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Blueberry Fields Salad

Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on time 20 mins
Total time 20 mins
Yield Makes 8 servings
Spring greens and baby spinach get a lift with fresh blueberries, red onion, and a tang of blue cheese in Blueberry Fields Salad.


  • 1 cup chopped walnuts
  • 1/2 cup balsamic vinegar
  • 1/3 cup blueberry preserves
  • 1/3 cup olive oil
  • 2 (5.5-oz.) packages spring greens and baby spinach mix
  • 2 cups fresh blueberries
  • 1 small red onion, halved and sliced
  • 1 cup crumbled blue cheese

How to Make It

  1. Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.

  2. Whisk together balsamic vinegar, next 2 ingredients, and salt and freshly ground pepper to taste in a small bowl. Combine walnuts, spinach mix, and next 3 ingredients in a large bowl. Drizzle with desired amount of vinaigrette, and toss to combine. Serve immediately with remaining vinaigrette.