Blueberry Sweet Potato Granola Salad

Blueberry Sweet Potato Granola Salad

I gave you a sneak peek at this light summer salad a few weeks ago, and I’m so excited to finally share it here for keeps! Credit for this awesome combination actually goes to a restaurant named “BLUEBERRY” on Avenue M in Brooklyn. It’s a family-friendly place with fluorescent green walls (not their finest choice) and some great outdoor seating. I love to take my kids there because they’ve got great kid food and a frozen yogurt bar to boot! They’ve also got some really great salads on the menu, like a version of this blueberry salad (you’ve got to make a mean salad if it’s literally got your NAME written all over it, right?), and a delicious haloumi salad with grilled veggies and a sesame teriyaki dressing. I must reinvent that one next! They’ve also got an assortment of malawach and shakshuka, and you all know how I love me some Israeli food.

Thanks to Blueberry for giving me the awesome idea of putting granola on a salad, it’s such a fun way to add crunch, especially during the summer months. Enjoy!

11 thoughts on “Blueberry Sweet Potato Granola Salad

    1. The salad can serve 6 as an appetizer. As for the granola, do you mean the one I linked to in the post? That makes quite a bit (about 2 1/2 cups), so feel free to halve the recipe (if you’re only using it for the salad).

  1. I made this for Shavuos when you posted the sneak peek and it was amazing! Thank you so much for all of your delicious recipes!

  2. Woo-Hoo!!! Grazing around for something sensational to serve with lemon-herb marinated grilled chicken. Kaboom! You nailed it for me. So tired of “regular” potato salad, even though I make about 756 killer ones.

      1. Hi Chanie:
        You should know that we live in Idaho, so potatoes are central to the very core of our being. That said, a few fave combos are: 1) very finely minced sundried tomatoes, finely shredded basil, finely chopped kalamata olives, dress with oil & vinegar. 2) very finely chopped daikon radish, finely shredded basil, coarsely chopped celery, coarsely chopped peanuts, dress with a wasabi vinaigrette. 3) Make a mayo-based dressing with a spicy salsa, add some lime for zing. Any kind of potato works; we usually use yukon golds. Hope this sparks some creative combos for you. Enjoy!!!!

        1. Love these combos! My favorite is pretty classic but I’ll share it with you! Red potatoes, hardboiled eggs, pickle relish, mayo, mustard, red onion. That’s it!

          1. Hi Chanie: Any particular mustard? I find that “yellow” mustard can be overpowering, would probably opt for Dijon ….?

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