Blueberry Arugula & Spinach Salad

Blueberry Arugula & Spinach Salad, a beautiful side dish for your Holiday feast. Topped with a citrus vinaigrette for a refreshing autumnal salad!

Vegan | Gluten-free | Soy-free

Today I bring you a fresh autumnal salad, ideal as a side for all of those upcoming Holiday feasts. We are going to prepare a Blueberry Arugula & Spinach Salad with pecans, vegan feta, and an incredible citrus vinaigrette. 

This salad is very easy to prepare, delicious and refreshing. You’ll love the light sweetness that the blueberries and pecans will add to it.

The making of: Blueberry Arugula & Spinach Salad

For this recipe, you’ll need fresh blueberries, arugula, spinach, vegan feta (or any other crumbly cheese), and pecans, You’ll also need lemon, garlic, maple syrup, and olive oil for the vinaigrette. Once you have all the ingredients gathered, you can start assembling. 

First, to a salad bowl, add all of the salad ingredients. Then, in a small bowl add all of the vinaigrette ingredients, and whisk together to mix. Small hack, if you have a jar with a lid, prepare your dressing there; you can shake well to mix and keep the leftovers there as well. 

Next, pour the vinaigrette over the salad and mix using salad thongs. Serve alongside your favorite holiday dishes, as a way to incorporate more veggies into your Holiday feasts. 

Add-ons:

• Roasted squash or pumpkin
• Jackfruit, cooked or raw
• Cranberries
• Almonds
• Croutons
• Vegan parmesan
• Edible flowers
• Pickled red onions
• Tempeh bacon
• Pumpkin seeds
• Balsamic glaze

Pairings:

• Roasted Tomato Soup
• Roasted Potatoes and Pumpkin
• Cheesy Garlic Bread
• Mushroom Steaks
• Vegan Chicken Noodle Soup
• Vegan Shrimp Kabobs
• Vegan Dauphinoise Potatoes

Notes:

• Keep salad and vinaigrette separate until serving time.
• For an extra kick on your dressing, add sriracha to the mix.
• Elevate this dish by slightly toasting the pecans in the oven to 400°F, for about 5 to 7 minutes.
• Leftovers? Don’t mix the salad and the vinaigrette if you’re not planning on eating it all. Store them individually until ready to serve.

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Blueberry Arugula & Spinach Salad

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the vinaigrette:

• 1 ½ tbsp lemon juice
• 2 garlic cloves, minced (sub. for garlic puree)
• 2 tbsp maple syrup
• ¼ cup olive oil
• Salt & pepper, to taste

For the salad:

• 5 oz baby arugula
• 5 oz baby spinach
• 1 ½ cups fresh blueberries
• ½  cup vegan feta, crumbled
• ¼  cup pecans, chopped

Procedure

1. Vinaigrette: Combine all dressing ingredients in a small bowl or in a jar. Let sit for about 5 minutes. Mix well until combined. Set aside and allow for the vinaigrette to soften and mellow the garlic.
2. Then to a salad bowl, add arugula and spinach. When ready to serve, drizzle the vinaigrette on top and toss to coat the leaves.
3. Top salad with blueberries, vegan feta and pecans. Serve immediately, and ENJOY!

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