Blueberry Salad with Spinach and Feta
This Spinach Blueberry Salad is a delightful salad for summer or any season, made with fresh berries, baby spinach, feta cheese, and red onion. It’s dressed in a simple lemon-olive oil-mustard dressing. We love topping it with pecans, though almonds work just as well. Whether served as a side for four or an entree for two, it offers the perfect balance of savory and sweet.
Ingredients
For The Salad Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon dijon mustard
- 1 clove of garlic, peeled and minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Blueberry Spinach Salad:
- 6 cups baby spinach, washed and spin-dried
- ¼ cup thinly sliced red onion
- 1 ½ cups blueberries
- ½ cup strawberries or raspberries, washed and hulled
- ½ cup crumbled feta cheese
- ½ cup pecans or almonds, lightly roasted
Instructions
- To make the blueberry salad dressing: Place all ingredients in a mason jar, put the lid and give it a good shake.
- To Make the salad: Place baby spinach, red onion, blueberries, strawberries (or raspberries), feta, and pecans in a large bowl. Drizzle it with the dressing. Give it a gentle toss.
- Taste for seasoning and add in if necessary. Serve.
Notes
A Few Helpful Notes:
- As in most recipes that use feta cheese as a garnish, I recommend tasting the saltiness of the cheese before adding salt into the dressing. You can then adjust the amount accordingly.
- If you have in on hand, a splash of raspberry vinaigrette (approximately 1 tablespoon) takes this salad to the next level.
- I highly recommend spending a few extra minutes to toast pecans before adding them into the salad. Doing so adds another layer of earthy flavor to the overall recipe. Also, you can swap pecans with other nuts like sliced almonds, walnuts, or even hazelnuts.
- To Make Ahead: You can make this blueberry spinach salad a day before. To do so, prepare the salad ingredients and dressing and store them in separate airtight containers. Drizzle the salad with the dressing right before serving. Give it a toss and serve.
- To Store leftovers: Place the leftovers in an airtight container and store in the fridge up to 2 days.
Nutrition
Calories: 283kcalCarbohydrates: 15gProtein: 6gFat: 24gSaturated Fat: 5gCholesterol: 17mgSodium: 551mgPotassium: 398mgFiber: 4gSugar: 8gVitamin A: 4329IUVitamin C: 31mgCalcium: 152mgIron: 2mg
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