This sweet and tangy Blueberry Goat Cheese Salad recipe is topped with sunflower seeds for crunch and the most delicious Roasted Garlic Vinaigrette.
Ingredients
Roasted Garlic Vinaigrette Ingredients:
1head garlic + 1/2 Tbsp. olive oil
2Tbsp.olive oil
1Tbsp.white wine vinegar
1Tbsp.honey
1tsp.dijon mustard
1/4tsp.salt
1/4tsppepper
2Tbsp.water
Salad Ingredients:
4cupsgreens loosely packed*
1cuppurple cabbage, chopped
1/2cupRoasted Garlic Dressing, from above
1cupblueberries
1/2cupgoat cheese, 4 oz.
2-3Tbsp.sunflower seeds
Instructions
Roasted Garlic Vinaigrette Instructions:
Roast Garlic: Preheat the oven to 400 degrees. Cut off the top of the head of garlic to expose the top of the cloves. Coat the head of garlic with olive oil and wrap in tinfoil. Put the garlic in the pre-heated oven for 30-35 minutes or until garlic is golden brown and the cloves soft and tender. Once cooled completely, squeeze the head of roasted garlic to push the garlic cloves out of their skins.
Blend: Blend the roasted garlic cloves and remaining ingredients until smooth (about a minute). Use immediately or store in the fridge in a sealed container until needed.
Salad Instructions:
Assemble: Put the greens and purple cabbage in a large bowl. Toss with the Roasted Garlic Dressing.** Top with the blueberries, goat cheese and sunflower seeds. Serve immediately!
Notes
*Use whatever greens you prefer. Spring Mix Greens were used in the photos and video of this post. Spinach and other mixes of greens work well too!**Tossing the salad with the dressing before adding the blueberries, goat cheese and sunflower seeds ensures the flavors and textures of those ingredients standout and aren't covered by a layer of dressing.