I've only been to a handful of them all together, but I really enjoy them when I
have the opportunity to go. I learn so much from other bloggers and we have so
much fun together!
Next month is the Food and Wine Conference, which is held annually in Orlando
at Rosen Shingle Creek. I would LOVE to attend this conference! Wish Farms is
hosting a "blueberry toss" recipe contest and the person that wins the contest gets
to attend the conference and also wins a gift card and a flat of blueberries.
I would be in blueberry heaven!! I really want to go to this conference so I have
been racking my brain thinking of ideas!
My family and I eat blueberries daily. They are so good for you and delicious too! We
put them in smoothies, on our oatmeal, in salads, baked goods and eat them right out
of the container, so I didn't have any problem coming up with a blueberry salad recipe!
For this salad I combined my love of oven roasted vegetables with fresh greens, blueberries
and roasted pecans. Roasted Vegetable & Blueberry salad is perfect for lunch or dinner and
it's so colorful and healthy too!
The sweetness of the blueberries and sweet potatoes pair well with the crunch of the
green beans and pecans over fresh baby kale and greens.
Serve the salad with your favorite salad dressing or try my blueberry sunflower dressing
made with blueberries, sunflower butter, lemon juice and almond milk.
Have you tried blueberries in a salad? If not, give it a try - I think you'll like them!
Roasted Vegetable and Blueberry Salad with Blueberry
1 - 5 oz. package Baby Kale & Spring Mix
2 sweet potatoes, peeled and cubed
1/2 lb. fresh green beans, trimmed and washed
1/2 C chopped pecans, toasted
6 oz. container Wish Farms blueberries, divided
1 T olive oil
salt and pepper
1 T lemon juice
2 T sunflower butter
1/4 C unsweetened almond milk
Preheat oven to 400 degrees and line a baking sheet with aluminum foil.
Place sweet potato cubes and green beans on the baking sheet. Drizzle
with olive oil and toss to coat. Sprinkle vegetables with salt and pepper.
Place the baking sheet into the oven and roast vegetables for about 20
minutes or until tender, but still crisp.
While vegetables are roasting make the salad dressing by combining
1/3 cup of blueberries, lemon juice, sunflower butter and almond milk
in a small blender. Blend until smooth.
To serve - divide salad greens onto four salad plates. Top with roasted
green beans and sweet potatoes. Sprinkle with blueberries and pecans.
Drizzle with blueberry sunflower dressing.