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Close up of blueberry grape salad in a white bowl placed on a marble surface.

Blueberry Grape Salad

This simple Blueberry Grape Salad is filled with fresh blueberries, sweet black grapes, and creamy avocado, all tied together with a tangy balsamic glaze. It’s quick to prepare and full of vibrant flavors.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Shilpa

Equipment

Ingredients

For the Salad:

  • 2 cups mix of salad greens arugula, baby spinach, lettuce
  • 1 large cucumber peeled and sliced
  • 1 avocado peeled and sliced
  • ½ cup blueberry
  • ¼ cup black grapes cut in half
  • 2 tablespoons blue cheese diced into small pieces
  • 2 tablespoons mixed seeds pumpkin seeds, sunflower seeds, pine nuts
  • 2 tablespoons olive oil
  • ½ lemon juiced
  • Salt to taste

For the Balsamic Glaze:

Instructions

  • Prepare the Fruits and Vegetables: Wash and dry the mixed greens. Peel and slice the cucumber and avocado. Wash and dry the grapes and blueberries, then halve the grapes.
  • Make the Balsamic Glaze: Mix balsamic vinegar with sugar in a small saucepan. Heat the mixture over low heat, stirring until it thickens slightly. Cool for 15-20 minutes.

Assemble the Salad:

  • Place mixed greens and cucumber in a large bowl. Sprinkle with salt and drizzle with olive oil; mix gently.
  • Add the avocado and drizzle with lemon juice. Top with grapes, blueberries, and seeds.
  • Drizzle balsamic glaze over the salad and add blue cheese.

Notes

  • Chill your fruit! Cold fruit makes for a more refreshing salad. Pop the blueberries and grapes in the fridge for about 30 minutes before assembling the salad.
  • Toasting the seeds adds a nice crunch. Simply toss them in a dry skillet over medium heat for a few minutes until fragrant and lightly browned. Be careful not to burn them!
  • Don't dress the salad too early. The balsamic glaze can cause the greens to wilt if added too far in advance. Dress the salad just before serving.
  • The balsamic glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 250kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 56mg | Potassium: 469mg | Fiber: 6g | Sugar: 10g | Vitamin A: 401IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 1mg
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