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Blueberry Breakfast Salad

Blueberry Breakfast Salad

8 portions, 2 cups of vinaigrette



  • 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



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

Blueberry Vinaigrette:  In a food processor container, combine 1 cup olive oil, 1 cup frozen blueberries (thawed), 1 tablespoon Dijon mustard, 
2 tablespoons brown sugar, 2 teaspoons minced shallot, 3/4 teaspoon kosher salt, 1/2 teaspoon ground white pepper and 1/2 teaspoon paprika.  Process until mixture is smooth.  Chill at least 30 minutes to blend flavors.