Blueberry Salad Recipe with Blueberry Vinaigrette

At the farmer's market this week, the blueberries called my name. So, I decided to make a blueberry salad recipe with a blueberry vinegarette. I love berries of all kinds, but blueberries, in season, explode in your mouth with fabulous jammy flavor. Since all salads are not created equal, this blueberry salad with blueberry dressing knocked my socks off. 

When making a salad, the combination of ingredients and the dressing is the difference between a meh salad and a fabulous salad. And, I think presenting salad with a rainbow of colors in a beautiful way makes it more appealing. Instead of throwing the ingredients in a bowl, create a display! Even with vegetables and fruit, an attractive display entices children to eat salad. 

Another benefit to this blueberry salad recipe is the nutrient-dense ingredients, making it a meal rather than merely a side dish. 

What are the health benefits of eating blueberries? 

Often labeled a superfood, blueberries are low in calories and incredibly good for you. According to Healthline, blueberries are among the most nutrient-dense berries. A 1-cup (148-gram) serving of blueberries contains (1):

• Fiber: 4 grams
• Vitamin C: 24% of the RDI
• Vitamin K: 36% of the RDI
• Manganese: 25% of the RD

What is good in a blueberry salad? 

Although any vegetables work mixed with a blueberry salad, I find a combination of sweet and savory ingredients create a texture and unique flavor. Combined with blueberry vinegarette, however, it enhances the flavors and makes this salad one of my favorites. 

Ingredients

• Bib or Romaine Lettuce
• Beet greens or substitute collard greens
• English cucumber
• Baby bell peppers
• Blueberries
• Red quinoa
• Pickled Red Onions
• Tofu Feta Cheese

Because I use quinoa in various recipes, I often make quinoa in advance and use it in multiple recipes throughout the week. Quinoa provides a great texture for this vegan blueberry salad recipe and absorbs the blueberry vinegarette. 

As always, I'm all about the dressing. Not only is it making your own dressing healthier, but it also costs less and is guaranteed oil-free. 

How to make the blueberry vinaigrette

• Fresh blueberries
• Champagne vinegar or substitute balsamic vinegar
• Garlic 
• Shallot
• Maple syrup or date syrup
• Dijon mustard
• Water

When making the dressing in advance, be aware the dressing thickens in the refrigerator. Therefore, keep the dressing in the blender cup and give it another whirl right before serving. 

FAQ

Can I use frozen blueberries in the blueberry salad recipe?

• Unfortunately, frozen berries in a salad are often too wet when thawed and may make the greens and other ingredients soggy. So, I suggest using fresh berries when possible. 

What are beet greens?

• Beet greens are the leafy tops of beets. Beet greens contain essential nutrients which support your body's immune system and help strengthen bones—an excellent source of potassium, beet greens, and magnesium to maintain normal nerve and muscle functions.

What is a substitution for beet greens? 

• Collard greens are similar in taste, texture, and nutritional value to beet greens. 

Tips

• The dressing thickens when refrigerated and may require another quick blast in the blender before serving, so leave the dressing in the blender cup in the refrigerator to save some dishes and time. 
• Substitute raw red onion if preferred. 
• If you can't find champagne vinegar, balsamic vinegar works for the blueberry dressing recipe. 
• I chose baby bell peppers for variety and color; substitute red bell pepper if preferred.
• Do not dress the salad until ready to serve.
• The blueberry dressing will last 3-5 days refrigerated. 

If you love healthy oil-free salads and dressings, check out these recipes

• Asparagus Salad
• How To Make Mango Kale Salad With Cilantro & Lime Dressing
• Broccoli Curry Crunch Salad
• Asian Crunch Salad
• Cucumber Tomato Salad
• Fattoush Salad Recipe
• Quinoa Greek Salad
• Spicy Asian Salad With Homemade Dressing
• Mediterranean Salad with Chickpeas
• Quinoa and Kale Salad
• Citrus Salad Recipe

Yield: 6 servings

Blueberry Salad Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Dive into this superfood nutrient-dense blueberry salad full of greens, quinoa, veggies, organic blueberries, and tofu feta cheese. Topped with a homemade oil-free blueberry vinaigrette dressing, this blueberry salad recipe is delicious!

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Ingredients

Salad Ingredients

• 1 head Bib or Romaine Lettuce chopped
• 2 cups Beet greens or substitute collard greens
• 1 English cucumber, diced
• 8 Baby bell peppers, sliced or 1 red bell pepper, diced
• 1 1/2 cup fresh Blueberries
• 1/4 cup uncooked Red quinoa (3/4 cup cooked)
• 1/2 cup Pickled Red Onions
• 1/2 cup Tofu Feta Cheese

Instructions

Blueberry Salad

1. Prepare the quinoa according to the directions and allow it to cool completely in the refrigerator before adding it to the blueberry salad.
2. If using pickled onions instead of raw onion, prepare according to the directions at least a few hours in advance.
3. Be sure to drain the pickled red onions and put them on a paper towel before adding them to the salad to avoid making the other ingredients soggy.
4. Make tofu feta cheese in advance and crumble.
5. Chop lettuce and beet greens and combine in a bowl or on a tray
6. Cut remaining vegetables and set them aside.
7. Place the ingredients in rows on top of the lettuce and beet green, or place them in a bowl.
8. Toss the salad before serving and place it in individual bowls or plates
9. Do not dress the salad until serving.

Blueberry Dressing

1. Combine ingredients and blend on high until smooth.
2. Refrigerate until ready to serve.
3. If dressing thickens in the refrigerator, blend again before serving.
4. Dress salad right before serving.
5. Do not dress the salad in advance.
6. Store leftover salad and dressing separately.

Notes

Tips

1. The dressing thickens when refrigerated and may require another quick blast in the blender before serving, so leave the dressing in the blender cup in the refrigerator to save some dishes and time. 
2. Substitute raw red onion if preferred.
3. If you can't find champagne vinegar, balsamic vinegar works for the blueberry dressing recipe. 
4. I chose baby bell peppers for variety and color; substitute red bell pepper if preferred.
5. Do not dress the salad until ready to serve.
6. The blueberry dressing will last 3-5 days refrigerated. 

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• 
  Champagne Vinegar - 1 bottle - 12.75 fl oz

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 196Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 180mgCarbohydrates 27gFiber 9gSugar 11gProtein 14g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me