marcona almonds or Valencia almonds.
I served this delicious salad for an autumn dinner in the garden with my friend Irene and we both loved it. It’s salty and sweet: you’ve got the saltiness and earthiness from the feta and almonds and the sweetness from the berries and dressing.
The dressing is fantastic – don’t skip it! I first whisked up maple vinaigrette for my Autumn Burrata Salad and it pairs just as well here.
Blueberry Salad with Maple Vinaigrette
Blueberries, rinsed and dried
Herbed Marcona almonds (I get mine from Kuhlman Cellars)
Maple vinaigrette (recipe follows)
- Plate salad greens. Top with blueberries, chopped herbed almonds, and crumbled feta cheese. Drizzle with maple vinaigrette.
1 Tbsp champagne vinegar
2 Tbsp olive oil
1 1/2 Tbsp maple syrup
1/2 tsp Dijon mustard
Sea salt, freshly ground pepper
- Whisk together maple vinaigrette recipes. Taste and add more salt/pepper if needed.
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