Name: Blueberry Spinach Salad Bowl with Orange Vinaigrette
Prep time: 15 min
Total time: 30 min
Ingredients: ½ tsp. orange zest; 2 tablespoons juice from 1 orange; 1 tablespoon white wine vinegar; 1 tablespoon snipped fresh herbs, such as parsley, chives, or dill; 1½ teaspoon Dijon-style mustard; Sea salt and freshly ground black pepper, to taste; 1 small sweet potato, peeled and thinly sliced; 1 teaspoon orange juice; ⅛ teaspoon curry powder; ⅛ teaspoon paprika; 3 cups fresh baby spinach; 1¼ cups cooked wheat berries; ½ of a 15-oz. can no-salt-added cannellini beans, rinsed and drained; ⅔ cup fresh blueberries; ½ of an avocado, seeded, peeled, and sliced; Optional toppings: sliced green onions, sliced radishes, and/or fresh orange slices

Prep-time: 15 minutes / Ready In: 30 minutes
Makes 2 bowls
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Spice-enhanced oven-roasted sweet potatoes and a brightly flavored dressing make these colorful bowls extra special.

By Nancy Macklin, RDN, Jan 13, 2020

Ingredients

Orange Vinaigrette

½ tsp. orange zest
2 tablespoons juice from 1 orange
1 tablespoon white wine vinegar
1 tablespoon snipped fresh herbs, such as parsley, chives, or dill
1½ teaspoon Dijon-style mustard
Sea salt and freshly ground black pepper, to taste

Bowls

1 small sweet potato, peeled and thinly sliced
1 teaspoon orange juice
⅛ teaspoon curry powder
⅛ teaspoon paprika
3 cups fresh baby spinach
1¼ cups cooked wheat berries
½ of a 15-oz. can no-salt-added cannellini beans, rinsed and drained
⅔ cup fresh blueberries
½ of an avocado, seeded, peeled, and sliced
Optional toppings: sliced green onions, sliced radishes, and/or fresh orange slices

Instructions

Make Orange Vinaigrette: Remove ½ tsp. zest and squeeze 2 Tbsp. juice from 1 orange. In a small bowl whisk together zest and juice, white wine vinegar, fresh herbs, and Dijon-style mustard. Season with salt and pepper to taste. Set aside.
Preheat oven to 375°F. Line a baking sheet with parchment paper. Arrange sweet potato slices in a single layer on baking sheet. In a small bowl stir together orange juice, curry powder, and paprika. Brush over sweet potato. Bake 15 to 20 minutes or until tender. Cool potato in pan on a wire rack.
Divide spinach between two bowls. Top with sweet potato, wheat berries, beans, blueberries, and avocado. Drizzle Orange Vinaigrette evenly over bowls. Add desired toppings.

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7 Comments

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(5 from 4 votes)

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Carol12 months ago

I enjoy the healthy recipes

Stephanie1 year ago

Nice combination of flavors!

Maire1 year ago

This was a very tasty combination of flavours. The vinaigrette is delicious.

Joanne2 years ago

What can you substitute for wheat berries?

Ximena2 months ago

I would try quinoa or barley ☺️

VelDean1 year ago

I really like Farro and it might be a good substitute for the wheat berries.

Martha2 years ago

This is a delicious dish and absolutely beautiful. I made a single big salad to sit out for company and it went over extremely well. After this one, I’m excited to try out some other recipes from the site.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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