Description
A refreshing salad featuring spinach, blueberries, and a variety of textures and flavors from berries and nuts.
Ingredients
Scale
- 2 cups cooked wheat berries (or quinoa, wild rice, couscous, or barley)
- 2 cups baby spinach leaves, loosely packed
- 1 cup fresh blueberries
- ¾ to 1 cup grated gouda (or aged white cheddar, crumbled feta, blue cheese)
- ½ cup dried cranberries
- ½ cup raisins (or dried cherries)
- ½ cup sliced almonds
- ¼ cup fresh basil, finely minced (or cilantro)
- ¼ cup olive oil
- ¼ cup honey (or agave)
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- ¾ teaspoon salt (or to taste)
- ¾ teaspoon black pepper (or to taste)
Instructions
- To a large bowl, add all the salad ingredients in the order listed; set aside.
- To a small glass jar or container with a lid, add all vinaigrette ingredients, put the lid on, and shake vigorously until combined; taste and adjust seasoning as necessary.
- Drizzle about half the dressing over the salad, toss to combine, and add more dressing to taste if desired. Serve salad immediately or refrigerate in an airtight container and serve chilled.
Notes
- The flavors of the salad improve as it sits, but the spinach will wilt.
- The salad can be enjoyed for up to 3 days after preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg