Blueberry Salad
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!
Servings: 6 servings
Calories: 120kcal
Ingredients
Salad Ingredients
- 1 head bibb 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 ½ cup fresh blueberries
- ¼ cup red quinoa ¾ cup cooked
- ½ cup pickled red onions
- ½ cup tofu feta cheese
Instructions
Blueberry Salad
- Prepare the quinoa according to the directions and allow it to cool completely in the refrigerator before adding it to the blueberry salad.
- If using pickled onions instead of raw onion, prepare according to the directions at least a few hours in advance.
- 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.
- Make tofu feta cheese in advance and crumble.
- Chop lettuce and beet greens and combine in a bowl or on a tray
- Cut remaining vegetables and set them aside.
- Place the ingredients in rows on top of the lettuce and beet green, or place them in a bowl.
- Toss the salad before serving and place it in individual bowls or plates
- Do not dress the salad until serving.
Blueberry Dressing
- Combine ingredients and blend on high until smooth.
- Refrigerate until ready to serve.
- If dressing thickens in the refrigerator, blend again before serving.
- Dress salad right before serving.
- Do not dress the salad in advance.
- Store leftover salad and dressing separately.
Notes
- 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.
Nutrition
Calories: 120kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 134mg | Potassium: 594mg | Fiber: 6g | Sugar: 8g | Vitamin A: 11131IU | Vitamin C: 62mg | Calcium: 75mg | Iron: 2mg