I’ve said it before, and I’ll say it again: the only good thing about summer is the fruit.
So far, I’ve singlehandedly eaten ten pounds of strawberries, six pounds of cherries, a box full of peaches, and around three pounds of blueberries. And that’s just the things I can remember.
I think blueberries are the most versatile fruit by far. Fresh blueberries are my favorite for baking, eating with greek yoghurt for breakfast, and I even throw a couple in my mug while I’m brewing green tea (try it! It’s so good!).
But let’s say you go to the store one day, and find giant boxes of blueberries for cheap. You have no self-control, so you buy one. And then you just have a box of blueberries sitting in the fridge because suddenly you’re out of ideas on how to use them.
This is not a hypothetical, folks. This is exactly my situation.
Thankfully, I found a solution to my problem (if you can really call it that) on pinterest. And the solution is Blueberry Vinaigrette. The original recipe comes from Live Eat Learn, but I tweaked the proportions a little according to my tastes
I’ve had raspberry vinaigrette once at a restaurant and I loved it, so I was eager to try a blueberry version. Particularly a version that didn’t contain refined sugar, so as not to worsen my rash.
It’s not just the vinaigrette that makes this salad so delicious. I also used the dressing as a marinade for the chicken – it’s kind of like balsamic chicken 2.0. Boyfriend had his on top of some balsamic pasta, and I had mine on top of a bed of spinach. Add a couple more fresh blueberries on top, and you have an addictive summer salad.
I turned this into a purple salad by adding beets and red onions, which was really tasty. If you don’t have these, you can go ahead and add whatever veggies you do have. I think mozzarella or even feta would be a good addition, too.
- 1 cup fresh blueberries
- ½ cup olive oil
- 1 tablespoon honey
- 3 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 4 chicken breasts
- ½ cup blueberry vinaigrette
- 4 cups spinach leaves
- 2 medium beets, boiled or roasted
- ½ red onion, sliced
- ½ cup fresh blueberries
- ½ cup blueberry vinaigrette (additional)
- In a blender (or by hand), blend the blueberries and olive oil until mostly smooth.
- Add the honey, balsamic and lemon juice, and blend until combined.
- (Optional) Strain the dressing through a cheesecloth to remove the solid bits left over.
- Preheat the oven to 350 degrees F.
- Grease a baking dish with a little oil and place the chicken breasts flat, not overlapping.
- Pour over ½ cup balsamic vinaigrette. Sprinkle with a little salt and pepper.
- Bake for 25 to 30 minutes, or until internal temperature reaches 165 degrees.
- Allow to rest for five minutes before slicing.
- Divide the spinach leaves into four servings.
- Slice the beets, and divide between each serving.
- Add the blueberries, red onion and sliced chicken breast on top of the spinach.
- Pour over the additional vinaigrette before serving.
Did you like this recipe? Let me know!
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