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Blueberry Patch Salad with Curry Cashew Dressing

Serves 6 | Ready in 15 minutes

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    Blueberry Patch Salad with Curry Cashew Dressing

    There’s a lot of umami going on in this salad. From the fresh taste of blueberries coupled with nutrient-rich greens to crispy toasted nuts paired with creamy tahini dressing, it’s flavorful and fresh. The added pungency of crumbled vegan blue cheese on top gives it that extra wow. Give your health an antioxidant blue boost this year.

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    Samey-samey

    Blueberries that are frozen for six months still contain the same amount of healthy antioxidants as fresh—so, truly, either kind is fine for this recipe.

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    Blueberry Patch Salad with Curry Cashew Dressing

    Ingredients

    Dressing
    • 1/4 cup raw cashews
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup water
    • 1 Tbsp nutritional yeast
    • 1 Tbsp lemon juice
    • 1 large garlic clove, smashed and minced
    • 1/2 tsp hot curry powder
    • 1/4 tsp sea salt
    • 1/4 tsp freshly ground black pepper
    Salad
    • 6 cups baby spinach leaves, washed and spun dry
    • 3 cups bite-sized broccoli florets, blanched but crisp
    • 1 1/2 cups blueberries, fresh or thawed from frozen
    • 1 avocado, peeled, pitted and sliced
    • 1/3 cup dried cranberries
    • 1/3 cup sliced natural almonds, toasted
    • 1/4 cup crumbled vegan blue cheese (optional)

    Nutrition

    Per serving:

    • calories240
    • protein5g
    • fat19g
    • carbs16g
      • sugar5g
      • fiber5g
    • sodium136mg

    Directions

    01

    In blender, combine dressing ingredients. Whirl until smooth. Add a little more salt to taste, if you wish. Transfer to jar with tight-fitting lid and refrigerate. Dressing can be made several days ahead. Simply shake before using.

    02

    Assemble spinach, broccoli, blueberries and avocado on large serving platter. Scatter with dried cranberries, almonds and crumbled vegan cheese, if using.

    03

    Shake dressing well and drizzle overtop. Serve immediately.

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    Like this recipe?

    This recipe is part of the Deep blue dinner collection.

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