Quinoa & Arugula Salad with Blueberry Balsamic Vinaigrette

Simple and Satisfying, this Quinoa & Arugula Salad is full of fresh wholesome ingredients. The Blueberry Balsamic Vinaigrette takes it to the next level!
This post is sponsored by Cascadian Farm & The Feedfeed

This Quinoa & Arugula Salad is so dang delicious! Simple and satisfying, it’s full of zesty Arugula, protein-packed Quinoa, and plenty of crunchy fruits and veggies. I’d eat it on it’s own as a main, but it’s a great side salad to share with others as well.

Not only is the salad itself packed with fresh and tasty produce, we’re also going to make a simple Blueberry Balsamic Vinaigrette using only 5 ingredients! 

All you’ll need is some Blueberries, Balsamic Vinegar, Garlic, Basil, and Non-Dairy Milk – that’s it! I opted to use the Cascadian Farm Premium Organic Frozen Blueberries for this recipe for multiple reasons. First, fresh Blueberries aren’t available year round, so it’s great to have a frozen option. Additionally, frozen fruit is often better than fresh, as it’s preserved at its peak ripeness!

I’m also excited to share that I’ll be going on a trip to Cascadian Farm with the Feedfeed later next month! As a new transplant to the Pacific Northwest, I learn more about my local agriculture, as well as learn more about Cascadian Farm themselves. Did you know they’re recognized as a leader in helping conventional farms switch to organic? I’ll be sharing more about my trip in a future blog post, so stay tuned for that!

This Quinoa & Arugula Salad is made from fun, fresh, and simple ingredients, but still delivers big flavor and taste. It’s easy to prep and assemble, which makes it a perfect dinner side or recipe to bring to a potluck.

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

A Few Final Thoughts:

• If you have a Nut Allergy, feel free to substitute the Walnuts for equal parts Pumpkin Seeds or Sunflower Seeds.
• This recipe can be made ahead of time for Meal Prep – just keep the Dressing separate from the remainder of the Salad ingredients, and toss right before serving!
• If you’re looking for more Vegan Salad recipes, you’ll also love this Mediterranean Chickpea Salad and this Tangy Beet Salad with Avocado Dijon Dressing!

Quinoa & Arugula Salad with Blueberry Balsamic Vinaigrette

Print Recipe

Simple and Satisfying, this Quinoa & Arugula Salad is full of fresh wholesome ingredients. The Blueberry Balsamic Vinaigrette takes it to the next level!

• Author: Caitlin Shoemaker
• Prep Time: 15 Minutes
• Cook Time: 0 Minutes
• Total Time: 15 minutes
• Yield: 5-6 Servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Blueberry Balsamic Vinaigrette:

• 1 cup Cascadian Farm Premium Organic Frozen Blueberries, thawed (keep the liquid)
• 1/4 cup Balsamic Vinegar
• 1/4 cup Non-Dairy Milk
• 1 clove of Garlic
• 5–6 leaves Fresh Basil
• 1/2 tsp Salt

For the Quinoa & Arugula Salad:

• ½ cup dry Quinoa, cooked and cooled
• 5 oz Arugula
• 1 Gala Apple, diced
• 1 medium English Cucumber, sliced
• 1 Shallot, thinly sliced
• ¼ cup Fresh Basil, finely sliced
• ½ cup Walnuts, roughly chopped
• Black Pepper, to taste

Instructions

1. First, prepare the Blueberry Balsamic Dressing. Add all ingredients to a blender and process for 20-30 seconds, or until smooth.
2. Pour around half of the Salad Dressing into the bottom of a large bowl, then add all of the Salad ingredients. Gently mix until all ingredients are well-incorporated and evenly coated in the dressing.
3. Divide the Salad equally onto serving plates, then top with additional Vinaigrette and Black Pepper.

Notes

• Walnuts may be substituted for Pumpkin Seeds of Sunflower Seeds, if you have a nut allergy.
• Arugula may be substituted for another tender leafy green

Keywords: summer salad, quinoa salad, arugula salad, blueberry vinaigrette, blueberry dressing

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