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
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
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.
Step 1: Prepare the Broccoli
Optional Blanching Method (Recommended)
Blanching removes raw bitterness while keeping crunch.
- Bring a large pot of water to a boil.
- Add broccoli florets.
- Cook for 45 seconds.
The broccoli should turn bright green.
- Immediately transfer to ice water.
- Let cool for 2 minutes.
- Drain thoroughly.
- Pat dry with paper towels.
Raw Method
If you enjoy extra crunch, simply use finely chopped raw broccoli.
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.
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
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.
Step 5: Assemble the Salad
In a large serving bowl combine:
- Broccoli
- Spinach
- Blueberries
- Cucumber
- Carrots
- Red onion
- Dried cranberries
Gently toss.
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.
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.
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
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.
Serving Suggestions
Serve alongside:
- Vegetable soup
- Vegan lasagna
- Grilled tofu
- Stuffed sweet potatoes
- Quinoa pilaf
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.
Approximate Nutrition (Per Serving)
- Calories: 260–320
- Protein: 6–8 g
- Carbohydrates: 22–28 g
- Fiber: 6–8 g
- Fat: 16–20 g
