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BC blueberries add natural sweetness to salads, and an unexpected touch to appetizers and snacks

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Blueberry Spinach Lentil Salad

Salads & Appetizers

Blueberry Spinach Lentil Salad

Gluten Free
Yields
2 main portions, or 4 side portions, ¾ cup of dressing

Ingredients

Blueberry Apple Cider Vinaigrette:

  • ½ cup (75 g) B.C Blueberries, fresh or frozen (thawed)
  • 3 tbsp (45 ml) Olive or vegetable oil
  • 2 tbsp (30 ml) Apple cider vinegar
  • 1 tsp (5 ml) Honey
  • ½ tsp (2.5 ml) Salt
  • ½ tsp (2.5 ml) Pepper

Salad:

  • 3 cups (90 g) Fresh spinach leaves, washed and stems removed
  • 1½ cups (225 g) Fresh B.C. Blueberries
  • 1 cup (125 g) Cooked green lentils, cooled
  • ¾ cup (100 g) Apple, sliced
  • ½ cup (75 g) Goat cheese (optional)
  • ⅓ cup (40 g) Walnuts, chopped

 

Directions

  1. To make vinaigrette, blend all ingredients in a blender until smooth. Keep refrigerated.
  2. Toss the spinach leaves in a small amount of the blueberry apple cider vinaigrette and place at the bottom of a large shallow bowl.
  3. Layer the blueberries, lentils and apple on the bed of dressed spinach.
  4. Drizzle with more vinaigrette and top with goat cheese and walnuts.