Wild Maine Blueberry and Hazelnut Salad with Maple Vinaigrette
A vibrant salad featuring wild Maine blueberries, toasted hazelnuts, mixed greens, and a bright maple vinaigrette dressing. This american-inspired salads ready in about 10 minutes pairs mixed salad greens, fresh or frozen wild blueberries, roughly chopped toasted hazelnuts into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 cups mixed salad greens
- 1 cup, fresh or frozen wild blueberries
- 1/3 cup, roughly chopped toasted hazelnuts
- 1/2 cup, crumbled goat cheese
- 2 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp maple syrup, 3 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Slowly drizzle in 1/4 cup olive oil while whisking continuously to emulsify the maple vinaigrette.
- Step 2: In a large salad bowl, combine 6 cups mixed salad greens, 1 cup wild blueberries, and 1/3 cup toasted hazelnuts roughly chopped.
- Step 3: Drizzle the maple vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Step 4: Sprinkle 1/2 cup crumbled goat cheese over the top and serve immediately as a refreshing starter or side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wild Maine Blueberry and Hazelnut Salad with Maple Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wild Maine Blueberry and Hazelnut Salad with Maple Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.
Can I substitute ingredients in Wild Maine Blueberry and Hazelnut Salad with Maple Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wild Maine Blueberry and Hazelnut Salad with Maple Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Wild Maine Blueberry and Hazelnut Salad with Maple Vinaigrette?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
