I have made this a few times now, but forgot to review. A couple of times I did not have the goat cheese or Feta and I made anyway. I used Monterey Jack instead. Was still excellent! Thank you, Monica, for a fresh, unique,and light salad that pairs well with almost any meat and vegetables or as a terrific lunch. Pretty presentation too, for company, if you get plenty of the dark green Romaine too, in it.

This recipe is fantastic. The only changes I made, and they didn't really alter the recipe, were that I used raspberries instead of blueberries b/c I don't really care for blueberries, and I didn't use goat cheese but I did use the feta. Oh, and I used pecans instead of walnuts. I did follow the dressing recipe exactly. I really do think the grapeseed oil makes a difference, if you can find it. It's not as strong of a flavor as olive oil. And use real maple syrup if you can too. I'm sure it would still be good with substitutions but definitely best if you follow the recipe.

We liked this very much, even the husband, who isn't very fond of vegetables in general and NEW ways of serving vegetables in particular. (He actually could not I.D. the blueberries at first--he was pushing them off to the side until I asked him about it--thought they were black olives!). I did make a few changes based on necessity. *Resized the recipe to 10 so that I could use up 1 entire bag of romaine (which if you're curious, yields 8 cups of lettuce if you dont squish it down). *Used dried mixed berries instead of just dried cranberries. *Used less blueberries than called for and extra dried berries--this was a choice based on price, because I used fresh. I think I COULD have bought frozen blueberries, thawed & drained them though, because I don't really care if they stain my salad blue. *Used all low-fat feta & no goat cheese. None of the above changes make any real difference overall. Except maybe the feta or sunflower seeds--you need one or both of those to cut the sweetness. The real changes I made were in the dressing. *Used RED balsamic vinegar instead of WHITE because it's what I had. *Used pancake syrup instead of real maple because it's what I had. *Used olive oil instead of grapeseed oil because I couldn't find it at the grocery store. ~It was still tasty even with these substitutions. I mixed my dressing separately from my salad because the salad gets re-bagged and eaten all week and you can't do that with dressing all over it. My advice to anyone who makes th

Wow - incredible dressing! I scaled this recipe down for 2 of us tonight and now I wish I would have made all of the dressing... Excellent, thanks!

Best and the best!

Wow.. sooo good my husband ate seconds on salad!.. I used raspberres instead of blueberries. My favorite part was the dried sweet cranberries and nuts. I didn't care for the goat cheese, but will try another one next time. I will make this again!.. Thanks!

This was sensational! I didn't have any sunflower seeds. I used olive oil instead of grapeseed. This was sweet but not overly so as the balsamic vinegar balances it out. My husband wouldn't even try it, he said, "it smells like vinegar". I loved this salad. Thanks, this was simply divine.

I have been looking for fantastic vinaigrette for a goat cheese salad and this one is it!! Absolutely delicious, and so easy too; an unexpected bonus. Thanks so much for this fabulous recipe!

This was awesome! I made some substitutions based upon what I had in the house. I used raspberries instead of blueberries, bleu cheese instead of feta and goat cheese and olive oil in place of the grapeseed oil. Delicious-I will definitely make this one again!

We loved this salad! It is now officially on my "please bring salad" list! Honestly, the salad is pefect as is... I did go with toasted pumpkin seeds rather than the walnuts (I keep a batch of toasted pumpkin seeds on hand so that they are available for just the two of us... just a thought....