Spring Recipe: Cranberry & Blueberry Salad with Balsamic Dressing
This colourful and healthy Cranberry Blueberry Salad with Blueberry Balsamic Dressing is simply divine and perfect for the Spring months ahead! It is fun, fruity, and full of flavour – thanks to Peas and Crayons for the gorgeous recipe!
1 heaping cup blueberries
1 bag spring mix salad greens
1/2 English cucumber, chopped
1/2 cup mandarin orange segments
1/4 cup dried cranberries
2-4 TBSP roasted unsalted sunflower seeds
BLUEBERRY BALSAMIC DRESSING:
1 cup blueberries
1/3 cup balsamic vinegar
2 TBSP red wine vinegar
2 TBSP dijon mustard
1 TBSP honey
1 tsp salt (I use sea salt)
1/8 tsp black pepper
1/2 cup avocado oil (olive oil works too)
NOTE: This recipe makes a bottle’s worth of dressing which will keep great in the fridge for future salads. Only want a little? Feel free to halve the recipe!
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!
Next, 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!
Making this salad in advance? Go for it! Mix together everything minus the orange and dressing then combine when ready to serve!
Recipe yields 2 large salads or 4 side salads.
Get this and other great recipes at Peas and Crayons.