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U.S. Highbush Blueberry Council

Dynamo Power Salad

Chef Jason K. Morse, CEC, ©5280 Culinary, LLC

A little sweet, a little savory, and a little surprising twist on a classic, this dynamo power salad has it all. Blueberries, feta, kale, quinoa, all the tastiest power foods combine in this dynamo power salad for an unexpected take on a salad that’s as filling as it is tasty.


  • 2 cups red and white quinoa, cooked
  • 4 cups chopped kale, chard and mixed greens
  • 1/2 cup cucumbers, diced
  • 1/4 cup sundried tomatoes, soaked and drained
  • 4 tablespoons parsley, chopped
  • 1 teaspoon Herbs de Provence
  • 1/2 cup blueberry lemon vinaigrette
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup dried sweetened blueberries, torched with a creme brûlée until lightly caramelize
  • Fresh blueberries for garnish


  1. In a large bowl, combine quinoa, greens, cucumbers, sun dried tomatoes, parsley and Herbs de Provence.
  2. Dress salad with the blueberry lemon vinaigrette. Toss lightly to combine.
  3. Transfer to two serving bowls or plates. Sprinkle with feta cheese and torched blueberries.
  4. Garnish with fresh blueberries, if desired.
  5. Serving suggestions: top with grilled steak or chicken.

Number of servings (yield): 2

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