Blueberry Apricot Salad
This stunning blueberry apricot salad is as delicious as it is pretty. It features two of my early summer favourites – blueberries and dill. They’re on top of a bed of greens with creamy, salty cheese, toasted almonds and a delicious honey mustard vinaigrette.
Other Salads with Fruit: Mandarin Orange Spinach Salad, Pear and Pomegranate Salad, Kale and Apple Salad, Strawberry Spinach Salad
What Makes a Great Salad?
A great salad has a mix of colour, texture and flavour. It is a feast for your senses, starting with what you see and ending with what you taste. And what you taste should be a balance of sweet and salty, bitter and tangy. The mouth feel or texture should also be balanced with ingredients that are smooth, crunchy, creamy, and crisp.
This salad delivers on all fronts.
Want to add more protein to make it a full meal? Add whole grains and maybe some grilled fish or chicken.
Salad on a Platter
I like preparing salads in shallow bowls or platters. I think it’s such a shame when all the pretty garnishes get lost at the bottom of a deep salad bowl. Those bright colours and interesting textures need to be seen!
So rather than tossing your salads in a bowl, lay them out on a platter and make those ingredients shine.
Recipe for Blueberry Apricot Salad
Blueberry Apricot and Almond Salad
Ingredients
Honey Dijon Vinaigrette
- 1/3 cup olive or canola oil
- 2 Tbsp lemon juice
- 1 tsp Smak Dab Hot Sweet Dill Mustard or Dijon Mustard
- 2 Tbsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp fresh dill
Salad
- 6-8 cups leafy greens
- 1/4 cup fresh dill chopped
- 1 cup fresh blueberries
- 1 cup dried apricots sliced
- 1/2 cup almond slices toasted
- 1/2 cup crumbled goat cheese or creamy feta 4 oz
Instructions
- Prepare vinaigrette by combining all ingredients in a jar and shaking. Taste and adjust as desired.
- Wash and dry leafy greens. Toss with fresh dill, saving some for top of salad.
- Place on large shallow bowl or platter. Layer on blueberries, apricots, almond slices and cheese. Top with remaining dill.
- Dress just before serving – once dressed, it will not store very well – Eat up!
Notes
- use dried cranberries or cherries instead of apricots
- try creamy poppy seed or balsamic vinaigrette instead of honey dill vinaigrette
- use pepitas or sunflower seeds instead of nuts
- add whole grains like quinoa, wheat, barley or buckwheat for a full meal salad
- add grilled chicken to turn this into a complete meal
Nutrition Facts (per serving)
Ready to serve up a platter of blueberry and apricot salad? Let me know how it goes, down below in the comments or on Instagram @GetGettyS or on Facebook @GettyStewart.HomeEconomist.
Step by Step guide to Vinaigrette
With NO ads, tons of tips and classic & unique recipes in one convenient place!
Vinaigrettes use at least twice as much oil as acid and are bound by an emulsifier. So whether you make a small or big batch use 2 parts oil, 1 part acid and 1 part emulsifier. Don’t worry. The guide will walk you through it all…
- Get the ratio you need for dressing success
- Ideas for flavour and emulsifiers
- Salad & Dressing recipes you’ll love
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.