Summer Season Picnic Salad with Blueberries & Vegan “Feta”

Summer Season Picnic Salad with Blueberries & Vegan “Feta”

This summertime picnic salad with blueberries, corn and vegan “feta” design almond cheese is rejuvenating, crowd-pleasing, and packed with goodness.

This post is sponsored by BC Blueberries.

An overhead shot of fresh blueberries in a red-handled enamelware pot on a marble background.

A grid of 4 images shows: swooped out mixture of vegan

An up close, overhead shot of a summer picnic salad with corn, blueberries, garlic scapes, pink rice, and pieces of vegan

Over in my neck of the woods, we’re type of racing to the goal to make it through today. My partner and I have actually both been going a little insane with our particular work recently, pulling and extending into brand-new areas all the while. Development is amazing, however complicating your presence by thinking of work all the time is not!

Once we press simply a couple more things off our plate, we’re golden. I have actually bookmarked a couple of nourishing dishes that I prepare to make at a really leisurely rate. I’m loading my beach bag with a lot of beverage and reading product for some bright days. And I’m back on that coffee train (so weak haha), so cold brew will ABOUND. Low essential summertime living with our pet dog in tow.

I believe everybody requires a crowd-pleasing potluck/beach picnic contribution when summer season happens. I’m hoping I can fix that for a couple of individuals with this summertime picnic salad with blueberries. For me, making this type of meal generally implies a grain salad with great deals of fresh veggies, herbs, a protein-packed component, an easy dressing, and a couple of parts that are interesting/unexpected. For this specific salad, I stir in a hearty quantity of juicy highbush blueberries (the huge ones) and some absolutely vegan, almond-based “feta” design cheese to tempt my individuals in. It’s a winner genuine!

We remain in peak strawberry season in Ontario today, and generally when that occurs, I begin yearning other berries instantly. Fortunate for me, BC blueberries are entering their stride real quickly (now till August), and they’re dispersed all throughout Canada. I actually hope you attempt this dish with its salty, nutty, mouth-watering, sweet, and juicy components. If you ‘d like a bit more blueberry motivation, there’s plenty on the BC Blueberries site.

If you like this summertime picnic salad with blueberries, you may likewise enjoy my Shaved Zucchini Salad with Plum, Herbs & Almonds.

An overhead shot of ingredients for a summery grain salad on a cutting board.

A zoomed out overhead shot of a summer picnic salad with corn, blueberries, garlic scapes, pink rice, and pieces of vegan

Summer Season Picnic Salad with Blueberries & Vegan “Feta”

This summertime picnic salad with blueberries, corn and vegan “feta” design almond cheese is rejuvenating, crowd-pleasing, and packed with goodness.

Course Salad, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright


  • Mixer


Vegan Feta

  • 1 cup slivered almonds, soaked for a minimum of 1 hour
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon great sea salt
  • 1/2 teaspoon mellow/light miso(* )1/3
  • cup water, plus additional if required Dressing


  • tablespoons apple cider vinegar 1
  • tablespoon pure maple syrup 1
  • teaspoon Dijon mustard 1/4
  • cup(* )olive oil or grapeseed oil sea salt and ground black pepper, to taste Salad
  • 1


  • uncooked/raw entire grain rice of your option 2 cobs of corn, husks got rid of
  • 3-4 garlic scapes, difficult parts of the stem gotten rid of
  • 1 ripe, however company, peach/nectarine, pitted and diced
  • 1 cup
  • blueberries 2 sprigs
  • basil, leaves sliced (I utilized half purple basil and half Thai) 2 sprigs
  • mint, leaves sliced Directions Make the feta. Drain pipes the almonds and move them to an upright mixer. Include the lemon juice, olive oil, miso, salt, and water to the mixer also. Whizz this mix on high till entirely smooth and velvety.

Scrape the almond cream mix into a little bowl and cover with cling wrap. Let the cream established in the fridge for a minimum of 2 hours.

  • Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper. Obtain the almond cream and scrape it out onto the parchment-lined baking sheet. With a spatula, spread out the cream out into a circle, about a 1/2 inch thick. Move the tray into the oven and bake till gently firm on the top, about 35 minutes. The colour will likewise appear a shade or more darker on the top. Transfer the baked “feta” to the fridge and let it establish while you prepare the remainder of the salad.
  • Make the dressing. Integrate the apple cider vinegar, maple syrup, Dijon mustard, oil, salt, and pepper in a sealable container. Close the cover tight and shake intensely to integrate. Reserve.
  • Prepare rice according to package instructions. Transfer warm rice to a big bowl and put half of the dressing over top. Toss to integrate.
  • Heat a cast iron frying pan over medium high heat and location the corn cobs and garlic scapes in the pan. Prepare veggies, turning over regularly, till charred on all sides and gently softened. Transfer veggies to a cutting board.
  • Cut the kernels off of the corn cobs and cut the scapes into 1-inch pieces. Include corn and scapes to the bowl with the rice. Include the diced peach, blueberries, basil, mint, and staying dressing to the bowl, and toss to integrate. Examine the salad for spices at this moment and change if essential.
  • Obtain the “feta” from the fridge. Utilizing a spoon, make little scoops of the “feta” for a fallen apart look. It must resemble the texture of goat cheese. Usage about half of the “feta” to top the salad.
  • Serve summertime picnic salad instantly or location in a sealed container to keep for approximately 5 days in the fridge.
  • Notes
  • Feta approach adjusted from The Vegetarian Times

If you can’t discover garlic scapes where you live today, do not hesitate to replace sliced green onions, very finely sliced shallots and even a 1/2 cup of thin red onion pieces.

