Blueberry Ricotta Salad with a Sweet and Salty Vinaigrette

The other day I was making my husband a vegetarian wrap for work, and I decided that he should have a salad to go with it. I ended up coming up with this Blueberry Ricotta Salad.

This salad was inspired by the ingredients I had on hand that morning, which happened to be blueberries, almonds, coconut flakes, ricotta cheese, and lettuce. I also made a simple vinaigrette to go with it.

And I was pleasantly surprised how it came together. It was so easy, with no cooking required!

If you eat a gluten-free diet, you can easily make this gluten free- just make sure the brands for the ingredients you purchase are safe in this regard.

I just love coming up with new salad recipes (stay tuned for some other awesome salads I will be posting- I already have the recipes down, but I have to make them again so I can take pictures. 🙂

For anyone that makes this, I’ve also listed some important notes right after the directions.

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Blueberry Ricotta Salad with Sweet & Salty Vinaigrett Dressing
Blueberry Ricotta Salad with Sweet & Salty Dressing

Blueberry Ricotta Salad with a Sweet & Salty Vinaigrette

Yields: 4 servings  |  Prep Time: about 5-10 mins

*6 cups lettuce (I used a mix of different lettuce)
*1 cup blueberries
*4 tsp sweetened coconut flakes
*4 Tbsp sliced almonds
*1/2 cup ricotta cheese

(Note: this makes a little more than 4 servings)
*3 Tbsp cane sugar (you can also use white)
*3/4 tsp salt
*1/8 tsp black pepper
*1/4 cup vegetable oil
*1/4 cup white vinegar
*1/2 tsp lemon juice (I used bottled)
*1 Tbsp water


1.) Combine all the vinaigrette dressing ingredients in a dressing container or jar that holds at least a cup. Stir thoroughly until the sugar and salt completely dissolve.

2.) Set out 4 dinner plates or large bowls (if you want 4 full-size servings right now.) Spread 2 Tbsp of ricotta on each plate or bowl using the back of a spoon.

3.) For each serving use about 1 1/2 cups lettuce, topped with 1/4 cup of blueberries, 1 tsp of coconut flakes, and 1 tbsp of almonds.

4.) Stir dressing again and drizzle the desired amount over each salad/serving. (I would suggest between 1/2 Tbsp and 1 1/2 Tbsp per serving, depending on how much dressing each person likes.)


1. The dressing separates very quickly, so be sure to stir it immediately before serving each time.

2. You can always adjust the amount of the toppings and/or portion/serving size, depending on each person’s taste.

3. Store dressing in an airtight container or jar for up to 3 days in the fridge. Refrigerate/store leftover salad ingredients as you normally would, following food safety recommendations.

4. You can use the dressing right away, but the flavor may taste a little better after being chilled for 30+ mins. Personally I use it right away, and then I chill the rest for next time.

5.) I do call this dressing sweet and salty– if you don’t want the salty flavor, you can try using a little less salt- such as 1/2 tsp, but this will change the flavor. Also if you want it sweeter, you can add a little more sugar.

6.) If you decide instead to mix all the servings in a large bowl, make sure you do not pour on all the dressing (I would suggest using about 3 Tbsp, then adding more to taste, if needed. Also, I wouldn’t add the almonds until you are ready to serve the salad, as they will otherwise become soft.

I hope you love this salad as much as we do. If you try it, we would love to know what you think in the comments!

P.S. Learn how to plan more tasty, budget-friendly recipes like this one with our FREE Printable Flavorful Meal Plan Guide, which you can download here.

DISCLAIMER: I am not a professional cook/baker; this is a hobby. It is up to you to decide what you will make and eat, to prepare your food safely, and to be aware of any allergies and/or health restrictions for anyone consuming food you prepare. See our full recipe disclaimer policy here.

Happy eating and thanks for reading!

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