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Cranberry Blueberry Spring Mix Salad

Yummy Eats Daily
This Cranberry Blueberry Spring Mix Salad is a vibrant, refreshing dish perfect for summer gatherings or light lunches. It’s loaded with juicy berries, crunchy cucumber, sweet citrus, and sunflower seeds—all tossed in a tangy blueberry balsamic vinaigrette for the perfect blend of sweet, tart, and savory.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 280 kcal

Ingredients
  

For the Salad:

  • 1 heaping cup fresh blueberries
  • 1 4–5 oz bag mix greens
  • ½ English cucumber chopped
  • ½ cup mandarin orange segments
  • ¼ cup dried cranberries
  • 2 –4 tbsp roasted unsalted sunflower seeds

For the Dressing:

  • 1 cup fresh blueberries
  • ⅓ cup balsamic vinegar
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • 1 tsp sea salt
  • ⅛ tsp black pepper
  • ½ cup avocado oil or olive oil

Instructions
 

  • Blend all dressing ingredients except oil.
  • Slowly add oil to emulsify.
  • Wash and dry greens.
  • Toss greens, cucumber, and blueberries with dressing.
  • Top with oranges, cranberries, and sunflower seeds.
  • Serve immediately.
  • See full steps with tips & photos → https://p4pd.org/cranberry-blueberry-spring-mix-salad/

Notes

  • For added protein, top with grilled chicken or quinoa.
  • Dressing can be made ahead and stored in the fridge for up to 5 days.
  • Use a mix of berries (like raspberries or blackberries) for extra color and flavor.
  • Add crumbled feta or goat cheese for a creamy, tangy finish.