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Blueberry vinaigrette and the best blueberry salad

Course Dressing
Cuisine Nordic
Prep Time 20 minutes
Cook Time 20 minutes
Servings 1 jar


Spelt berries

  • 1 dl (0.4cup) parboiled spelt berries
  • Approx.2.5 dl (1 cup) water
  • 1 tsp olive oil


  • 150 g (5.2 oz) mixed greens (I used Frillice and red oak lettuce)
  • 100 g (3.5 oz) organic goat cheese log
  • 1/2 small Galia melon
  • 25 g (1 oz) blueberries

Blueberry vinaigrette

  • 125 g (4.4 oz) blueberries
  • 1/2 dl (0.2 cup) olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp balsamic vinegar (or or you can easily use 2 apple or 2 balsamicvinegar instead)
  • 2 tsp Dijon mustard
  • 2 tsp agave syrup (or Acacia honey)
  • Freshly ground pepper


  1. Boil the spelt berries under a lid for approx. 20 minutes until tender. Drain excess water and toss them with a little olive oil. Let them cool.

  2. Place the ingredients for the blueberry vinaigrette in a blender and blend. Season with freshly ground pepper and pour into a jar.

  3. Rinse the salad and break into smaller pieces.

  4. Peel the melon and cut into smaller pieces. 

  5. Place the salad and melon on a big plate.

  6. Sprinkle with spelt berries and blueberries and place slices of goat cheese on top.

  7. Finally, drizzle over the blueberry vinaigrette and serve the rest of the vinaigrette on the side.