This colorful Blueberry Beet Salad with Balsamic Vinaigrette is loaded with flavor and nutrition. Sweet blueberries and roasted beets over a bed of greens with cucumber, red onion, walnuts and feta cheese.
This Blueberry Beet Balsamic Salad, otherwise known as the Triple B Salad, is the result of a recent clean out the fridge day. I pulled the odds and ends out of my produce drawer and made this lovely salad for lunch.
If you’ve never tried this combination it may sound strange, but trust me, blueberries go naturally with beets and balsamic. It’s a fabulous flavor combo, packed with so much good-for-you stuff!
- Blueberries are a low-calorie nutrient rich superfood. They’ve been found to help improve memory, fight inflammation, and boost heart health.
- Beets are low in calories, loaded with vitamins and minerals, and a good source of fiber.
- Nutrient dense kale, spinach and arugula are part of the dark, leafy greens family. They are loaded with fiber and have numerous health benefits, especially when eaten raw in salads.
- Walnuts contain a good amount of healthy fats and are known to reduce inflammation. Adding chopped walnuts to a salad will help satisfy your hunger and make you feel satiated longer.
- Balsamic vinegar and olive oil are both heart-healthy staples of the Mediterranean Diet.
- Green kale – Most stores carry bagged, chopped kale that’s ready to add to salads. Be sure it’s well chopped and remove and discard any thick ribs and stems.
- Baby spinach-arugula blend – I love the texture of spinach and the peppery flavor from arugula but you can add any combination of greens you love.
- Fresh blueberries
- Beets – You can roast your own beets or pick up a package of cooked beets in the produce department. A great time-saver!
- Chopped cucumber
- Thinly sliced red onion
- Chopped walnuts
- Cheese – A little crumbled feta or gorgonzola cheese packs a flavor punch!
- Balsamic Vinaigrette – I make a big batch of this vinaigrette nearly every week for easy lunch salads. You’ll need olive oil, balsamic vinegar, Dijon mustard, a little sugar or honey, and freshly ground black pepper.
How to Make Blueberry Beet Salad
For this easy salad, toss the kale with the baby spinach and arugula in a large serving bowl. Top it with the blueberries, beets, cucumber, red onion, walnuts, and feta (or gorgonzola).
How to Make the Balsamic Vinaigrette
Add all of the ingredients to a small mason jar, secure the lids and shake well to emulsify and thicken the dressing. Balsamic Vinaigrette keeps well for up to two weeks if stored in an airtight container in the refrigerator.
For a hearty, delicious dinner, top Blueberry Beet Salad with leftover cooked chicken or store-bought rotisserie chicken, roasted salmon or shrimp.
More Delicious Salad Recipes
Blueberry Beet Salad
For the Salad
- 2 cups green kale, well chopped, thick ribs/stems removed
- 2 cups baby spinach-arugula blend
- ½ cup fresh blueberries, rinsed and drained
- ½ cup chopped cooked beets, store-bought or homemade
- ½ cup chopped cucumber
- ¼ cup thinly sliced red onion
- ¼ cup chopped walnuts
- ¼ cup crumbled feta or gorgonzola cheese, omit for vegan
- Lay a bed of kale in the serving dish and toss with the spinach-arugula blend. Top with the blueberries, beets, cucumber, thinly sliced red onion, walnuts, and feta. Drizzle with the Balsamic Vinaigrette.
- Add all the ingredients to a small mason jar and shake very well to emulsify and thicken the dressing. Balsamic Vinaigrette keeps well for up to two weeks if stored in an airtight container in the refrigerator.
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