There’s a lot of umami going on in this salad. From the fresh taste of blueberries coupled with nutrient-rich greens to crispy toasted nuts paired with creamy tahini dressing—it’s flavourful and fresh. Plus the added pungency of crumbled blue cheese on top gives it that extra wow. Give your health an antioxidant blue boost this season.
Tip
Did you know that blueberries that are frozen for 6 months still contain the same amount of healthy antioxidants as fresh?
Blueberry Patch Salad with Curry Cashew Dressing
Ingredients
- 1/4 cup (60 mL) raw cashews
- 1/4 cup (60 mL) extra-virgin olive oil
- 1/4 cup (60 mL) water
- 1 Tbsp (15 mL) nutritional yeast
- 1 Tbsp (15 mL) lemon juice
- 1 large garlic clove, smashed and minced
- 1/2 tsp (2 mL) hot curry powder
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 6 cups (1.5 L) baby spinach leaves, washed and spun dry
- 3 cups (750 mL) bite-sized broccoli florets, blanched but crisp
- 1 1/2 cups (350 mL) blueberries, fresh or frozen, thawed
- 1 avocado, peeled, pitted, and sliced
- 1/3 cup (80 mL) dried cranberries
- 1/3 cup (80 mL) sliced natural almonds, toasted
- 1/4 cup (960 mL) crumbled goats’ blue cheese or nondairy substitute, optional
Nutrition
Per serving:
- calories240
- protein5g
- fat19g
- saturated fat6g
- trans fat0g
- carbohydrates16g
- sugars5g
- fibre5g
- sodium136mg
Directions
01
In blender, combine dressing ingredients. Whirl until smooth. Add a little more salt to taste, if you wish. Transfer to a jar with a tight-fitting lid and refrigerate. Can be made several days ahead. Simply shake before using.
02
Assemble spinach, broccoli, blueberries, and avocado in a large serving platter. Scatter with dried cranberries, almonds, and crumbled cheese or cheese substitute, if using.
03
Shake dressing well and drizzle overtop. Serve immediately.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
