Soups & Salads

4th of July Salad

Posted: June 14

Time: 35 minutes

Yield: 10 servings

recipe image

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.


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


Step 1

Preheat the oven to 350 degrees F.

Step 2

Line a baking sheet with parchment paper or with a silicone baking mat.

Step 3

In a small bowl, whisk together the brown sugar and hot water.

Step 4

Add the hazelnuts to the brown sugar mixture and toss until well-coated.

Step 5

Pour the hazelnuts onto the prepared baking sheet.

Step 6

Bake until the hazelnuts are crisp, about 12-15 minutes.

Step 7

Remove the sheet from the oven and allow it to cool.

Step 8

Break the hazelnuts apart.

Step 9

Roughly chop and set aside.

Step 10

Preheat the grill to medium heat.

Step 11

Place the cherries in a medium bowl.

Step 12

Add 2 tablespoons of the balsamic dressing and toss well.

Step 13

Place the coated cherries on a grill pan and grill, using a spatula to turn occasionally, until tender, about 5 minutes.

Step 14

In a large bowl, add the mixed greens, grilled cherries, blueberries, goat cheese, and candied hazelnuts.

Step 15

Drizzle the salad with more balsamic vinegar.

Step 16

Serve immediately.

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