Blueberry Almond Salad with Blueberry Balsamic Vinaigrette
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This Blueberry Almond Salad with Goat Cheese Salad is spring in a bowl! Romaine leaves topped with broccoli sprouts, goat cheese, juicy blueberries and avocado with a blueberry balsamic vinaigrette!
Course Salads
Cuisine American
Keyword Almonds, avocado, blueberry, goat cheese, salad, vinaigrette
Prep Time 20 minutes mins
Total Time 20 minutes mins
Servings 4 servings
Calories 337
Author Laurie McNamara
FOR THE BLUEBERRY BALSAMIC VINAIGRETTE: 1/2 cup blueberries 1/4 teaspoon kosher salt 1/4 cup balsamic vinegar 2 tablespoons blueberry preserves 1/2 teaspoon honey 1 tablespoon light olive oil FOR THE BLUEBERRY ALMOND SALAD: romaine leaves washed and spun dry 1/2 cup broccoli sprouts 1/3 cup sliced almonds 1/4 cup thinly sliced red onion 1/2 cup fresh blueberries more or less 2 ounces goat cheese crumbled 1 to 2 avocados halved and sliced thin 1/2 a lemon juice chia seeds optional
MAKE THE VINAIGRETTE: In a mini food processor or blender, combine the blueberries and salt. Blend until most of the skins have been pureed.
Add in the balsamic vinegar, preserves and honey.
Continue to blend while slowly pouring in the tablespoon of olive oil. Blend until smooth. Makes 3/4 cup.
MAKE THE SALAD: Arrange the romaine leaves onto a platter or individual plates.
Top with broccoli sprouts, sliced almonds, red onion, blueberries and crumble the goat cheese over top.
Nestle in the avocado slices into the leaves and squeeze the lemon juice over the avocado and the rest salad.
Sprinkle the chia seeds over top and drizzle on some of the blueberry balsamic vinaigrette.
Serving: 1 g | Calories: 337 kcal | Carbohydrates: 27 g | Protein: 9 g | Fat: 24 g | Saturated Fat: 4 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 7 mg | Sodium: 209 mg | Potassium: 477 mg | Fiber: 7 g | Sugar: 14 g | Vitamin A: 250 IU | Vitamin C: 18 mg | Calcium: 94 mg | Iron: 2 mg