Samantha Nicole You may have had some spectacular salads in the past, but you’ve never had one that’s this star-spangled! The 4th of July Salad unveils a tapestry of taste, dotted with constellations of juicy and sweet summer blueberries, balsamic-grilled cherries, and crumbles of creamy goat cheese. The 4th of July Salad spreads this patriotic mix of flavors throughout a crisp bed of mixed greens and even adds in crunchy candied hazelnuts for extra texture. Every bite of the 4th of July Salad is a firework display for your tastebuds, so it’s the perfect addition to any Independence Day cookout or celebration.
Ingredients
- 3 tablespoons brown sugar
- 3 tablespoons water, hot
- 1 cup hazelnuts, shelled
- 2 cups cherries, pitted and halved
- 2 tablespoons balsamic dressing, plus more for drizzling
- 8-10 cups mixed salad greens
- 1 cup blueberries
- 4 ounces goat cheese, crumbled
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a baking sheet with parchment paper or with a silicone baking mat.
Step 3 –In a small bowl, whisk together the brown sugar and hot water.
Step 4 –Add the hazelnuts to the brown sugar mixture and toss until well-coated.
Step 5 –Pour the hazelnuts onto the prepared baking sheet.
Step 6 –Bake until the hazelnuts are crisp, about 12-15 minutes.
Step 7 –Remove the sheet from the oven and allow it to cool.
Step 8 –Break the hazelnuts apart.
Step 9 –Roughly chop and set aside.
Step 10 –Preheat the grill to medium heat.
Step 11 –Place the cherries in a medium bowl.
Step 12 –Add 2 tablespoons of the balsamic dressing and toss well.
Step 13 –Place the coated cherries on a grill pan and grill, using a spatula to turn occasionally, until tender, about 5 minutes.
Step 14 –In a large bowl, add the mixed greens, grilled cherries, blueberries, goat cheese, and candied hazelnuts.
Step 15 –Drizzle the salad with more balsamic vinegar.
Step 16 –Serve immediately.
