Roasted Vegetable and Blueberry Salad with Blueberry Sunflower Dressing

30 mins
6
easy

Lynda McMillen, of the blog Me and My Pink Mixer, is a Virginia native who loves baking, collecting pretty mugs and the color pink.

A self-taught baker and recipe developer, Lynda loves sharing sweet treats, simple eats, parties, travel and the occasional DIY project. Follow her blog to see what she’s mixing up next!

 

Ingredients

  • 1 - 5 ounce package baby kale & spring mix
  • 2 sweet potatoes peeled and cubed
  • 1/2 pound fresh green beans trimmed and washed
  • 1/2 cup chopped pecans toasted
  • 6 ounce container Wish Farms blueberries divided
  • 1 teaspoon olive oil
  • salt and pepper
  • 1 teaspoon lemon juice
  • 2 teaspoon sunflower butter
  • 1/4 cup unsweetened almond milk

Directions

  • 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.