Pumpkin bread salad with Roquefort and wild blueberry dressing. A spicy vegetable salad to eat under 500 calories.
Wild blueberries from Canada - the little fruity berries actually have been with me for several years. Not only as a delicious, grown in the wild ingredient in my kitchen. But also with many emotional moments that I will definitely remember for ever. And that's why I'm also happy, like Bolle, that I have a really great recipe with the special berries for you here and now: The pumpkin bread salad with Roquefort and wild blueberry dressing brings a lot of Hmmmm! fruity-savory contrasts on the plate. If you really want to eat a delicious salad, then this is the place for you. Anyone who also values a slim foot will also be thrilled - because the lush salad brings just 500 calories. Who can say no ? Exactly.
Incidentally, my personal Blueberry story started just over four years ago. Back then, on a trip to Nova Scotia, I did not just get to know and love the incredibly stunning landscapes of Canada's east coast. Also our travel group has grown incredibly dear to my heart. We had a great time together and many, who already exist, have become long-term friendships. At that time, Jens and Mirja also came up with a special blast and during this journey - secretly - fell in love with each other in the middle of the Blaubeerfelder field. Shortly after the trip, Mirja moved from Kiel to Jens in the direction of Stuttgart. And last summer they got married. It was a great pleasure for me to seal this blueberry love story! By the way, as a small gift for the guests, they cooked - exactly - blueberry chutney.
In the picture: The Blueberry bloggers from lins to the right - Jens, Mirja, Nicole (above), Nic, Marion (above), Ricarda and I.
But what makes the wild blueberries from Canada so "magical"? Maybe it's because they grow completely free in the vast expanses of North America. Wild blueberries have been around in Canada for more than 10,000 years. And they always settle on their own right where they want to. Growing and cultivating as a crop, as we normally know, does not work for wild blueberries. If you dig them out in one place to replant them elsewhere, the blueberry plants are most likely to die. Wild blueberries you have because they are already there. Or you just do not have them.
So you become a blueberry grower because you happen to have blueberries on your land. Or because you are buying specific land, where the wild blueberries have already settled. And Canada has a lot of that. As the blueberry fields are created naturally, they also look very different in size and distribution. There are large areas densely covered with wild blueberries. Or small blueberry islands that prefer to settle on steep slopes.Most use the berries on their property as a welcome extra to live on. They collect their harvest in colorful boxes and bring them to the wholesaler on the same day. There, the berries are inspected, weighed and the farmers receive the fixed purchase price for blueberries. The berries are then read and washed in no time. Part of the Canadian Blueberry harvest is now migrating to local markets and businesses. The other part is frozen as export goods to the rest of the world. So if you want to buy wild blueberries from Canada, you basically have to look for them in the freezer shelf. The particular origin is usually indicated on the large package.
Wild blueberries are different from cultivated blueberries from the greenhouse in terms of size, color and taste. There are small and large, bright red, blue and dark purple berries - just as they grow without influenced breeding in nature on the plant. Their taste is intense - some berries taste a bit sour, some a little sweeter. And they all get along fantastically with sweets and savory dishes.
While the pumpkin and the bread cubes for my salad bake together in the oven, I let the wild blueberries for my dressing once very briefly simmer. Add to that some exciting flavors such as ground vanilla, chilli, balsamic and maple syrup. A piece of butter gives the blueberry dressing a light bond - so yummy! Slightly cooled, pumpkin and bread go along with some blue cheese on fresh green salad ... and over it some generous spoonfuls of wild blueberry dressing ... hmmmmm!
Have it tasty ღ
PS: More tasty wild blueberry recipes from Canada and info on the delicious berries can be found here. Or you follow the Beerchen on Instagram (here I cook the salad for you in picture and sound tonight - so do not miss it!)
The recipe for pumpkin bread salad with Roquefort and wild blueberry dressing
1 onion, peeled & in slices
1 tablespoon olive oil
4 tablespoons vegetable stock
1 garlic clove, pressed salt & pepper
100 g Baguette coarsely diced, like stale
150 g wild blueberries from Canada (TK) - 2 tablespoons water - 4 tablespoons balsamico - 1 tablespoon maple syrup - 1 teaspoon butter
1 Pinch of chilli powder
1 pinch of ground vanilla
2 large handfuls of mixed salad
50 g Roquefort (blue cheese)
1 chopped spring onion
Preheat the oven to 200 degrees top/bottom heat.
Pumpkin Throw Put the onions and onion slices together with olive oil, vegetable broth, garlic and some salt & pepper in a small casserole dish and mix well. Bake the pumpkin in the oven for 10 minutes. Then open the oven and distribute the bread cubes on the pumpkin. Bake for another 10 minutes. Take the mold out of the oven, stir the pumpkin and bread cubes once and allow to cool to cool.
In the meantime, place the blueberries and balsamico in a small saucepan and bring to a medium boil. Then add the maple syrup, chilli powder, vanilla and some salt and pepper and simmer for 5 minutes until the blueberries have disintegrated a little.Crumble the blue cheese over it and arrange the blueberry dressing on the salad. Garnish with the chopped spring onion.