This simple Blueberry Grape Salad is filled with fresh blueberries, sweet black grapes, and creamy avocado, all tied together with a tangy balsamic glaze. It’s quick to prepare and full of vibrant flavors. Ready in just 20 minutes, this salad is both refreshing and utterly delicious.

Blueberry grape salad in a white bowl with blueberries, grapes and seeds in the background.

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When you think of spring or summer, you crave light, refreshing dishes. This Blueberry Grape Salad is just that—a light, refreshing dish that celebrates the season’s bounty. Fresh blueberries, sweet grapes, and creamy avocado come together with a tangy glaze that ties it all up perfectly. It’s a quick and easy salad that’s perfect for warm weather and casual meals.

I love how this salad is simple yet satisfying, with a great balance of flavors and textures. It’s a dish that pairs well with just about anything and always feels like the perfect choice for a light, refreshing meal. Simple to prepare and packed with fresh ingredients, it’s a refreshing addition to your spring or summer menu.

Why You Will Love This Recipe

The flavor combination is amazing: Sweet blueberries and grapes, tangy balsamic glaze, creamy avocado, and salty blue cheese – it’s a party in your mouth. The contrast of flavors and textures is just perfect.
It’s ridiculously easy: Minimal prep, no cooking required (except for the glaze, which is also simple). Perfect for busy weeknights or when you need a quick dish.
It’s so versatile: It works as a side dish, appetizer, or even a light lunch. Great for potlucks, BBQs, picnics, or just a simple spring meal at home.
It’s beautiful: The vibrant colors of the blueberries and grapes make this salad visually appealing. It looks as good as it tastes.
The balsamic glaze takes it to the next level: It adds a depth of flavor that really elevates the salad. It’s the secret ingredient!

Ingredients

Blueberries: Fresh blueberries are best for this recipe. If using frozen blueberries, be sure to thaw them completely and drain off any excess liquid before adding them to the salad.

Grapes: I recommend using black grapes (or any seedless variety) for convenience. You can also use red or green grapes or a combination for visual appeal. Halve or quarter the grapes depending on their size.

Balsamic Vinegar & Brown Sugar: I use balsamic vinegar and brown sugar to make the glaze. You can adjust the sugar to your taste or swap it with honey or maple syrup.

Mixed Greens: A mix of baby spinach, arugula, and lettuce provides a nice base for the salad. Feel free to use your favorite greens. Make sure they are washed and thoroughly dried.

Blue Cheese: A creamy and tangy blue cheese like Gorgonzola or Stilton works well. If you’re not a fan of blue cheese, you can substitute crumbled feta, goat cheese, or even fresh mozzarella.

See the recipe card for the complete list of ingredients and quantities.

How To Make Blueberry Grape Salad

Pouring balsamic glaze using a wooden spoon.

Prepare the Fruits and Vegetables: Wash and dry the mixed greens. Peel and slice the cucumber and avocado. Wash and dry the grapes and blueberries, then halve the grapes.
Make the Balsamic Glaze: Mix balsamic vinegar with sugar in a small saucepan. Heat the mixture over low heat, stirring until it thickens slightly. Cool for 15-20 minutes.
Assemble the salad: Place mixed greens and cucumber in a large bowl. Sprinkle with salt and drizzle with olive oil; mix gently. Add the avocado and drizzle with lemon juice. Top with grapes, blueberries, and seeds. Drizzle balsamic glaze over the salad and add blue cheese.

Blueberry grape salad in a wide serving bowl with serving spoons.

Expert Tips

Chill your fruit! Cold fruit makes for a more refreshing salad. Pop the blueberries and grapes in the fridge for about 30 minutes before assembling the salad.
Toasting the seeds adds a nice crunch. Simply toss them in a dry skillet over medium heat for a few minutes until fragrant and lightly browned. Be careful not to burn them!
Don’t dress the salad too early. The balsamic glaze can cause the greens to wilt if added too early. Dress the salad just before serving.
The balsamic glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
This blueberry grape salad is best enjoyed the same day it’s made, as the greens can wilt and the fruit can soften over time. However, it will usually keep for 1-2 days. Remember that the balsamic glaze may also thin out slightly upon refrigeration. If you anticipate leftovers, it’s a good idea to keep the dressing separate and dress individual portions as needed. This will help prevent the salad from becoming soggy.

Serving Suggestions

This Blueberry Grape Salad is incredibly versatile and pairs well with a variety of dishes. It’s a fantastic side dish for grilled chicken, fish, or pork. The sweetness of the fruit complements savory flavors beautifully.

It also works well alongside burgers or sandwiches, adding a refreshing contrast. For a light and refreshing lunch, enjoy a generous serving on its own. This salad is also a welcome addition to any potluck, picnic, or barbecue. You can also use this salad as a topping for crostini or bruschetta for an appetizer.

Pouring balsamic galze on individual salad servings on a white plate.

Check out this collection of easy St. Patrick’s Day treats for your celebrations!

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