A Vermont Summer In A Bowl
One of the highlights of living in rural Vermont for years was the abundance of u-pick farms across the state. It was my favorite summertime activity.
Every year during the height of the season in July and August, I would return home with more fresh berries than I knew what to do with. I developed this recipe to move beyond muffins and jam, bringing a farm-fresh harvest to the dinner table.
The problem with most blueberry salads is that they are either too sweet or they turn into a soggy mess before they reach the table. After testing this recipe on family and friends many times over the years, I perfected it to solve both problems.
Here is why this recipe has become a staple in my kitchen:
- The Perfect Sweet and Savory Flavor Balance: We lean into blueberries’ savory side, balancing their sweetness with thinly sliced red onions, salty feta, and lightly toasted pecans.
- Earthy and Buttery Greens: While you can use any salad greens, I recommend a mix of baby spinach and red lettuce. Something I see a lot of restaurants do. This mixture offsets the spinach’s earthiness with a buttery flavor that complements the berries perfectly.
- Easy to customize: Out of red onions? Use thinly sliced scallions. Got nut allergies? Toasted pumpkin seeds or sunflower seeds are great, crunchy substitutes for pecans.
- Built for a crowd: Toss in a handful of raspberries or sliced strawberries for more flavor variety and a vibrant red, white, and blue look, perfect for serving around the 4th of July.
Ingredients You’ll Need
To make this fresh blueberry spinach salad recipe, you will need two sets of simple ingredients: The dressing and the salad ingredients.
I listed the full list of ingredients and exact amounts in the recipe card below, but here are a few helpful notes from my recipe testing before you get started:
For The Balsamic Dressing:
I used my go-to Lemon Balsamic Dressing for this blueberry feta salad to bring the earthy ingredients together with a tangy yet slightly sweet finish.
Here is what you will need:
Balsamic vinegar: While any of your favorite balsamic vinegars would work, I recommend choosing a balsamic vinegar labeled “aged,” ideally from Modena. It offers a thicker texture and is a little sweeter.
Lemon juice: I highly recommend using freshly squeezed lemon juice. It makes a noticeable difference compared to the bottled kind.
Fresh garlic: I almost always use fresh, minced garlic in my salad dressing, but if you prefer a milder garlic flavor, you can also use garlic powder.
Not a fan of balsamic? You can swap it for my Lemon Dressing, made with Dijon mustard. It has a lighter, tangier profile and works beautifully with almost any salad.
For The Blueberry Spinach Salad:
Leafy greens: I prefer mixing spinach with other greens because I find its flavor too earthy on its own. In the recipe below, I used a combination of baby spinach and red lettuce, but you can use any of your favorite greens, including spring mix, romaine lettuce, mesclun, etc.
Pro Tip: Nowadays, most stores sell prewashed salad greens and baby spinach in boxes, which is a lifesaver if you are short on time. That said, you can always wash them in cold water and use a salad spinner to dry them well before using them in the recipe.
Red onion: I like using it for its pungent flavor, but be sure to slice it really thin. If you find raw red onion a bit too strong, you can easily substitute thinly sliced green onions for a milder flavor.
Blueberries: I always recommend tasting a few from the batch first, as they can be too sour, especially out of season. Ideally, you want them to be sweet and firm with a deep blue-purple color. Any red or green ones would be sour so it is best to check them before using them in the salad.
Strawberries, raspberries, or blackberries: I use these mostly for a pop of color and a bit more sweetness. Make sure they are fresh, washed, and hulled before adding them to the salad. That said, if blueberries are especially good, you can omit them and use more blueberries instead.
Avocado: Use a ripe avocado that gives slightly when pressed but still holds its shape. It should feel soft but not mushy for the best texture.
Crumbled feta cheese: The saltiness cuts through the sweetness of the blueberries and complements the earthy spinach perfectly. You can swap it for other cheeses, such as goat cheese, blue cheese, or even shaved Parmesan.
Nuts: I am using chopped pecans, but you can also use sliced almonds, walnuts, pistachios, or your favorite nuts. If you have a few extra minutes, toast them in an empty skillet over medium heat for 5 minutes, then rough-chop them before adding them to the salad.
How to Make Blueberry Spinach Salad
Step 1- Make the dressing: Whisk the balsamic vinegar, lemon juice, garlic, salt, and pepper in a small bowl or a mason jar. Slowly drizzle in the olive oil while whisking constantly. Doing so helps it emulsify into a smooth, glossy dressing.
If using a jar, shake it well until it looks smooth and slightly thickened. Set it aside.
Step 2 – Assemble the salad: Add the spinach, red lettuce, red onion, and blueberries to a large bowl. Drizzle it with the dressing, then toss until the greens are all well coated.
Pro tip: As you toss the greens, be gentle so they don’t bruise. I like to use clean hands for this, but kitchen tongs would also work.
