The Wellness Salad from the Cheesecake Factory is loaded with nutritious veggies, fruit and nuts. But, the blueberry and lemon vinaigrette dressing is the real star of the show!
Who doesn't love the Cheesecake Factory? If you've never been to this famous American restaurant chain, you'll become a fan once you make this copycat recipe of their popular vegan Wellness Salad.
Here's what's in The Cheesecake Factory's Wellness Salad Recipe:
- Kale
- Butter Lettuce
- Arugula (aka rocket)
- Broccoli
- Blueberries
- Red Grapes
- Red Onions
- Toasted Almonds
- Sunflower Seeds
- Roasted Pears
- Avocado
What seems like an unlikely pairing of fruit and veg, turns out to have a perfectly balanced flavor profile.
This is one big addictive salad. And, it's uber healthy!
How To Make The Cheesecake Factory Wellness Salad
- Preheat your oven to 400° F (200° C). Line a baking tray with parchment paper.
- Peel your pear and cut half of it into rough pieces. Reserve the other half for another use. Place your pears and almonds on the baking tray and drizzle the pears with 1 teaspoon lemon juice. Roast for 10-15 minutes. Keep a close on the almonds, as they catch quickly.
- Next, we're going to blanch the broccoli. In a small saucepan, bring 3 cups of water to a hard boil. Add the broccoli. Reduce the heat to a simmer, and simmer for 2 minutes.
- Combine your olive oil, vinegar, Dijon mustard, lemon zest and salt and pepper in the bottom of a large salad bowl.
- Slice your kale leaves into thin strips, removing the bitter stalks, and add them to the salad bowl with the vinaigrette. Using your hands, aggressively massage the kale into the dressing. This softens the kale, and enhances its flavor.
- Using a mortar and pestle, smash the ¼ cup of blueberries for your dressing until they release their juices. Stir the blueberries into the kale.
- Now add the spinach, butter lettuce and arugula to the bowl and toss gently.
- Finally, mix in the roasted pears, toasted almonds, broccoli, red onion, red grapes, avocado, blueberries and sunflower seeds. Enjoy!
Serving Suggestions
The Wellness Salad is lovely on its own, but if you want to add a side here's a few of my favorite serving suggestions:
- Serve with a flatbread like Za'atar Bread - Za'atar Manaquish.
- Make a big batch of Vegan Garlic Knots From Scratch - With Pizza Dough Option.
- Sprinkle on some Vegan Bacon Bits - TVP Recipe.
- This is a great salad to make ahead for a cookout. Serve it with some The Best Vegan Cornbread - No Eggs.
- Add a big dollop of Creamy Gluten Free Hummus.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish.
Frequently Asked Questions About This Recipe
Yes, there's no gluten in this recipe!
You sure can! In fact, if you store it in an airtight container in the fridge, the flavors intensify.
Craving More Easy Vegan Recipes?
Asian Coleslaw With Peanut Dressing
Vegan Couscous Salad With Pomegranate
How To Make Roasted Red Peppers
Healthy Lebanese Eggplant Fatteh
Shaved Brussels Sprouts Salad With Cranberries and Pears
Easy Sweet Potato Salad - Vegan and Gluten Free
Vegan Taco Bowl with Avocado Crema
📖 Recipe
Cheesecake Factory Wellness Salad - Copycat Recipe
Ingredients
- ½ pear peeled, sliced and roasted
- ¼ cup almonds toasted
- ¼ cup broccoli fresh or frozen
- 1½ cups kale thinly sliced with hard stalks removed
- 2 cups spinach
- 1 cup butter lettuce
- 2 cups arugula/rocket
- 1 red onion thinly sliced
- 8 red grapes cut in half
- ½ avocado peeled and roughly chopped
- ¼ cup fresh blueberries
- 1 tablespoon sunflower seeds
Wellness Salad Lemon Blueberry Dressing
- 2 tablespoons olive oil
- 1½ tablespoon white balsamic vinegar
- 1½ teaspoon Dijon mustard
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup blueberries smashed
Instructions
- Preheat the oven to 400° F (200° C). Line a baking tray with parchment paper.
- Peel the pear and cut half of it into rough pieces. Reserve the other half for another use. Place the pears and almonds on the baking tray and drizzle the pears with 1 teaspoon lemon juice. Roast for 10-15 minutes. *see note 1
- In a small saucepan, bring 3 cups of water to a hard boil. Add the broccoli. Reduce the heat to a simmer, and simmer for 2 minutes.
- Next, make the dressing by combining the olive oil, vinegar, Dijon mustard, lemon zest, salt and pepper in the bottom of a large salad bowl.
- Chop the kale leaves into thin strips, removing the bitter stalks, and add them to the salad bowl with the vinaigrette. Using your hands, aggressively massage the kale into the dressing.
- Using a mortar and pestle, smash your blueberries until they release their juices. Stir them into the kale.
- Add the spinach, butter lettuce and arugula, and toss gently.
- Finally, mix in the roasted pears, toasted almonds, broccoli, red onion, red grapes, avocado, blueberries and sunflower seeds. Enjoy!
Notes
- Keep a close eye on the almonds as they're toasting. They catch quite quickly, and it they are over cooked they turn bitter.
- This recipe makes 2 servings, or one very large serving. The nutritional information is based on 2 servings.
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