Blueberry Salad Recipe
This blueberry salad recipe is made with arugula, cooked quinoa, fresh blueberries, walnuts, avocado, and a simple Dijon vinaigrette.
Servings: 4 servings
Ingredients
- 4 cups baby arugula
- 1 ½ cup cooked quinoa
- 1 cup blueberries
- ½ red onion sliced
- ½ cup walnuts
- 1 avocado sliced
Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- To make the dressing, place all the ingredients in a small bowl (or in a large salad bowl) and whisk until smooth and consistent. Taste and add salt or vinegar, if needed.
- Place the arugula in a large salad bowl. Top with the cooked quinoa, blueberries, red onion, and walnuts. Drizzle the salad dressing on top. Toss gently to combine and coat the arugula with the dressing.
- Add the sliced avocados on top and serve immediately.
Notes
- My Top Tip: Whisk the dressing directly in the salad bowl. Then, add the ingredients on top and gently toss to combine. One less dish to clean!
- Storage: Store any leftovers in an airtight container for 2–3 days. I recommend serving leftovers with fresh avocado, since it will brown in the fridge.
Nutrition
Serving: 1g | Calories: 425kcal | Carbohydrates: 32g | Protein: 7g | Fat: 32g | Saturated Fat: 4g | Sodium: 190mg | Potassium: 550mg | Fiber: 8g | Sugar: 9g | Vitamin A: 568IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
