Blueberry and Goat Cheese Salad with Mushrooms

It's blueberry season again, and although I eat them year round in great quantities, they are a real treat when they are fresh and local. Perfect just for snacking on, served up with your morning cereal, included in baked treats or even featured in salads, as I have done here, they are my berry of choice. With the recent heat wave, eating light with little heat emanating from the oven or stove-top is often the way to go.

I was recently sent a selection of blueberry recipes featured on the U.S Highbush Blueberry site. With so many tempting recipes to choose from, I think it was the heat and the intriguing blend of flavors included in this salad that resulted in this one landing on the table first.

Everything is here. Creamy and tangy goat cheese, crunchy walnuts, crisp salad greens, vibrant fresh blueberries, earthy and succulent mushrooms (my addition) all dressed up in a simple yet lively balsamic vinaigrette. Apart from the ease of preparation, it's a lovely salad in appearance in addition to a treat to the palate. Canada Day is past now, but those in the U.S. might want to consider dressing up their tables this July 4th weekend with this beauty. For that matter, this salad is perfect for any occasion or just as a simple but fabulous light lunch or side for dinner. I think it goes without saying it's also packed full of nutrition.

Blueberry and Goat Cheese Salad with Mushrooms

Recipe by Lisa Turner Adapted from U.S. Highbush Blueberry Council Published on July 3, 2014 Simple and colorful summer salad of greens with fresh plump blueberries, toasted walnuts and soft tangy goat cheese drizzled with a balsamic vinaigrette Print this recipe Salad: 1/2 cup walnut pieces 1 teaspoon olive oil 6 to 8 large white mushrooms, sliced 4 cups mixed salad greens 4 oz (115 g) soft goat cheese, cut into rounds or crumbled 1 cup fresh blueberries Dressing: 1/3 cup olive oil 2 1/2 tablespoons balsamic vinegar splash of champagne vinegar (optional) sea salt to taste Instructions: Toast the walnut pieces in a dry unoiled skillet over medium-low heat for 5 to 10 minutes until fragrant. Remove and set aside. Heat the teaspoon of olive oil in a large skillet over medium-high heat. When hot, add the mushrooms and stir until they just begin to release their juices and turn a golden brown. Remove from the pan and set aside. Whisk together the ingredients for the dressing and set aside. To assemble the salad, arrange the salad greens on serving salad plates. Top with a round or two of goat cheese or some crumbled cheese. Sprinkle some blueberries and walnuts on top. Place a few mushroom slices on the sides of the plate. Sprinkle with dressing and serve. Makes 4 to 6 servings

Other recipes featuring blueberries you may enjoy:
Baked Whole-Wheat Strawberry and Blueberry Pancakes
Pomegranate & Blueberry Oat Smoothie
Blueberry Goat Cheese Pie
Red Cabbage with Mushrooms and Blueberries

This is my submission to No Croutons Required this month and also Jac's bookmarked recipes.

On the top of the reading stack: Vegan for Fun - Modern vegetarian cuisine by Attila Hildmann

Audio Accompaniment: the ceiling fan