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This is the best easy summer salad-- both healthy and delicious, mixed with quinoa, blackberries, a tangy balsamic vinaigrette, topped with pumpkin seeds and a vegan cashew ricotta. #vegansalad #summersalad #easysaladrecipe #cashewricotta #cashewcheese #blackberries

Summer Blackberry Salad with Cashew Ricotta

Health My Lifestyle
This easy summer salad is both healthy and delicious, mixed with quinoa, blackberries, a tangy balsamic vinaigrette, topped with pumpkin seeds and a vegan cashew ricotta.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course, Salad, Sauces & Dressings, Side Dish
Cuisine American
Servings 4
Calories 420 kcal

Method

  • Stovetop

Ingredients
  

Easy Balsamic Vinaigrette:

  • 1/4 cup oil-free hummus
  • 6 tablespoons balsamic vinegar
  • 2 tablespoons agave syrup

Instructions
 

  • Make the cashew ricotta and store in the fridge until needed. Time saver tip: You can soak your cashews while you continue with the rest of the salad then finish making the ricotta at the end and add it to the top of your salads.
  • In a skillet over high heat, add the quinoa and water and bring to a boil. Once boiling, turn down heat to a simmer and cover for 10-12 minutes until the quinoa is cooked and water has been absorbed. Set aside and allow to cool.

Easy Balsamic Dressing:

  • Meanwhile, make your dressing. In a small bowl measure out the hummus. Then add the balsamic vinegar one tablespoon at a time, mixing it in with a spoon until well incorporated and smooth before adding the next. Lastly, add your choice of sweetener. I used agave syrup because that's what I had on hand but maple syrup would work too.

Assemble Your Salad:

  • Divide the greens into bowls. Add the quinoa, chopped cucumber, blackberries, and raw pumpkin seeds, and cashew ricotta. Drizzle the balsamic vinaigrette over top and enjoy!

Notes

As the main dish this makes 4 servings. As a side salad it makes 6-8 servings.
I made half the cashew ricotta recipe for this salad.
Store leftovers separately in airtight containers in the refrigerator for up to 5 days.

Nutrition

Calories: 420kcalCarbohydrates: 62gProtein: 15gFat: 14gSaturated Fat: 2gSodium: 96mgPotassium: 871mgFiber: 11gSugar: 19gVitamin A: 1216IUVitamin C: 46mgCalcium: 96mgIron: 5mg
Keyword easy, filling, fresh, gluten-free, oil-free, soy-free, summer, vegan
Did you make this recipe?I love seeing how it went! Tag me on Instagram at @healthmylifestyle