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 flavorful and fresh. The added pungency of crumbled vegan blue cheese on top gives it that extra wow. Give your health an antioxidant blue boost this year.
Samey-samey
Blueberries that are frozen for six months still contain the same amount of healthy antioxidants as fresh—so, truly, either kind is fine for this recipe.
Blueberry Patch Salad with Curry Cashew Dressing
Ingredients
- 1/4 cup raw cashews
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- 1 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1 large garlic clove, smashed and minced
- 1/2 tsp hot curry powder
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 6 cups baby spinach leaves, washed and spun dry
- 3 cups bite-sized broccoli florets, blanched but crisp
- 1 1/2 cups blueberries, fresh or thawed from frozen
- 1 avocado, peeled, pitted and sliced
- 1/3 cup dried cranberries
- 1/3 cup sliced natural almonds, toasted
- 1/4 cup crumbled vegan blue cheese (optional)
Nutrition
Per serving:
- calories240
- protein5g
- fat19g
- carbs16g
- sugar5g
- fiber5g
- sodium136mg
Directions
01
In blender, combine dressing ingredients. Whirl until smooth. Add a little more salt to taste, if you wish. Transfer to jar with tight-fitting lid and refrigerate. Dressing can be made several days ahead. Simply shake before using.
02
Assemble spinach, broccoli, blueberries and avocado on large serving platter. Scatter with dried cranberries, almonds and crumbled vegan cheese, 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