  • Likewise, it goes without stating that if you consume dairy, simply utilize about 1/3 cup collapsed feta cheese of option.
  • * This post was produced in collaboration with
  • BC Blueberries

A 3/4 angle shot of a summer picnic salad with corn, blueberries, garlic scapes, pink rice, and pieces of vegan

All opinions/endorsements are my own. Thanks for supporting! Published in earthy, gluten complimentary, grill, improved sugar-free, salad, salty, side meal, sour, spring, summertime, sweet, vegan Program

21 remarks.

Lindsey That vegan feta! So great:-RRB- Enjoying all the tastes and colors going on in this summertime salad, Laura! Wanting you both more minutes of ease and brightness! xo

  • Reply

    Sarah|Well and Complete I’m happy you chose to get some things off your plate and streamline a little!! In some cases I absolutely feel that “I require to do whatever simultaneously” sensation and it’s simple to overdo a lot of tasks that can get frustrating in a rush. This post is the support I require to offer myself a little break:-RRB-

  • Reply

    Annie This is so excellent! Feta has actually been an oddly huge yearning of mine considering that going vegan (never ever actually enjoyed it prior to though … go figure). Thanks for sharing, can not wait to attempt this out!

  • xx Annie
    Alexandra Charred corn is the very best! It’s such a fantastic summertime taste. As constantly, these pictures are on point:-RRB-

  • Hope you’re feeling less stressed out quickly!


    Jessie|Kitschen Feline Wow, this is so exceptionally beautiful. I’m absolutely brand-new to the idea of the vegan feta and it’s interesting me!:-RRB-

  • Reply

    Sherrie I’m actually going nuts over this vegan feta Laura! And all of this charm in a bowl too. I hope more breath and lightness enters your life all summertime long. All the love, xx!

  • Reply

    Jessie Snyder This is summertime, Laura, you accomplished! Definitely spectacular, and with blueberries and corn together– I believe you are onto something! I require to take a fracture at this almond feta, I enjoyed your breeze about it;-RRB- “its salted”– PERFECT. And a huge ole fist pump for cutting things out of life that keep you from shimmering. Life is too short lived to not. Hope you 2 have a chill week + weekend, lady. Hugs!

  • Reply

    TUULIA High fives for less tension and more chill time, I intend on providing myself more time off too. It’s so simple to get overwhelmed when your work is likewise a way of life/ pastime, however taking a while off and producing limits make some magic too:-RRB- And yes, that feta sounds incredible! As does the salad, I like berries in a salad in the summer season. xo!

  • Reply

    Cassie Looks soooooo stunning! I have actually actually been wishing to make the most out of my weekends and going any place the sensation takes me!

  • Reply

    robyn holland| Love the pairing of charred corn and blueberries here. Which vegan feta sounds surprise, however method excessive effort for this dairy consuming lady, LOL– so genuine feta it is! Can’t wait to attempt this. You are fantastic. xo

  • Reply

    danielle|rooting the sun such a stunning addition of garlic scapes, laura! i’m actually in love with this salad. not to point out blueberries and corn sounds an alluring mix. i love how brave you are with vegetarian food, you’re a big motivation daily. delighted vacation xo

  • Reply

    Dana Stunning dish! The vegan feta was scrumptious, however came out more like a smooth cream cheese for me than a crumbly feta. Could it refer cooking it longer or at a greater temperature? Any other tips?

  • Reply

    Laura Hi There Dana,

    • It is naturally more on the velvety side– sorta like soft goat cheese. I believe if you wished to attempt and get it more crumbly, longer baking and chilling time may be essential. And even some sort of over night pressure with numerous layers of cheese fabric might assist.

      – L
      Dana Thanks! I’ll consider that a shot at some point. On the other hand this weekend I’m going to make the cheese once again (velvety design)– bake a cornmeal tart, include the cheese as the very first layer, top that with homemade basil pesto, and top that with marinaded tomatoes. Can’t wait!

      • Tori// Gringalicious

        OMG, this salad, YESSSS!!!!!! I love how fresh and seasonal it is. The type of salad that motivates everybody around to consume much healthier!

  • Reply

    Nik This is most likely among the most stunning pictures of a grilled corn salad I have actually seen this summertime!!! Stunning as constantly, Laura!

  • Reply

    Julia Simply saw your book on amazon!!! OMGOMGOMG Can not wait till the preorder opens i ´ m so curious for all the dishes you produced for that! So while I need to practice my persistence I will attempt this beautiful mix of a salad, I constantly like tossing veg and fruit together, however didn ´ t do that with blueberries yet!And that “feta”!!

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