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Almond and Blueberry Salad with Blueberry Croutons and Lemon & Honey Vinaigrette

A wonderful salad courtesy of the Berry Sweet Baking Contest, which was co-sponsored by California Giant Berry Farms.  

Serves 8 


Blueberry crouton salad resized 600



  • 1 box Concord Foods Blueberry Muffin Mix
  • 1 large egg, slightly beaten
  • 1/2 cup milk
  • 1 cup fresh blueberries, slightly broken up with a fork
  • 1 teaspoon fresh Meyer lemon zest 


  • 7 cups loosely packed spring mix lettuce
  • 1- 1/3 cup fresh blueberries
  • 1/2 cup sliced almonds
  • 4 oz. Brie, cut into small cubes


  • 6 Tbsp. extra virgin olive oil
  • Juice from 1 and 1/2 Meyer lemons
  • 2 tablespoons honey
  • 1/8 teaspoon sea salt 


  1. Line an 8”x11" rectangular baking tray with enough parchment paper to over hand the sides of the pan by 1/2".
  2. Stir together the Concord Blueberry Muffin mix, egg, and milk until combined. 
  3. With a fork, slightly break apart the blueberries and fold, along with the lemon zest, into the batter until just combined. 
  4. Using an offset spatula, spread the batter out onto the prepared baking tray and bake at 400°F for 20 minutes. 
  5. Remove the tray from the oven.  Lift the parchment paper from the baking tray and place onto a cutting board.  Cut the dough into small 1/4-1/2" squares. 
  6. Return the squares to the baking tray (without the parchment paper) and bake for an additional 10-12 minutes until golden and slightly crispy.  Set aside. 
  7. Place all of the dressing ingredients into a jar with a tight fitting lid.  Shake until the
    ingredients are emulsified. 
  8. Assemble the salad by arranging the spring mix onto a large, oval serving platter.  Top
    with fresh blueberries, sliced almonds, and cubed Brie.  Drizzle the dressing over the salad and top with blueberry croutons.  Serve immediately.

Category: Soups & Salads