Fresh Fridays: Blueberry, Carrot & Spinach Salad with Herb Citrus Vinaigrette

In  this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients, just in time for the weekend.

By Chef Linda Jacobs,

Everything you want and need for a meal can be included in a salad. Salad as a main dish can be easy, cooling and refreshing on a warm summer day.

Chef Linda Jacobs and her blueberry bush
Chef Linda Jacobs and her blueberry bush

I have always worked with fresh and seasonal ingredients. This year I’ve been lucky enough to get most produce right from my garden. This salad is a mixture of things I’m harvesting right now.

For the last month or so I’ve been starting the morning picking blueberries. A heat-resistant New Zealand spinach has been coming up since spring and is still going strong. Digging red onions and carrots adds a colorful and nutritious finish to the mix.

Blueberry, Carrot, Spinach Salad with Herb Citrus Vinaigrette 

SALAD INGREDIENTS

½ Blueberries – wash and remove stems
¼ Carrots – wash and grate or dice small
2 Tbsp Red Onions – fine dice
¼ cup Toasted Walnuts – bake in oven at 275°F until lightly toasted (careful- it’s easy to over cook)
2 cups Spinach – stem and clean completely

Toss all ingredients together in the vinaigrette immediately before serving.

Blueberry salad_Linda Jacobs_Soup to Nuts_editHERB CITRUS VINAIGRETTE

INGREDIENTS

1 Tbsp Rice Vinegar
1 Tbsp Shallot
½ teaspoon Garlic
½ tsp Ginger
1 cup Orange Juice
¼ cup Lemon Juice
½ cup Kiwi Juice
1 Tbsp Honey
1 Tbsp Dijon Mustard
1 Tbsp Basil and Cilantro
1 tsp Cumin
Pepper and Sea Salt to taste
1¾ cup Olive Oil

HOW TO

Mix together rice vinegar, shallots, garlic, and ginger in blender or food processor. Add remaining ingredients, then add olive oil in a slow stream, blending ingredients. Add salt and pepper. Adjust seasoning.

Additions and substitutions:

  • Tofu (marinated in the vinaigrette)
  • Other nuts, grains, and seeds

ABOUT Chef Linda Jacobs 

Chef Linda Jacobs is a graduate of Culinary Institute of America. She ran her own catering business, Soup to Nuts, for 18 years. Linda places an emphasis on sustainable and healthy cooking.

Need to find a farmers’ market near you? Click here to see our local food guide on Farmers’ Markets.
Print Friendly, PDF & Email