So, in the past I had a salad at a restaurant that I totally fell in love with. You know when something just hits all the right notes? Light, fresh, a little sweet, a little savoury… and it actually fills you up without making you feel heavy after? That was this salad.
Naturally, I came home and made my own version (because that’s what we do, right?). I used what I had in the fridge, added a few little extras, and now it’s made its way into my regular rotation especially during the summer time!
What’s in the Bowl:
Here’s what I usually include:
- Spring mix, kale + romaine – a nice mix of tender greens and some crunch
- Cooked quinoa – adds a bit of texture and keeps me fuller longer
- Roasted beets – slightly sweet and earthy (I use the pre-cooked kind to save time)
- Blueberries – a bit of natural sweetness and loaded with antioxidants
- Feta cheese – creamy and salty, which pairs well with the fruit
- Roasted pecans – for a bit of crunch and healthy fats
- Pumpkin seeds – easy way to sneak in some minerals like zinc and magnesium
Then I top it with a homemade blueberry vinaigrette:
Just a small handful of blueberries, olive oil, balsamic vinegar, a little maple syrup, and a pinch of salt—all blended together. Super simple, but it adds a bright, fresh flavour to the salad.h of maple syrup and a pinch of salt. So simple, and honestly? It made the whole thing pop.
Why I Love It (Besides It Being Delicious)
This salad checks all the boxes:
✔️ Quick to make
✔️ Full of good-for-you ingredients
✔️ Feels fancy but is totally doable on a weekday
And if you’re like me and enjoy knowing what your food is doing for you, here’s a little breakdown:
- Quinoa gives you fibre and complete protein (hello, lasting energy).
- Beets are great for circulation and liver support.
- Blueberries are loaded with antioxidants for skin and brain health.
- Feta gives a nice calcium boost.
- Pumpkin seeds = magnesium, zinc, and healthy fats for mood and hormone balance.
- Pecans add heart-healthy fats and a gentle sweetness.
It’s all about balance, flavour, and textures. Sweet + salty, crunchy + creamy. I love when healthy food actually feels satisfying.
Dressing Options
If blueberries aren’t your thing (or you just want to mix it up), here are a few dressing swaps that work beautifully:
- Simple balsamic vinaigrette
- Citrus dressing with lemon or orange juice
- Honey mustard for a little zing
- Even a creamy tahini-lemon blend works if you want something richer
Just a Little Summer Salad Love
It’s a simple salad, but it’s become a regular part of my routine lately. Whether it’s lunch between errands or a light dinner on a warm evening, it just works. You can prep most of it ahead of time, and it holds up well if you’re packing it for later.
Let me know if you give it a try—or if you’ve got a go-to summer salad you’re loving right now. I’m always up for new ideas!
Blueberry Vinaigrette
Equipment
- 1 Blender
Ingredients
- 5 oz Blueberries (sweeter better) – about 80 cal
- 1/4 cup balsamic vinegar about 56 cal
- 1/4 cup olive oil about 477 cal
- 2.5 tbsp maple syrup about 130 cal
- 1 tsp lemon juice about 477 cal
- 1/4 tsp fine sea salt negligible (about 2 cal)
- 1/4 tsp black pepper negligible (about 2 cal)
Instructions
- Measure out the oil (olive oil or any neutral oil you like) and set it aside.
- In your blender, add the balsamic vinegar, maple syrup, lemon juice, blueberries, salt, and pepper.
- Blend on medium-high speed for about 20 seconds, until everything is smooth.
- Scrape down the sides if needed, then add the oil. If your blender has a lid opening, you can set it to a low speed and slowly drizzle in the oil while it’s running to help the dressing emulsify. If not, no worries—just add the oil all at once and blend again until creamy.
- Taste and adjust seasoning if needed.
- Serve right away or store in an airtight jar in the fridge for up to 3 days.