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+ servings
A green salad recipe with fresh vegetables, blueberries and pine nuts.

Garden Salad Recipe with Creamy Vinaigrette

Spring leads to light delicious meals often paired with a great salad! This easy Garden Salad Recipe with Creamy Vinaigrette is as delicious as it is pretty and easy to make.
Course Lunch or Dinner
Cuisine American #Vegan #Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 262kcal
Author Deb Clark


  • 8 cups salad greens torn or cut into bite sized pieces
  • ½ red bell pepper
  • 1 carrot thinly sliced
  • 1 green onion thinly sliced
  • ¼ cup red onion sliced into slivers
  • ½ cup cherry tomatoes sliced in half
  • 1 cup blueberries
  • ¼ cup pinenuts
  • Homemade Vinaigrette
  • 1 tbsp cashew butter
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup olive oil
  • 1 shallot thinly sliced


  • The ingredients I've listed are a suggestion. Don't be afraid to use YOUR favorite seasonal salad ingredients!
  • Clean and dry the salad greens. Tear or dice them into bite sized pieces. Add to a large salad bowl.
  • Clean and prepare the vegetables and fruit. Slice and dice - add to the salad bowl.
  • Prepare the vinaigrette. Add all of the ingredients to a mason jar. Screw the lid on tightly. Shake, shake, shake hard until all of the ingredients are combined and the oil is emulsified. 
  • Before serving, lightly drizzle the dressing on the salad and toss. Leftover vinaigrette stores in the refrigerator for up to a week!


Calories: 262kcal | Carbohydrates: 13g | Protein: 2g | Fat: 23g | Saturated Fat: 3g | Sodium: 219mg | Potassium: 263mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2710IU | Vitamin C: 32.1mg | Calcium: 10mg | Iron: 1.2mg