Blueberry Salad with Walnut Maple Hemp Clusters

Yum, yum, yum.

This is definitely the season for salads. Inspired by my raw vegan experimentation, I have finally become fond of big beds of lettuce, spinach, arugula, ect. Although this Vegetarian Times inspired salad is not raw, it’s pretty close. And the clusters could absolutely be dehydrated instead of sauteed…but I haven’t got much time for dehydrating during these busy summer days, and I’d prefer my meals done in 5 minutes, rather than 15 hours.

I’m shocked at how filling this dish was. Is it the hemps seeds? I haven’t used them much before, so maybe they’re the reason my tummy was so deliciously full after a portion of this sweet salad.

I used these portions to make enough for Jim and I and ALL of my clients, so feel free to half it so make a smaller version.

5 cups baby spinach

5 cups baby arugula

5 cups chopped Romaine, or any other lettuce

1 1/2 cups frozen or fresh blueberries, plus 3/4 cup fresh blueberries

2 cups raw walnuts

3/4 cup hemp hearts or seeds

1/3 cup pure maple syrup

1/4 cup organic grape wine or grape juice

1/2 cup olive oil

1/4 cup fresh lemon juice

1 tsp cinnamon

1/2 tsp sea salt

*Extra hemp hearts and pumpkin seeds for garnish (optional)

• In a frying pan over medium heat, toast walnuts for about 5 minutes
• Add hemp hearts and cinnamon and stir them into the walnuts
• Once covered, pour in maple syrup and continue stirring for a few more minutes, until everything sticks together
• Pour walnut pieces on a plate or parchment paper on a baking sheet and let cool for 30 minutes
• For the dressing, blend 1 1/2 cups blueberries, olive oil, grape wine, lemon juice and sea salt together in a blender
• Toss spinach, arugula and lettuce with the walnut clusters, 3/4 cup blueberries, blueberry dressing and additional hemp hearts and pumpkin seeds if desired