Blueberry and Goat Cheese Salad with Mixed Baby Greens

Blueberry Goats Cheese Salad with Mixed Baby Greens
20 May 2010
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

Fresh blueberries are one of the best ingredients summer brings to our tables. Bursting with flavor, they are joined by caramelized pecans, mellow goat cheese and a quick and easy blueberry vinaigrette dressing.




    • 2 tablespoons blueberry juice from a bottle
    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons balsamic vinegar
    • 1 ½ teaspoons freshly-squeezed lemon juice
    • 2 to 3 ounces mixed baby greens
    • 4 ounces goat cheese, broken into pieces or crumbled
    • 6 ounces fresh blueberries
    • 4 ounces caramelized pecans (use pralines if you can’t find these)


Combine the first 4 ingredients in a round-bottomed bowl. Whisk vigorously until the dressing is thickened and opaque.

Divide the greens onto 4 plates. Top with blueberries, goat cheese and pecans.

Re-whisk the vinaigrette and drizzle over the salads. Enjoy!

Related Recipes


No reviews have been made, be the first!

Leave a Comment

What is the name of the town in Michigan where we build our grills?
(Hint: It is also in the name of the company.)

Innovation is at the heart of every Kalamazoo product. Each part of the collection – from grills and pizza ovens to refrigeration and cabinetry – represents a significant departure from the established norm. Our passion for outdoor cooking and our fiercely independent design philosophy drive us to establish new industry benchmarks. Consequently, our list of exclusives and innovations speaks for itself.

Choose a different country