For best texture and flavor, dress the salad just before serving to keep greens crisp., Store salad components separately in the refrigerator if preparing ahead: keep greens, berries, walnuts, and goat cheese in airtight containers; line greens container with paper towels to absorb moisture., Blueberry vinaigrette can be made up to 5 days ahead and stored in a sealed jar in the fridge; shake well before use as natural separation may occur., To soften goat cheese, let it come to room temperature for 15-20 minutes before crumbling., Use a paper towel to dry greens thoroughly to prevent wilting after dressing., Toast walnuts carefully to avoid burning; walnuts are ready when they emit a warm, nutty aroma., Dressing can be blended just enough to maintain slight blueberry texture and avoid thinning., Flexible substitutions include using different greens (baby spinach, arugula, romaine), berries (strawberries, raspberries, blackberries), nuts (pecans, almonds, pistachios, seeds), and cheeses (feta, blue cheese, brie, or creamy avocado for dairy-free)., Apple cider vinegar in dressing can be substituted with white wine vinegar, red wine vinegar, or fresh lemon juice., Powdered sweetener can be substituted with sugar, honey, or maple syrup; adjust quantities due to sweetness differences., To make this salad a main course, add grilled chicken or salmon, or serve with quinoa pilaf or whole grain bread.