Blueberry Bagel Salad with Chocolate Vinaigrette and Toasted Cocoa Hazelnuts
Why not?
A lethally zany salad that’s ready in a jiff, filling, and nutrient-dense. This blueberry-chocolate combo might be the wildest of the bagel salads. But, like the Everything and Cinnamon-Raisin versions, it takes about 20 minutes to make, is easy to scale up or down, and is the flavor adventure your mouth has been waiting for. If you’re loco for cocoa, try chocolate chip bagels instead of blueberry.
Ingredients: two entrée-sized salads
Eat your heart out, Wonka.
6 cups spring mix 1 cup LAFF protein crumbles 2 blueberry bagels Cooking spray (or oil for drizzling) ¼ chopped hazelnuts 1 teaspoon baking cocoa powder (unsweetened, Dutch-processed) Sea salt (pinches to taste) 5-6 dried apricots (about ½ cup) 1 avocado 45 grams (4-5 squares) 70% dark chocolate bar 3 tablespoons of fig balsamic vinegar (other fruity-based vinegar) Salt to taste
Method
Croutons: Preheat the oven to 415 Fahrenheit. Line a baking sheet with parchment paper. Cut two blueberry bagels into chunks for croutons. Transfer the chunks to the prepared baking sheet and spray them with cooking spray. Spread the chunks around the baking sheet so that none are touching each other. Bake for 8-10 minutes, stirring after 4 minutes to check the level of toastedness.
Toasted Cocoa Hazelnuts: While the croutons bake, make the hazelnut crunch topping. Heat a small skillet over medium heat. Add ½ cup chopped hazelnuts, 1 teaspoon baking cocoa powder (unsweetened), 1 teaspoon water, and a pinch of salt (whatever kind you like). Stir the hazelnuts so that they’re completely coated with cocoa. Keep them on the heat for 3-5 minutes, stirring every minute or so to check for doneness. The hazelnuts are ready when they’re hot, crunchy, and slightly fragrant.
[Stir the croutons]
Dressing: While you’re keeping an eye on the hazelnuts, make the vinaigrette. Break 4-5 squares (about 45 grams) of high-quality dark chocolate into pieces and put the pieces in a microwave safe container such as a small glass. Microwave the chocolate for 30 seconds. Give the chocolate a stir. Microwave the chocolate again, but for only 15 seconds. Stir again. If the chocolate isn’t completely melted, microwave it again for 15 seconds and stir. Once the chocolate is smooth, add 3 tablespoons of fig balsamic vinaigrette and a pinch of salt. Stir well, taste, and add more salt accordingly. It will be strong. (Death by chocolate is not limited to desserts.)
[Take the skillet with the hazelnuts off the heat and set aside.]
Produce: Dice 5-6 dried apricots, 1 pear, and 1 avocado.
Assembly: Arrange 3-4 cups of spring mix in each of two bowls. Divide the dried apricots, pear, and avocado between the bowls. Top each salad with ½ cup LAFF protein crumbles, toasted cocoa hazelnuts croutons, and blueberry bagel croutons. Drizzle with dressing and sprinkle with flakey salt. Serve additional dressing on the side.
Dressing. Chocolate Dressing.
Notes
Leftover dressing will harden into more of a dip. It’s delicious with a spoon or with raspberries and blackberries. Of course, you can melt it into a drizzle-able liquid if you’d like.
Make the salad nut-free by sprinkling it with cacao nibs or mini-chocolate chips instead of the toasted hazelnuts.
Try different types of salt throughout the recipe. I like to use fine salt in the dressing and on the hazelnuts, but pinches of flakey sea salt on the salad itself.
Not that Bond or Wonka are known for their prudence, but, if you’re sensitive to caffeine, consider boarding this flavor train for lunch instead of dinner…or, of course, these bagel salads are fantastic for breakfast and brunch.
I am not sponsored by or affiliated with companies other than LAFFkitchen.