I named this salad the Heart of the Ocean Baby Greens Salad because the combination of gorgeous jewel-tone blue, red, and purple fruit mixed into a bed of bright green tender baby lettuce reminds me of a treasure chest of beautiful jewels you might have found on the Titanic. What makes this salad a treasure is the combination of super-food ingredients that bring health to your body with every bite.
Living in Minnesota, fresh fruits are seasonal here. Pomegranates are most often sold during the holidays and hard to find in stores beginning in February, while grapes and blueberries are abundant through out year. Figs have a very short fall season in my local stores so I enjoy them as often as I can. One of my favorite ways to use fresh figs is in my Figs with Maple Bacon Glaze dish. It a dish I love to bring to gatherings since it's a huge crowd pleaser every time.
What I love most about this salad is its versatility. Substitute any of the fruits in this salad for what’s in season in your area. The light balsamic vinaigrette sets this salad above so many others. While the vinaigrette brings another layer of depth to the salad, it doesn’t overshadow the flavors of the fruit. So, every bite is a treasured experience.
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| Prep Time | 10 minutes |
| Servings |
servings
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- 4 cups baby mixed greens, roughly chopped choose organic
- 4 fresh purpose figs, quartered
- 16 purple or black grapes, halved
- 1/2 cup pomegranate seeds
- 1/2 cup blueberries
- 1/4 cup soft cheese, crumbled blue cheese, goat cheese, etc.
- balsamic dressing
- 4 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 2 tablespoons white wine vinegar
- 1 teaspoon freshly cracked salt add more if desired
- 1 teaspoons freshly cracked pepper add more if desired
Ingredients
Salad
Balsamic Vinaigrette
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- In a small bowl, add the olive oil, balsamic vinegar, white wine vinegar, salt, and pepper. Whisk for 30-seconds until the dressing begins to emulsify.
- Using two serving bowls, layer in the lettuce, figs, grapes, pomegranate seeds, and blueberries.
- Drizzle the dressing over the salads and toss. Sprinkle the soft cheese over the salad and finish by lightly tossing to combine, being careful not to smash the soft cheese into the salad. Serve immediately or refrigerate until ready to serve.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com