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U.S. Highbush Blueberry Council

Blueberry Breakfast Salad

Blueberry Breakfast Salad

Recipe by Lynn’s Paradise Café, Louisville, Kentucky

Salad Ingredients

  • 2 pounds mixed, torn salad greens
  • Blueberry Vinaigrette (recipe follows)
  • 4 cups fresh blueberries
  • 4 cups fresh orange sections or canned mandarin oranges, drained
  • 2 cups granola

Blueberry Vinaigrette Ingredients

  • 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
  • ½ teaspoon paprika

Salad Instructions

  1. Toss salad greens with 1-½ cups of the Blueberry Vinaigrette
  2. Divide the dressed greens among eight large plates
  3. Arrange ½ cup orange sections and ½ cup blueberries on top of each salad
  4. Sprinkle each salad with ¼ cup granola
  5. Drizzle remaining dressing on top
  6. Serve immediately

Number of servings (yield): 8

Blueberry Vinaigrette Instructions

  1. In a food processor container, combine olive oil, blueberries (thawed), Dijon mustard, brown sugar, minced shallot, salt, ground white pepper and paprika
  2. Process until mixture is smooth
  3. Chill at least 30 minutes to blend flavors

Number of servings (yield): 2 cups

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