Blueberry, Quinoa, & Avocado Salad with Feta and Toasted Pecans

Blueberry Avocado Quinoa Salad

This satisfying salad is superfood nirvana — a tasty bowl of goodness. It would be equally good with some baby arugula or spinach mixed in.
Course Salad
Cuisine American
Servings 4 servings
Calories 450 kcal


For the Salad

  • 1 cup Root 24 Farms fresh organic blueberries rinsed
  • 1 ripe avocado cut into bite-sized chunks
  • 2 cups quinoa
  • ½ cup pecans
  • ½ cup feta, gorgonzola, or goat cheese crumbled

For the Dressing

  • ½ cup avocado or sunflower oil
  • ¼ cup golden or white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves
  • 1 cup fresh basil leaves
  • salt and pepper to taste


  • Preheat oven to 325°F°.
  • Spread pecans on a baking sheet and roast for 12 minutes. Let cool.
  • Combine all the salad ingredients, except pecans, in a medium size bowl.
  • Place all the dressing ingredients in a blender and blend until smooth.
  • Drizzle dressing lightly over salad, tossing to distribute evenly. Add more to your liking.
  • Sprinkle with toasted pecans and serve.


450 calories per serving | 13g fat | 62g carbohydrates | 16g protein
Keyword blueberries, organic

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