By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.
Teeny, tiny wild blueberries. Tons of flavor and nutritional power packed inside.
In conjunction with the Wild Blueberry Association of North America, Recipe Redux members have been asked to create recipes highlighting the unique flavor of wild blueberries.
This salad has everything you need in one bowl–the quinoa is a complete source of protein, there’s plenty of fiber, and it’s chock-full of antioxidants, vitamins, and minerals thanks to the wild blueberries, butternut squash, baby kale mix, and red onion. Your body will thank you for the boost.
And here’s a fun “Did You Know?” about our star ingredient. Wild blueberries have 2x the amount of antioxidants as regular blueberries! Packed with the antioxidant anthocyanin, wild blueberries offer anti-inflammatory properties and may help boost brain health. Such power in those tiny little wild berries! You can find wild blueberries in the freezer section of your grocery store if you aren’t able to get fresh wild blueberries when they’re in season. The wonderful thing about frozen produce, including wild blueberries, is that most is frozen at the peak of freshness–so you aren’t missing out on any of the nutrients found in fresh products.
Here are more interesting facts about wild blueberries provided by the Wild Blueberry Association of North America:
- One of North America’s native berries, Wild Blueberries are lowbush varieties that are never planted and are harvested commercially only in this special place.
- Wild Blueberries have not been modified or meddled with by man to make them larger or easier to ship – they are the same berry that existed over 10,000 years ago. Mother Nature’s original blueberry.
- Wild Blueberries are leaders in antioxidant capacity; They are rich in anthocyanin, which has powerful antioxidant and anti-inflammatory properties which may help prevent chronic diseases.
- Anthocyanin is a flavonoid found in the deep blue pigments of Wild Blueberries, giving them their color and their antioxidant power.
Wild Blueberry-Quinoa Power Salad
1 cup butternut squash cubes
1 Tbsp. olive oil
1 tsp curry powder
½ cup quinoa, rinsed
1 cup chicken broth
1/3 cup red onion, finely diced
2 cups baby kale mix (or 1 cup finely chopped kale)
¾ Wild Blueberries, thawed and any liquid removed
½ cup walnuts, toasted and chopped
1/2 Tbsp. olive oil
1/2 Tbsp. apple cider vinegar
1/8 tsp. curry powder
1/4 tsp. salt
Pepper to taste
1. Preheat oven to 350 degrees. Spread butternut squash in an even layer on baking sheet, drizzle with olive oil and sprinkle with curry powder. Bake for 25 minutes or until squash can be easily pierced with a fork.
2. Meanwhile, add quinoa and chicken broth to a small saucepan and bring to a boil. Reduce heat to low, cover, and cook for about 18 minutes or until liquid is gone and quinoa can be easily fluffed with a fork. Remove pan from heat and allow to cool slightly, about 5 minutes.
3. In a large mixing bowl, combine roasted squash, red onion, and baby kale mix. Mix together, allowing the kale mix to wilt slightly. Add quinoa.
4. In a small bowl, mix together ingredients for the dressing. Pour over quinoa salad. Lightly mix in blueberries.
5. Serve warm or chilled. Store in refrigerator for up to one week.