Blueberry Broccoli Salad

Blueberry Broccoli Salad is my new favourite summertime salad. It has a lot of interesting features -  broccoli, avocado, greens, almonds and various toasted seeds.

Nothing ho hum about this salad!

This would serve 6 people as a side salad and 4 if you wanted to add some protein and make it the meal.  Broccoli makes it fairly substantial since broccoli sort of 'sticks to your ribs'!

The quantities in this are totally forgiving.  Use more or less of any of the salad ingredients to your taste.  You can also pick your preferred greens. Spinach and/or arugula would work as well.

You can mix the salad ingredients ahead of time but only add the avocado, toasted almonds and salad topper seeds just before serving with the dressing.

You can also use your favourite dressing.  Ranch would work. Poppy seed dressing would work as well.

Wine Suggestions

Short of Blueberry wine I would serve this a fresh, fruity rosé in summer time. A light fruity red like a Beaujolais would also be good with the fruitiness of the salad.

Blueberry Broccoli Salad

This is a powerhouse of a salad with the broccoli, greens and avocado along with crunchy pumpkin seeds and almonds and all topped with a fruity blueberry dressing.

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Main Dish

Cuisine: American

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 6 servings

Ingredients

Salad

• ▢ 2 cups broccoli rinsed and chopped
• ▢ 3 cups greens cleaned and bite size (I used romaine)
• ▢ ½ cup toasted almond slices
• ▢ ½ cup toasted sunflower or pumpkin seeds I used a salad topper mix of seeds from Costco
• ▢ 1 ¼ cups blueberries reserve ¼ cup for the dressing below
• ▢ ½ cup dried cranberries optional
• ▢ 1 avocado peeled and chopped

Dressing

• ▢ ¼ cup blueberries reserved from quantity above
• ▢ ¼ cup balsamic vinegar
• ▢ ¼ cup olive oil
• ▢ 1 ½ tsps honey
• ▢ 1 ½ tsps Dijon mustard
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon black pepper

Instructions

• Toast almond slices in a dry pan over medium high heat. Watch carefully so they don't burn. Stir periodically. This could take about 7 minutes. Allow nuts to cool while you prepare the rest of the salad.
• Clean and chop broccoli and greens.
• Combine broccoli, greens, blueberries and dried cranberries, if using, in a large bowl.
• Combine all dressing ingredients in a blender and blend until well mixed.
• Peel and chop the avocado. Dress salad and add the avocado, toasted almonds and seeds just before serving.

Notes

Notes:

Any kinds of sturdy greens would work here. You could substitute arugula or mix baby greens.

If you need to toast pumpkin seeds yourself, toast them along with the almonds in the pan for 7 minutes.

Add the avocado just before serving so it doesn't turn brown in the open air.  

Add the nuts and seeds just before serving to keep them crunchy.

Nutrition

Calories: 332kcal | Carbohydrates: 28g | Protein: 7g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 250mg | Potassium: 411mg | Fiber: 7g | Sugar: 15g

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