A fresh, colorful, nutrient-packed salad featuring crisp broccoli, tender spinach, juicy blueberries, crunchy nuts and seeds, and a creamy lemon-maple dressing.

Yield

• 6 side servings
• 4 main-course servings

Preparation Time

• Prep: 25 minutes
• Optional chilling: 20 minutes
• Total: 25–45 minutes

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Ingredients

For the Salad

Greens & Vegetables

• 4 cups broccoli florets (about 300 g), cut into small bite-sized pieces
• 5 cups baby spinach (about 150 g)
• 1 cup cucumber, diced
• ½ cup shredded carrots
• ¼ cup red onion, very thinly sliced

Fruit

• 1½ cups fresh blueberries (225 g)
• ⅓ cup dried cranberries (unsweetened preferred)

Nuts & Seeds

• ½ cup pecans, roughly chopped
• ¼ cup sunflower seeds
• 2 tablespoons pumpkin seeds
• 2 tablespoons hemp hearts

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Creamy Vegan Lemon-Blueberry Dressing

Ingredients

• ¼ cup fresh blueberries
• 3 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 3 tablespoons maple syrup
• ¼ cup extra-virgin olive oil
• 2 tablespoons tahini
• 1 teaspoon Dijon mustard
• 1 small garlic clove
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2–3 tablespoons water as needed

This dressing is creamy, lightly sweet, tangy, and complements the blueberries perfectly.

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Step 1: Prepare the Broccoli

Optional Blanching Method (Recommended)

Blanching removes raw bitterness while keeping crunch.

1. Bring a large pot of water to a boil.
2. Add broccoli florets.
3. Cook for 45 seconds.

The broccoli should turn bright green.

4. Immediately transfer to ice water.
5. Let cool for 2 minutes.
6. Drain thoroughly.
7. Pat dry with paper towels.

Raw Method

If you enjoy extra crunch, simply use finely chopped raw broccoli.

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Step 2: Toast the Nuts and Seeds

Heat a dry skillet over medium heat.

Add:

• Pecans
• Sunflower seeds
• Pumpkin seeds

Toast for 3–5 minutes.

Stir continuously to prevent burning.

The nuts should become fragrant and lightly golden.

Transfer to a plate and cool completely.

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Step 3: Make the Dressing

Place in a blender:

• Blueberries
• Lemon juice
• Apple cider vinegar
• Maple syrup
• Olive oil
• Tahini
• Dijon mustard
• Garlic
• Salt
• Pepper

Blend until completely smooth.

If too thick, add water one tablespoon at a time.

The dressing should be pourable but creamy.

Taste Test

Adjust as needed:

• More maple syrup for sweetness
• More lemon for brightness
• More salt to enhance flavors

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Step 4: Prepare the Salad Components

Wash and dry:

• Spinach
• Blueberries
• Cucumber

Slice:

• Red onion very thinly

Shred:

• Carrots

Ensure all ingredients are dry to prevent a watery salad.

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Step 5: Assemble the Salad

In a large serving bowl combine:

• Broccoli
• Spinach
• Blueberries
• Cucumber
• Carrots
• Red onion
• Dried cranberries

Gently toss.

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Step 6: Dress the Salad

Pour about ¾ of the dressing over the salad.

Using salad tongs, toss carefully until everything is lightly coated.

Add additional dressing if desired.

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Step 7: Add Crunchy Toppings

Immediately before serving, sprinkle on:

• Toasted pecans
• Sunflower seeds
• Pumpkin seeds
• Hemp hearts

Toss lightly or leave on top for presentation.

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Optional Protein Boost

To turn this into a complete meal, add one of the following:

• 1 cup roasted chickpeas
• 200 g baked tofu cubes
• 1 cup cooked quinoa
• 1 cup shelled edamame

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Gourmet Variation

For a restaurant-style version, add:

• ½ avocado, diced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon lemon zest

These ingredients add freshness and complexity.

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Serving Suggestions

Serve alongside:

• Vegetable soup
• Vegan lasagna
• Grilled tofu
• Stuffed sweet potatoes
• Quinoa pilaf

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Storage

Salad

Store undressed salad in an airtight container for up to 3 days.

Dressing

Store separately in the refrigerator for up to 5 days.

Shake or whisk before using.

Meal Prep Tip

Keep the nuts and seeds separate until serving so they stay crunchy.

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Approximate Nutrition (Per Serving)

• Calories: 260–320
• Protein: 6–8 g
• Carbohydrates: 22–28 g
• Fiber: 6–8 g
• Fat: 16–20 g