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Wild Blueberry & Miso Salad Dressing Recipe

By Danielle Omar, RD and Nutrition Consultant

There’s still some lingering snow left on the ground but I can hear the birds chirping outside my office window — a surefire sign that spring is on the horizon!

Wild Blueberry Miso Salad Dressing

Spring shows up in the produce aisle on a wave of green and is probably the best time for falling in love with fresh vegetables. From asparagus to English peas to artichokes and avocados – green is king! And what better way to celebrate the harvest than to pair green vegetables with the intense flavor of Wild Blueberries? Unlike many other fruits, and especially berries, you don’t have to wait until Wild Blueberries come “in season,” they are available year round, making them a delicious complement for showcasing seasonal produce any time of year.

Spring Salad

I especially love this Wild Blueberry vinaigrette. It’s so creamy and flavorful that just about any salad would benefit from a toss in this delicious dressing. What’s different about this dressing is that it’s made in the food processor. Most Wild Blueberry vinaigrettes use the whole blueberry but in this recipe the berries are processed, producing a creamy texture and that gorgeous purple color. The creaminess also comes from miso paste, which has a salty, umami flavor. The combination of salty and sweet makes this dressing really stand out. Another favorite ingredient in the dressing is fresh ginger. Fresh ginger pairs really well with Wild Blueberries and adds to the Asian appeal of this vinaigrette.

You can toss this dressing with your favorite spring produce or massage it into your curly kale. It would be awesome as a dipping sauce for homemade spring rolls, too.

I love that Wild Blueberries are available year-round (you can find them in the frozen section of the grocery store) and always keep their intense flavor. This is because they’re harvested at the height of the Wild Blueberry season and then frozen fresh and packed within 24 hours of being picked! It’s pretty amazing that these “wild” berries have been around for thousands of years and grow up from the ground all on their own.

Spring Salad

Creamy Wild Blueberry & Miso Vinaigrette

Danielle Omar

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog. Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life. 

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