Blueberry Feta Salad is your new go-to salad recipe for spring! It combines fresh blueberries with feta cheese, almonds, and a lemon poppy seed vinaigrette dressing. Perfect for a brunch, baby shower or Easter celebration!
When it comes to fruit on salads, you’re either in or you’re out. It’s either a yes or no. And for me, it’s definitely a yes!
I love combining savory and sweet flavors in recipes, and I especially love adding fruit to salads. Whether it’s Apple Pecan Salad in fall, Pear, Walnut & Gorgonzola Salad in winter, or Stone Fruit Salad in summer… In here for it! And there’s something I especially love about fruit + salads in spring.
Why? Because spring is when all my favorite fruits are waking up. In particular? All. The. Berries. And this Blueberry Feta Salad is one of the BEST ways to use them.
It’s a simple combination of fresh blueberries, crumbled feta, roasted almonds, and sliced red onion. But the real star of the show is the Lemon Poppy Seed Vinaigrette that ties it all together. Because if there’s anything better than blueberries in spring, it’s blueberries AND lemon in spring!
what you’ll need for this recipe
Mixed greens – I used 6 ounces of mixed greens as the base of this salad. Feel free to substitute any type of lettuce you prefer or have on hand.
Blueberries – 1 cup of fresh blueberries, preferably in season! Fruits have an entirely different flavor and texture when they’re in season, so for optimal flavor, make this salad in spring or summer.
Feta – 4 ounces crumbled feta cheese. I opted for chunk feta vs pre-crumbled feta, since I could break off bigger pieces for this salad. Use whichever type you prefer.
Almonds – Almonds add nutty flavor and delicious crunch to this salad. I used 1/4 cup roasted, unsalted almonds. Substitute slivered or sliced almonds OR another kind of nuts.
Onion – Slivered red onions add color, flavor, and texture to this salad. Add them to taste and/or feel free to omit them if you’re not a raw onion fan.
Dressing – Homemade Lemon Poppyseed Vinaigrette is the perfect dressing for this blueberry salad. Feel free to use any of your favorite homemade or store bought dressings.
Recipe Variations
- Use any of your favorite types of lettuce
- Add or substitute strawberries, blackberries, or raspberries
- Use roasted pecans or walnuts in place of almonds
- Substitute sliced green onion for the red onion
- Substitute parmesan or goat cheese for the feta
- Add any of your favorite proteins, such as grilled chicken, shrimp, or bacon
- Use balsamic vinaigrette or lemon vinaigrette in place of lemon poppyseed vinaigrette
- Add homemade croutons
storage tips
Leftover salad can be stored in the refrigerator in an airtight container. It will be best eaten within 1 day if dressed and within 2-3 days if undressed.
Blueberry Feta Salad with Lemon Poppyseed Dressing
Ingredients
- 6 cups mixed greens
- 1 cup blueberries
- 4 ounces crumbled feta cheese
- 1/4 cup almonds
- red onion slivers to taste
- For the Dressing:
- 1/3 cup olive oil
- 1/3 cup golden balsamic vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon honey
- 1 teaspoon poppy seeds
- 1/4 teaspoon pepper
Instructions
- Layer salad ingredients in large salad bowl or platter.
- Prepare dressing by combining all ingredients in a container with a lid; shake vigorously to combine.
- Toss salad with dressing.
Hi Cathy, this would be a super contribution to Food on Friday: Mediterranean Food over at Carole’s Chatter. Please do bring it over. Cheers
So fresh and pretty! I love the combo of creamy/salty feta with sweet and juicy fruit. I bet this is a winner!
What a gorgeous salad, and the flavor combos are terrific.
YUM!! This salad looks just amazing. And indeed, bring on spring!
What a beautiful and colorful salad. It looks tasty.
What a great idea! This salad looks beautiful, I love the blueberries!
What a beautiful salad! Perfect for spring! I can’t wait to try this, Cathy…it looks so delicious!
Such a beautiful, vibrant salad…love the tangy feta cheese!
This looks so good! I’m craving salads right now! Spring can’t come soon enough but I’m with you about our busy girls! They have quite a social life!
These photos are just stunning, Cathy – I’d love a big bowl of this salad!
I totally hear you about leaving the house — I love getting out, but then I’m so behind on everything! The perils of working from home, right? 🙂 I never think to add blueberries to my salad for whatever reason — this just looks so delicious with all that sweet and savory going on, plus it’s so pretty!
Beautiful blueberry salad! I write a CSA newsletter with feature recipes and a link to your blueberry feta salad will be included this week! Thanks!
Didn’t happen notice how many this is estimated to serve?
So I made this on Sunday for a Gender Reveal party. I seriously picked it randomly (plus Feta, mmm!) .
Oh my gosh! This recipe is amazing! I had so many people coming up to me to gush about it, I lost count. I sent them to your website for the exact recipe.
I couldn’t find Golden Balsamic Vinegar, which was surprising. The store I go to usually has all the good stuff! However, I used a light, fruity balsamic instead and it worked great. Hopefully I can try the recipe in its original form one day soon!
Anywho, this recipe is a keeper. I posted it to my blog, credited completely back to you to help my friends find you, and now I plan on searching for more delicious recipes on your site.
Thank you so much!
Very enjoyable on a hot day in Adelaide where we have yet another power outage on a 42c day!!
Hi there to every single one, it’s really a nice for me to
go to see this web page, it includes important Information.
I loved your recipe. I just started my own blog and linked to your page since my post featured your salad. My youngest and pickiest asked for more!
when you do a recipe it helps if you tell how many it will serve.
When you do a recipe it will help if you tell how many it will serve.
I am so excited to try this salad but I can’t find golden balsamic vinegar anywhere, could
you suggest a subsitute you think might work well, thanks!
Found it on Pinterest a year ago. One of our favorites and every time I serve it to company they love it.