alive logo

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.


    Like this recipe?

    This recipe is part of the Deep blue dinner collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.