Blueberry & Roasted Almond Spring Salad
I love this salad because I can whip it up in three minutes (or less if the dressing is already made!), and it's incredibly different from the usual salad flavors. You can get creative with which type of berries you include, depending on what you have on hand. The dressing can be doubled or tripled and stored in the fridge for the future.
Blueberry and Roasted Almond Spring Salad
Ingredients for Salad
- 4 cups baby romaine lettuce mix or spring salad mix
- 1/2 — 3/4 cup frozen wild blueberries, thawed
- 1/2 chopped almonds
- 2 Tbsp. minced red onions (optional)
Ingredients for Dressing
- 2 Tbsp. flaxseed oil
- 4 Tbsp. balsamic vinegar
- 1 Tbsp. coconut nectar or maple syrup (sweetener is optional)
Heat a pan on the stove to lightly roast the almonds for 2-3 minutes or less (until lightly browned).
If you need to thaw your blueberries, gently heat in a saucepan while the almonds are roasting.
Mix the dressing ingredients together in a large bowl, and toss in the salad mix and onions. Mix the salad to ensure the ingredients are covered.
Add the almonds and blueberries on top and mix again until uniformly covered. Eat immediately.
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