Blueberry Spinach Salad with Crumbled Goat Cheese

Serves 4 in about 15 minutes. Balsamic vinegar goes in first, and mint finishes the pot.

Ingredients

• 2 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• ¼ cup olive oil
• 1 ½ teaspoons dijon mustard
• 1 ½ teaspoons honey
• 2 cloves garlic, pressed
• ¼ teaspoon salt (or to taste)
• ⅛ teaspoon black pepper
• 5 ounces fresh baby spinach
• 1 pint fresh blueberries
• ½ cup dried cranberries
• ½ cup pumpkin seeds (pepitas) roasted & salted
• 1 tablespoon chopped fresh mint (optional)
• 4 ounces crumbled goat cheese (or feta)

Method

1. Mix balsamic vinegar, lemon juice, olive oil, Dijon mustard, honey, garlic, salt and pepper in a mason jar with a snug lid and shake well. Taste and adjust salt, if needed.
2. To a large salad bowl, add the spinach, blueberries, cranberries, pumpkin seeds, mint, if using, and goat cheese.
3. Either serve the salad with the dressing on the side, or pour on half of the dressing and toss gently. Tip in more dressing if you think it needs more, or have it in available at the table.

More side dishes ideas are in the side dishes collection.