Wild Blueberry Holiday Salad with Wild Blueberry Vinaigrette

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Recipe by Denise Barratt of Vine Ripe Nutrition.

Wild Blueberry Holiday Salad with Wild Blueberry Vinaigrette Picture


4 cups salad greens
1 1/2 cup fresh Brussels sprouts
1 cup frozen Wild Blueberries
1/3 cup roasted pecans
Approximately 1/3 cup red onion rings
1/3 cup blue cheese
1 tablespoon olive oil
Salt and pepper to taste

1/2 cup olive oil
1/4 cup red wine vinegar
1 cup frozen Wild Blueberries
Juice of 1/2 lemon
1 tablespoon honey
Salt and season to taste



  1. To roast Brussels sprouts, preheat oven to 425 degrees.
  2. Trim woody stem and slice in half.
  3. Toss in olive oil and place on a cookie sheet.
  4. Roast turning every 5 minutes until sprouts begin to caramelize, about 15 minutes.
  5. Allow to cool and begin making the rest of the salad.
  6. In four bowls, divide salad greens, onion rings, wild blueberries and pecans.
  7. When Brussels sprouts have cooled to touch, place them on top of the salad and top with blue cheese.
  8. Serve with Wild Blueberry Vinaigrette.


  1. Allow blueberries to begin thawing in a bowl, while you put together the Wild Blueberry Holiday Salad.
  2. Add them to a food processor along with vinegar, lemon juice and honey.
  3. Process these ingredients into a very thin puree.
  4. Add olive oil and process to mix well.
  5. Taste and add a little salt if desired.
  6. Use a small kitchen funnel to add the dressing to the cruet.

Wild Blue is Good for You!