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Blueberry Hazelnut Salad with Balsamic Berry Vinaigrette

 
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Quick, easy and tasty! Salad greens, fresh blueberries are tossed with balsamic blueberry vinaigrette, topped with crumbled goat cheese and maple glazed hazelnuts.

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

For glazed hazelnuts:
5 tablespoons hazelnuts (filberts)
chopped
1 ¼ teaspoon olive oil
1 ¼ teaspoon maple syrup
or honey
Balsamic bluebery vinaigrette:
2 ¼ tablespoons olive oil, extra-virgin
1 ¼ tablespoons balsamic vinegar
1 tablespoon water
1 ¼ teaspoons dijon mustard
¾ teaspoon maple syrup
or honey
cup blueberries
fresh
1 clove garlic
small, peeled and minced
salt
to taste
*
black pepper
freshly ground to taste
*
2 tablespoons shallots
freshly minced
For the salad:
8 ½ ounces mixed salad greens
about 10 cups
1 cup blueberries
fresh
½ cup goat (chevre) cheese
crumbled
*

Directions

For glazed hazelnuts:

Preheat oven to 350℉ (180℃) F. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl. Add nuts and toss to coat.

Transfer to the prepared baking dish and bake, stirring from time to time, until golden, about 15 minutes. Let cool completely.

For Balsamic Blueberry Vinaigrette:

Mix blueberries, olive oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth.

Transfer to a small bowl and stir in shallots.

For the salad:

Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates.

Scatter blueberries, goat cheese and the glazed nuts over each salad. Serve immediately.

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* not incl. in nutrient facts

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 18072% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 14% Vitamin C 13%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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