This Blueberry Breakfast Salad is a Featured Recipe from the United States Highbush Blueberry Council’s “Inspiring Dynamism” campaign featuring Allison Sweeny.
Blueberry Breakfast Salad
The originator of this recipe is Lynn’s Paradise Cafe in Louisville, KY. It and is shared as posted and with permission from: http://blueberrycouncil.org
We did take the liberties of suggestion making the vinaigrette first so as to time the salad’s freshest delivery to the table.
- Blueberry Marinade Ingredients
- 1 cup olive oil
- 1 cup frozen blueberries (thawed)
- 1 tblspn Dijon Mustard
- 2 tblspn brown sugar
- 2 teasp minced shallot
- 3.4 teasp kosher salt
- 1/2 teasp ground white pepper
- 1/2 teasp paprika
- Salad Ingredients
- 2 pounds mixed salad greens (mixed and torn)
- 4 cups fresh blueberries (*frozen blueberries can be substituted (thawed))
- 4 cups orange sections or canned mandarinssec (drained)
- 2 cups granola (plain)
- – Blueberry Vinaigrette Instructions
- In a food processor container, combine 1 cup olive oil, 1 cup frozen blueberries (thawed), 1 tablespoon Dijon mustard, 2 tablespoons brown sugar, 2 teaspoons minced shallot, ¾ teaspoon kosher salt, ½ teaspoon ground white pepper and ½ teaspoon paprika
Process until mixture is smooth
Chill at least 30 minutes to blend flavors - – Salad Instructions
- Toss salad greens with 1-½ cups of the Blueberry Vinaigrette
- Divide the dressed greens among eight large plates
- Arrange ½ cup orange sections and ½ cup blueberries on top of each salad
- Sprinkle each salad with ¼ cup granola
- Drizzle remaining dressing on top
- Serve immediately!
*Frozen blueberries that are thawed a few hours before making the salad would substitute just fine in this recipe.