Blossom & Berry Salad Recipe

Cook down berries

Place the cranberries and raspberries in a small saucepan with 2 tablespoons of water. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until berries burst and soften (about 6–8 minutes). If using frozen berries, simmer 1–2 minutes longer. Remove from heat and let cool 5 minutes.

Blend and strain

Transfer the softened berries to a blender or use an immersion blender in the pan. Add the red wine vinegar, honey, and Dijon mustard. Blend until smooth. Pour the blended mixture through a fine-mesh sieve into a bowl or jar, pressing with the back of a spoon to extract as much purée as possible; discard seeds and solids.

Emulsify

Whisk the berry purée with the salt and pepper. Slowly drizzle in the olive oil while whisking briskly (or shake all ingredients in a jar with a tight lid) to emulsify. If the vinaigrette is too thick, whisk in up to 2 tablespoons warm water, 1 teaspoon at a time, until desired consistency is reached. Taste and adjust seasoning: add more honey for sweetness or vinegar for brightness as needed. Set aside or refrigerate up to 3 days; bring to room temperature before using.

Toast walnuts (if not already toasted): Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool.

Prepare fruit: Cut the watermelon into 1/2-inch cubes (about 2 cups). Core the pear and slice into 1/4-inch-thick wedges or dice into bite-sized pieces; if the pear is very ripe, cut just before assembly to avoid browning. Rinse and drain the blueberries.

Assemble salad base: In a large salad bowl, place the spring mix and torn mint leaves (if using). Gently toss to combine.

Add fruit and toppings: Scatter the watermelon cubes, pear slices, and blueberries over the greens. Sprinkle the toasted walnuts and crumbled goat cheese evenly across the salad.

Dress and toss: Drizzle 3–4 tablespoons of the cranberry-raspberry vinaigrette over the salad (start with less; you can always add more). Gently toss the salad 2–3 times with salad tongs or two large spoons until ingredients are lightly coated. Taste and add more vinaigrette, salt, or pepper as desired.

Serve: Transfer to individual plates or keep in the bowl. Serve immediately to retain crispness of the greens and freshness of the fruit.