Cranberry Blueberry Salad with Blueberry Balsamic Dressing
User Reviews
5
Cranberry Blueberry Salad with Blueberry Balsamic Dressing
Description
This salad blends crisp spring mix greens with juicy blueberries, refreshing cucumber, sweet mandarin oranges, tart dried cranberries, and crunchy roasted sunflower seeds. The colorful combination creates varied textures and bright flavors in each bite. The dressing balances fruity sweetness and vinegar acidity by pureeing blueberries with balsamic and red wine vinegars, then emulsifying with mustard, honey, salt, pepper, and avocado oil to coat the salad evenly.
The salad can be prepared ahead by combining the greens, cucumber, blueberries, dried cranberries, and sunflower seeds separately from the dressing and mandarin orange segments. This helps maintain freshness and crispness until ready to serve. The recipe yields enough for two large salads or four side servings, making it suitable for a light meal or accompaniment.
The blueberry balsamic dressing keeps well in the refrigerator for future use. Adjust the salad quantities and dressing as needed for smaller portions or preferences. The combination of ingredients makes this salad a colorful and flavorful addition to lunches or dinners.
Ingredients
- 1 blueberries heaping cup
- 1 spring mix salad greens 4-5 oz bag
- ½ cucumber English variety, chopped
- ½ cup mandarin orange segments
- ¼ cup dried cranberries
- 2-4 TBSP sunflower seeds roasted, unsalted
BLUEBERRY BALSAMIC DRESSING:
- 1 cup blueberries
- ⅓ cup balsamic vinegar
- 2 TBSP red wine vinegar
- 2 TBSP Dijon mustard
- 1 TBSP honey
- 1 tsp salt I use sea salt
- ⅛ tsp black pepper
- ½ cup avocado oil olive oil works too
Instructions
- First make your dressing: In a food processor or blender, combine all dressing ingredients except for the avocado oil. Blend until blueberries are completely pureed, then use the little top cut-out to drizzle in the avocado oil at the end. Once dressing is emulsified you're good to go!
- Wash + dry your greens.
- Combine with cucumber and blueberries, then toss with a drizzle or two of dressing. Add extra as desired.
- Top with mandarin orange segments, dried cranberries, and sunflower seeds and serve!
Notes
- This recipe makes a full bottle of dressing that keeps refrigerated for future salads; halve the dressing recipe if less is needed.
- For make-ahead salad, mix greens, cucumber, blueberries, dried cranberries, and sunflower seeds separately from dressing and mandarin oranges to keep ingredients fresh.
- The recipe yields about 2 large salads or 4 side salads.
- Nutrition estimates exclude dressing calories, which add about 50 calories per 2 tablespoons dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 57mg | 2% |
| Potassium | 414mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 1383IU | 28% |
| Vitamin C | 38mg | 42% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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