Blueberry Broccoli Spinach Salad

Blueberry Broccoli Spinach Salad 

This spring has been such a treat for fresh veggies at our local farmers market. One of the tasty treats we've been enjoying this spring is a Blueberry Broccoli Spinach Salad. It's super simple and easy to through together with just a few ingredients. It's delicious with your favorite dressing or a poppyseed ranch.

Salad Ingredients:

• 4 oz fresh baby spinach
• 1/2 cup chopped broccoli
• 1/2 ripe avocado
• 1/4 cup blueberries (fresh, frozen, or dried)
• 1/4 cup crumbled feta cheese
• 2-4 TBSP dried cranberries
• 2-4 TBSP roasted pumpkin seeds (also try sunflower seeds)
• black pepper, to taste

Poppy Seed Ranch Dressing

• 1/2 Cup plain yogurt or sour cream
• 1/2 Cup chopped broccoli
• 1/2 rip avocado
• 1/4 Cup blueberries
• 1/4 Cup mayo
• 1 clove garlic
• 1/2 tsp lemon juice
• 1 tsp poppy seeds
• 1/2 tsp dill
• 1/4 tsp onion powder
• pinch of salt
• pinch of black pepper

Instructions:

1. Make the dressing (skip if you are using store bought dressing)- mix all the dressing ingredients together. Ranch dressing always tastes better if it's chilled, so if you are making this dressing, it's best made ahead of time. Whisk and chill for a few house before serving, or you can even make the salad and dressing the night before. 
1. Peel the garlic clove, and mash and mince into a paste.
2. Add a pinch of salt to the paste.
3. Take salted garlic paste and add to the rest of the dressing ingredients and whisk well.
4. Place in fridge to chill for a few hours.
2. Make the Salad: 
1. Wash + Dry spinach
2. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and pumpkin seeds.
3. Toss with dressing & serve.
4. Season with pepper to taste.

Spring Superfood Bowl ft. Blueberry Ginger Dressing

Spring Superfood Bowl
Featuring Blueberry Ginger Dressing

Spring offers so many yummy greens while we wait for fresh berries to come back into season in Summer. Lately we've been obsessed with spinach and have been enjoying our superfood bowls a little too much! So much so in fact that we just had to share!

Ingredients:

• 4 oz spinach
• 1/2 cup cook quinoa
• 1/2 cup alfalfa sprouts
• 1/2 cup chickpeas, rinsed
• 1/2 cup sliced almonds
• 6 oz fresh or frozen blueberries
• 1 avocado, peeled, cored, and diced into small pieces

For the dressing:

• 1/3 cup blueberries
• 1/4 cup olive oil
• 1/2 inch piece of ginger, peeled and chopped
• 2 tbsp raw apple cider vinegar
• 1 tbsp maple syrup
• salt & peper to taste

Instructions:

• Add all of the ingredients for the dressing to a food processor. Pulse until well blended. Add salt and pepper to taste.
• For the salad divide the spinach into two bowls. Top spinach with quinoa, sprouts, chickpeas, almonds, and blueberries, and avocado, dividing evenly between bowls. Top with blueberry-ginger dressing and serve.