Blueberry Orange Salad With Orange Lavender Vinaigrette

Prep Time
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"This can be a side dish or light main dinner course. Adapted from the local PBS station cooking show."

Original recipe yields 5 servings


  • Serving Size: 1 (308.3 g)
  • Calories 465.1
  • Total Fat - 24.9 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 342.5 mg
  • Sodium - 603.8 mg
  • Total Carbohydrate - 18.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 13.8 g
  • Protein - 43.9 g
  • Calcium - 466.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 59.2 mg
  • Thiamin - 0.3 mg

Step 1

Place orange juice, lavender and honey in a 2-quart nonreactive

Step 2

Pan over high heat and cook until reduced to 1/3 cup. Cool to room temperature.

Step 3

Place cooled reduced orange juice, mustard, onion powder, oil and

Step 4

Vinegar in a blender and blend until smooth. Salt and pepper to taste.

Step 5

Place salad greens in serving bowl. Sprinkle with berries, pine nuts, oranges and cheese.

Step 6

Toss with vinaigrette and serve, or put in refrigerator to chill before serving.

Tips & Variations

No special items needed.



Lovely salad, Mikekey. All the ingredients make this salad shine right through, but the dressing is the cherry on the top; loved the lavender in it and you haven’t tried lavender, well, you definitely should try it! I wasn't able to find dried blueberries, therefore, used fresh and added dried cranberries. I forgot to add the toasted pine nuts for the initial picture, but soon realized it, and we had it over the top; they made the salad taste even better. YUM! Thank you, Mikekey, for sharing. Made it for PickMe tag.

review by:
(19 May 2020)