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Spinach, Blueberry & Goat Cheese Salad with Sweet Vinaigrette

This recipe and photos were provided by Ben and Miranda Gustafson of The Modern Farmette and were originally published at

Spinach, Blueberry & Goat Cheese Salad with Sweet Vinaigrette
Spinach, Blueberry & Goat Cheese Salad with Sweet Vinaigrette
Total time:


Salad Ingredients:

  • Fresh spinach, rinsed and dried
  • New England blueberries
  • Diced dried apricots
  • Blueberry goat cheese
  • Slivered almonds
  • Sugar

Vinaigrette Ingredients:

  • 1/2 cup oil
  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 2 tbsp. minced fresh parsley
  • 3/4 tsp. salt


  • Toss greens in a large bowl. Add blueberries and dried apricots.
  • Combine all vinaigrette ingredients in a separate dish and stir.
  • In a nonstick skillet, toast almonds with a spoonful of sugar over medium heat, until caramelized (about 5 minutes). Be sure not to burn almonds. Once the sugar begins to caramelize, it goes quickly!
  • Drizzle with sweet vinaigrette and garnish with goat cheese.
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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