Blueberry spinach lentil salad with B.C. blueberries

This salad is chock full of Canadian grown ingredients

Image for Blueberry spinach lentil salad with B.C. blueberries

Don't let fresh B.C. blueberry (British Columbia one of the largest highbush blueberry-growing regions in the world)season slip away without using them in new ways, like in this lentil salad.

Blueberry apple cider vinaigrette

1/2 cup B.C. blueberries (fresh or frozen)
3 tbsp olive or vegetable oil
2 tbsp apple cider vinegar
1 tsp honey
1/2 tsp salt
1/2 tsp pepper

Blend all ingredients in a blender until smooth. Keep refrigerated.


3 cups fresh spinach leaves, washed and stems removed
1½ cups fresh B.C. blueberries
1 cup cooked green lentils, cooled to room temperature
3/4 cup sliced apple
1/2 cup goat cheese, optional
1/3 cup walnuts, chopped

Toss the spinach leaves in a small amount of the blueberry apple cider vinaigrette and place at the bottom of a large shallow bowl.

Layer the blueberries, lentils and apple on the bed of dressed spinach.

Drizzle with more vinaigrette and top with goat cheese (if using) and walnuts.