Feta Blueberry Salad with Honey Vinaigrette
This blueberry summer salad will become a new favorite! The perfect side dish or main with added protein.
The winter weather has lifted here in Kansas City, and we’re enjoying some bright, spring days! My husband and I have been firing up the grill almost every night, and I’m savoring the transition to lighter foods, like this beautiful Blueberry Salad.
In this salad, I use romaine lettuce, feta cheese, sliced onion, blueberries and a simple homemade dressing that compliments the tangy feta and tart blueberries perfectly. However, this recipe is easy to customize, and I have plenty of suggestions on how you can do that below.
For the homemade dressing, I use honey, vinegar and lemon juice to create a dressing that’s light, tart and sweet.
If you aren’t up to making your own dressing, you can use a store-bought balsamic vinaigrette, or I really love the Newman’s Own Raspberry Vinaigrette on this salad.
Recipe Substitutions and Additions
- Instead of the pecans, add sliced almonds or walnuts.
- Substitute some or all of the romaine lettuce for fresh baby spinach or your favorite leafy greens. I like using spring mix, butter lettuce or arugula as well.
- Instead of honey, use maple syrup.
- If you don’t have fresh blueberries, dried blueberries or cranberries work well. Frozen blueberries can work, but make sure they are thawed and patted dry first.
- Instead of feta, use crumbled gorgonzola, goat cheese or bleu cheese.
- I love apple cider vinegar for this recipe, but you’re welcome to swap it out for balsamic vinegar, white vinegar, or red wine vinegar.
- I often add cubed avocado to this salad when I have it! Fresh pineapple chunks are also delicious.
Serving Suggestions
This is a light summer salad that I love to bring to BBQs! It’s very pretty for the 4th of July or Memorial day parties in a large bowl.
Serve this recipe as a side dish, or pair it with your favorite protein like grilled chicken or smoked salmon to make it a full meal.
For dessert, make my blueberry crisp, mini blueberry pies or blueberry cobbler! These recipes are the perfect way to use up extra blueberries.
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator for up to two days. I recommend waiting to toss the salad in the dressing until right before you plan to eat it. The lettuce will get soggy if stored with dressing on it.
I hope that you love this bright and beautiful salad recipe! If you make it, I’d love to hear how it went for you in the comments below.
Feta Blueberry Salad with Honey Vinaigrette
Ingredients
- 6 cups romaine lettuce, chopped
- 1 ½ cups blueberries, fresh
- ⅓ cup feta, crumbled
- ¼ cup red onion, thinly sliced
- ¼ cup pecans, chopped, toasted or glazed
For the honey dressing:
- 3 tablespoons olive oil
- 1.5 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, to taste
Instructions
- In a small bowl or jar, make the dressing. Whisk together olive oil, honey, vinegar, Dijon mustard, lemon juice, salt and black pepper. Set aside.
- In a large serving bowl, combine the lettuce, blueberries, red onion, feta, and pecans.
- Drizzle the dressing over the salad just before serving.
- Toss gently to coat and serve immediately.
