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Blueberry Patch Salad with Curry Cashew Dressing

Serves 6 | Ready in 15 minutes


    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.



    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.


    Blueberry Patch Salad with Curry Cashew 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
    • 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)


    Per serving:

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



    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.


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


    Shake dressing well and drizzle overtop. Serve immediately.


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    This recipe is part of the Deep blue dinner collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.