Blueberry Beet Salad
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.
Servings: 4
Calories: 213kcal
Ingredients
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
For the Balsamic Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon sugar or honey
- freshly ground black pepper to taste
Instructions
- 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.
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.
Notes
Serves 4 as a side dish or 2 as a main dish.
For a hearty, delicious dinner, top Blueberry Beet Salad with leftover cooked chicken or store-bought rotisserie chicken, roasted salmon or shrimp.
Nutrition
Calories: 213kcal | Carbohydrates: 11g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 160mg | Potassium: 355mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4822IU | Vitamin C: 40mg | Calcium: 164mg | Iron: 2mg