Quinoa and Arugula Salad with Blueberry Balsamic Vinaigrette


A Note from Feedfeed

Caitlin of FromMyBowl made the perfect light summer salad full of cruncy veggies! She tops it off with a 5-ingredient Blueberry Balsamic Vinaigrette where she uses frozen blueberries, so you can enjoy it all year round! 

To see more recieps inspired by Cascadian Farm, click here!

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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 5-6

Recipe Card


  • 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 teaspoon tsp Salt
  • For the Quinoa & Arugula Salad:
  • 1/2 cup dry Quinoa, cooked and cooled
  • 5 oz Arugula
  • 1 Gala Apple, diced
  • 1 medium English Cucumber, sliced
  • 1 Shallot, thinly sliced
  • 1/4 cup Fresh Basil, finely sliced
  • 1/2 cup Walnuts, roughly chopped
  • Black Pepper, to taste


  • Step 1

    First, prepare the Blueberry Balsamic Dressing. Add all ingredients to a blender and process for 20-30 seconds, or until smooth.

  • Step 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.

  • Step 3

    Divide the Salad equally onto serving plates, then top with additional Vinaigrette and Black Pepper.