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
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper or with a silicone baking mat.
In a small bowl, whisk together the brown sugar and hot water.
Add the hazelnuts to the brown sugar mixture and toss until well-coated.
Pour the hazelnuts onto the prepared baking sheet.
Bake until the hazelnuts are crisp, about 12-15 minutes.
Remove the sheet from the oven and allow it to cool.
Break the hazelnuts apart.
Roughly chop and set aside.
Preheat the grill to medium heat.
Place the cherries in a medium bowl.
Add 2 tablespoons of the balsamic dressing and toss well.
Place the coated cherries on a grill pan and grill, using a spatula to turn occasionally, until tender, about 5 minutes.
In a large bowl, add the mixed greens, grilled cherries, blueberries, goat cheese, and candied hazelnuts.
Drizzle the salad with more balsamic vinegar.