This summer blueberry salad will make you fall in love with salads again.
When the summer comes and stays, we’re more likely to want to eat refreshing food like salads and smoothies. We naturally crave lighter foods and healthy ingredients.
I know too well that salads can sound boring but if you mix things up, you can have a fiery and exciting result. I love trying different textures and flavours in my salads. And I think this one is THE salad I will make on repeat this summer.
I was never particularly a fan of mixing sweet and savoury flavours growing up. But I’m also finding that some combos are worth a try. This one hits the spot.
I chose mixed salad leaves with blueberries, walnuts and grains with chickpeas.
The healthy fats keeps you full longer and not reaching out for snacks all afternoon.
Leafy greens are a must for all sorts of healthy benefits : full of vitamins (A, C, E, K), full of antioxidants, aid digestion, heart health and help maintain a healthy weight.
Berries are full of antioxidants too and help your skin glow, and fight inflammation. As for the grains, they keep you full and help your digestion.
Walnuts and chickpeas are high in protein, good for the brain.
Oh and also the flavours are amazing with the dressing. What more could you want from a salad?! This summer blueberry salad has it all.
Now that the health section is covered, let’s move on to the interesting facts. Not only will it look pretty on your plate, it will also wow your guests and plant-based sceptics alike (if you go without the feta cheese).
I stopped eating meat regularly about three years ago. While I can eat it if I’m invited somewhere and there aren’t any other options, I enjoy the endless plant-based options I have every single day. That makes me miss the meat or fish much less.
I will eat cheese from time to time (it’s the French in me) and that’s why I added some goat’s cheese feta. It adds some depth and colour, but you can totally go without.
Let me know what you think 🙂
For more salad recipes, check out this Hearty Fennel & Quinoa Salad, and the Rocket & Sweet Potato Salad.
Healthy Berry & Grain Salad
Ingredients
- 400 g tin of chickpeas rinsed and dried
- 75 g quinoa
- 75 g brown rice
- 1 lemon juiced
- 1 tsp paprika
- 5 tbsp olive oil extra virgin
- 40 g walnuts
- 1 1/2 tbsp maple syrup
- 1 garlic clove minced
- 1 bunch fresh mint
- 1 bunch fresh basil
- 150 g blueberries
- 120 g goat's cheese feta
- 60 g rocket, or mixed leaves
Instructions
- Preheat the oven to 200*, and boil some water.
- Cook the brown rice for 20mn, and half way through add the quinoa.
- Put the chickpeas on a baking tray; add the paprika and 2 tbsp of olive oil; season and stir to coat evenly, then roast in the oven for 20mn. Add the walnuts for the last 5mn.
- Roughly chop the nuts.
- Mix the lemon juice, maple syrup, garlic, herbs and 3 tbsp of olive oil in a small container, and season. Mix well.
- Once the rice and quinoa are cooked, transfer to a large bowl; add the chickpeas, nuts and most of the dressing.
- Fold in the blueberries, the feta if using and salad leaves.
- Spoon into serving plates and add the rest of the dressing, plus some herbs to decorate.
