Rainbow Power Salad with Blueberry Vinaigrette

This rainbow power salad with blueberry vinaigrette is filled with good for you ingredients like blueberries, chia seeds, avocado, kale, apple cider vinegar and more! Gluten-free, dairy-free and vegan. 

A pink serving bowl with quinoa, chia seeds, strawberries, blueberries, cashews, and avocado on a bed of lettuce.

Ah the life of a food blogger.

I was mid photo shoot with this Rainbow Power Salad with Blueberry Vinaigrette when I called over Michael to help with the photos. Do you ever wonder whose hands are in my photos? Nine times out of ten, it’s Michael. Always willing to stop playing video games or whatever he is doing to help out with my photos. Well for this particular photo I instructed him to drip vinaigrette over a large bowl of salad. He was about to comply to my request when he stopped and asked:

“Wait isn’t this the salad I’m going to be eating for my lunches all week?”
“Um, yes…”
“So why are we drizzling salad dressing all over it? Won’t it get soggy?”
Welp. He had a point. Sometimes you’re mid photo shoot and you just forget. You forget that you’re going to eat the stuff you just made. And maybe, just maybe you shouldn’t smother blueberry vinaigrette all over your salad that you plan on eating for the week because it will most likely get gross.
A hand pouring blueberry vinaigrette over a bowl of salad.
Michael could probably write a whole book on what it’s like to date a food blogger. Endless amounts of props and backgrounds and lighting strewn across the apartment. Mismatched bowls and plates hiding in the cabinets. A whole drawer (yes, a whole one) dedicated to placemats and fabric for taking pictures. The list goes on.
In the end, we drizzled the dressing only over my salad that I was going to eat for lunch the next day. Because sometimes you have to sacrifice a little soggy kale (which actually wasn’t even soggy the next day – woot!) for a thing of beauty.
And ladies and gents, this salad is just pure beauty as far as salads go. It has a powerful punch of antioxidants, protein, and straight up goodness. The problem with a lot of salads is that they leave you hungry, craving anything and everything only an hour after eating. But not this salad.
Chock full of of berries, nuts, cooked quinoa, chia seeds, and avocado, this rainbow power salad with blueberry vinaigrette will keep you satisfied until your next meal. As written, this recipe is vegan, but you can easily add some chicken, salmon, or other lean meat for some extra protein!

A bowl of salad with avocado, strawberries, kale, blueberries and cashews with a small bowl of blueberry vinaigrette on the side.

Rainbow Power Salad with Blueberry Vinaigrette

This rainbow power salad with blueberry vinaigrette is filled with good for you ingredients like blueberries, chia seeds, avocado, kale, apple cider vinegar and more! Gluten-free, dairy-free and vegan. 
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course, Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 304kcal
Author: Megan


  • 1 bunch kale (stems removed and cut into pieces (about 8-10 stems))
  • 1/2 cup quinoa (rinsed)
  • 1 cup water
  • 1/2 cup raw or roasted cashews
  • 3/4 cup fresh blueberries
  • 3/4 cup strawberries (hulled and quartered)
  • 2 tbsp chia seeds
  • 1 avocado (diced)
  • blueberry apple cider vinaigrette (below)

Blueberry Apple Cider Vinaigrette

  • 1 cup fresh blueberries
  • 1/4 cup apple cider vinegar
  • 1/4 cup oil (canola, vegetable, olive, etc.)


  • In a food processor, combine ingredients for blueberry apple cider vinaigrette. Pulse until combined. Store in an air tight container in the refrigerator until ready to use.
  • To cook the quinoa, add quinoa and water to a small pot. Heat over medium high heat until you bring it to a boil. Once it starts boiling, place a lid on top of the pot and bring it down to a simmer. Cook for 15-20 minutes, until the water is evaporated. Fluff quinoa with a fork.
  • To make the salad, combine kale, quinoa, cashews, blueberries, strawberries, chia seeds and avocado together. Drizzle the blueberry vinaigrette over the top and serve immediately.


Calories: 304kcal | Carbohydrates: 25g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 444mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 29.5mg | Calcium: 57mg | Iron: 2.2mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!
about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

5 from 1 vote (1 rating without comment)

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  1. I loved reading this post because I could relate SO much! My fiancé is constantly waiting (hungrily I might add) an extra 30 minutes for lunch while I get the “perfect shot” or holding props as I photograph. Oh the perks of living with a food blogger. I still think they’re lucky because they get all this awesome food all the time! It’s a great trade off!

    1. Thanks Liz! I’m so glad you can relate haha! Michael now refers to himself as “the hand model of A Dash of Megnut.” Too funny what these men in our lives have to deal with – but I completely agree, they totally get all the perks of living with food bloggers!

  2. Erin @ Thanks for Cookin'! says:

    Hahaha great post! So relatable! #foodbloggerprobs

    The salad looks yummy, too! I love fruity vinaigrettes!

    1. Thanks Erin!! I feel like so many bloggers can relate to the hungry husband/boyfriend/family haha

  3. Emma @em-poweredwellness says:

    Pretty salads are the best 🙂 makes eating all those awesome veggies and nutrients that much better!