The weather’s getting more beautiful every day, and that means fresh produce is springing up on shelves. The very first North American blueberries arrive this month — time to rustle up some recipes to celebrate the season.
Tangy feta cheese is a dream team with sweet, fresh blueberries. Toasted pecans add much-needed crunch, and a homemade balsamic-and-dijon dressing brings the zing.
The first step is to toast the pecans. Simple enough, right? Just toss ’em in a small saucepan on medium and you’ve got it. Well, sort of — Fig Tree blogger Courtney Rae Jones notes that the nuts burn easily, so it’s good to keep the stove on medium-low and watch closely. You’re looking for them to be warm and smelling lovely.
Mix the dressing ingredients together: shallot, dijon mustard, balsamic vinegar, olive oil and maple syrup. Jones recommends allowing the dressing to sit for at least 15 minutes before using. That way the different flavors have time to blend properly.
Once your nuts are toasted and your dressing is harmonious, it’s time to get the whole gang together. Toss a bag of grocery-store spring mix with the blueberries, feta and pecans in a large bowl. Right before serving, drizzle the dressing and add salt and pepper to taste. Boom — springtime in a bowl.
For another fresh take on blueberries, try this corn and blueberry salad from Two Peas and Their Pod. Since the recipe calls for delicious sweet corn, it might be wise to keep this one in your back pocket until high summer. If you simply can’t wait, frozen or canned corn is fine, too.
This one has a little Mexican spin with cilantro, jalapeño and red onion, all tossed in with corn, cucumber and blueberries. The dressing’s got lime juice and cumin, too, to keep things summery and bright.
Bring on the blueberries! How are you planning to enjoy blueberries this year?