The Vegan Blueberry Broccoli Spinach Salad is a yummy salad and has 270 calories. This salad takes 17 minutes to prepare. You may serve it at holidays, events, festivals, functions, or lunches. It contains spinach leaves, blueberries, broccoli florets, avocado, dried cranberries, vegan feta cheese, salt, sunflower seeds, extra virgin olive oil, lemon juice, maple syrup, Dijon mustard, and black pepper. We may pair this salad with tomato basil salad, veggie sandwich, falafel wrap, quinoa pilaf, hummus wrap, lentil loaf, chickpea patties, pasta salad, or wild rice blend. You may keep this Vegan Blueberry Broccoli Spinach Salad in the refrigerator for 5 days.
STATS:
- Calories: 270 kcal
- Preparation Time: 15 minutes
- Serving Size: 1 bowl
- Cook Time: 2 minutes
- Cuisine: American
- Total Time: 17 minutes
- Course: Salad
- Diet: Vegan
- Servings: 4
EQUIPMENT:
- Large mixing bowl
- Knife
- Measuring cups
- Measuring spoons
- Whisk
- Cutting board
- Small mixing bowl
- Colander
- Salad servers
INGREDIENTS:
SALAD:
- One cup lightly blanched broccoli florets
- 4 cups baby spinach leaves
- Quarter cup dried cranberries
- 1 cup blueberries
- Two tbsp. sunflower seeds
- 1 medium diced avocado
- Quarter cup crumbled vegan feta cheese
MAPLE LEMON DRESSING:
- One tsp. Dijon mustard
- 2 tbsp. fresh lemon juice
- Quarter tsp. salt
- Three tbsp. extra-virgin olive oil
- Quarter tsp. black pepper
- 1 tbsp. pure maple syrup
INGREDIENT NOTES:
BABY SPINACH LEAVES:
- It makes the base of the salad and gives a tender texture. We use them to give iron, vitamin A, and antioxidants to the salad. You may use mixed greens as per your preference.
BLUEBERRIES:
- They give natural sweetness and beautiful color to the salad. Blueberries maintain the savory components perfectly. You may use strawberries or blackberries as another idea.
BROCCOLI FLORETS:
- Broccoli florets give crunch and important vitamins. It gives freshness and texture to the salad. Use cauliflower florets as an alternative.
VEGAN FETA CHEESE:
- Vegan feta gives a creamy and tangy taste while keeping the recipe completely vegan. It makes a delicious contrast to the sweet fruit. If vegan feta cheese is not available, use vegan goat cheese.
SUNFLOWER SEEDS:
- Sunflower seeds include crunch and vitamin E in the salad. They make the salad more satisfying. You may use pumpkin seeds as per your choice.
INSTRUCTIONS:
- First, wash the spinach, blueberries, and broccoli properly.
- Drain the vegetables and boil the florets for two minutes, then put them into ice water immediately.
- Include spinach leaves in the large serving bowl.
- Then add blueberries, drained broccoli florets, diced avocado, vegan feta cheese, dried cranberries, and sunflower seeds.
- Whisk olive oil, lemon juice, maple syrup, black pepper, Dijon mustard, and salt in a small bowl.
- Add the dressing to the salad.
- Lastly, gently toss all the components to coat them properly.
TIPS:
- Firm blueberries give the best texture.
- For extra crunch, toast the sunflower seeds.
- Include avocado before serving to avoid browning.
- Not to get watery salad, dry the spinach properly.
STORAGE INFORMATION:
FRIDGE:
- Keep the dessert in the box for two days.
FREEZER:
- You should not freeze the salad as the components will lose their texture.
FAQs:
Can I make this salad early?
- Yes, prepare all the components one day before use and keep the dressing separate.
Are frozen blueberries good for this salad?
- Yes, but drain well before use.
Is my salad completely vegan?
- Yes, all the components are vegan.
Is raw broccoli good to use?
- Raw broccoli has a crisp texture and works best in the recipe.
How can I include protein?
- Use chickpea, tofu, or edamame as per your choice.
NUTRITIONAL INFORMATION:
Calories: 270 kcal
Net Carbs: 15 g
Iron: 2.5 grams
Total Carbs: 21 g
Vitamin A: 5,400 IU
Fiber: 6 grams
Calcium: 115 g
Protein: 6 grams
Sodium: 220 g
Potassium: 590 grams