Step 3 – Add the delicate stuff last: Gently add the fresh raspberries (or strawberries), avocado, feta, and toasted pecans on top. Give it one final gentle toss, just enough to bring everything together without smashing the berries or breaking up the cheese.
Step 4 – Taste and finish: Taste and adjust the seasoning if needed. Serve right away while the greens are crisp and the avocado is still firm and fresh.
How to Make Ahead & Store Leftovers
Make ahead: You can make this spinach and blueberry salad a day before. To do so, prepare the salad ingredients and the dressing, then store them in separate airtight containers. Drizzle with the dressing right before serving, toss, and serve right away.
Storage: This salad is best on the day it is made, but leftovers can be stored in an airtight container in the fridge for up to 2 days. However, keep in mind the greens will wilt as they sit. You can add a handful of fresh greens to freshen it up, if you prefer.
What to Serve with Blueberry Salad
With its sweet, savory and tangy flavors, this spinach salad with blueberries pairs wonderfully with grilled meats and vegetables. I also like to serve it on brunch tables, Memorial Day Menu and 4th of July spreads to bring color to the table.
Here are a few of my favorite side dishes to pair it with:
Grilled Proteins: The bright balsamic lemon dressing, sweet blueberries and earthy spinach pair nicely with grilled mains and the combination helps balance richer options like my Grilled Caprese Chicken, Grilled Salmon or Grilled Mahi Mahi.
Burgers: It also makes a refreshing side for classic backyard favorites like Avocado Bacon Burger or turkey burgers.
Grains: Whenever I need a light lunch, I serve this summer blueberry salad with a cup of Cooked Quinoa to make it a filling vegetarian meal, but any leftover cooked grain would work.
Brunch dishes: This salad makes a colorful addition to any brunch table alongside egg-based dishes. I especially love it next to my Feta Spinach Frittata or Green Shakshuka for an easy weekend spread.
Other Summer Fruit Salads You Might Also Like:
A Strawberry Season Favorite: If you love berry salads, my Strawberry Spinach Salad is another reader-favorite with a creamy yogurt-based poppyseed dressing.
Perfect for Warm Days: This Peach and Avocado Salad is ideal when peaches are at their peak. It is an elevated summer salad that I developed after years of making peach salads.
Tropical-Inspired Option: If you are looking to switch things up, this Mango Avocado Salad brings a bright, sweet contrast with creamy textures, making it a great addition to summer meals or outdoor gatherings.
Blueberry Salad with Spinach, Feta, and Balsamic Dressing
Ingredients
For The Balsamic Lemon Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, peeled and minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
For The Blueberry Spinach Salad:
- 5 cups baby spinach, washed and spin-dried
- 2 cups red lettuce leaves, or any other salad greens like spring mix or romaine lettuce, washed and spin-dried
- ¼ cup thinly sliced red onion, or chopped scallions
- 1 ½ cups fresh blueberries
- ½ cup strawberries or raspberries, washed and hulled
- 1 ripe avocado, pit removed and cubed
- ½ cup crumbled feta cheese
- ½ cup pecans , roughly chopped, lightly toasted (or almonds)
Instructions
- To make the balsamic dressing, whisk together balsamic vinegar, lemon juice, minced garlic, salt, and pepper in a bowl. While whisking constantly, slowly drizzle in olive oil until the dressing is fully emulsified, and set it aside.
- In a large salad bowl, combine the baby spinach, red lettuce, sliced red onion, and blueberries. Drizzle with the prepared dressing, then toss thoroughly to evenly coat the greens.
- Add the raspberries, avocado, feta cheese, and toasted pecans. Give the salad one final, gentle toss to incorporate these delicate ingredients without bruising the berries or breaking up the cheese.
- Taste for seasoning and serve right away.
Notes
- Yields: This recipe makes about 8-9 cups of salad, serving 6 adults as a side dish. The nutritional values below are per serving.
- Blueberries: While I think fresh blueberries are the best, in a pinch, you can use frozen, thawed blueberries. Though it is best to let them release all their juices before adding them to the salad.
- To Make Ahead: You can make this blueberry spinach salad a day before. To do so, prepare the salad ingredients and dressing, then 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 leftovers in an airtight container and refrigerate for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this salad with mixed greens I had already and used roasted sunflower seeds because I didn’t have any nuts in the house. It was restaurant quality and I will definitely be making the dressing and salad again.
Hi Erin,
This salad is a favorite in our house as well. I make it during the blueberry season. I love the idea of adding sunflower seeds. I will try it next time. Thanks for coming by!
Delicious but my friend and I agreed that we’d like to try it with less or no dijon and instead use balsamic vinegar in the dressing. We think it would taste even better.
Love fresh berries in my salads, any kind!
Thank you for the delicious ideas!
D
YAY! So glad you liked it Diane. Thanks for coming by.
Heyy. Thanks for the romantic candles. I love the smell and feeling of them. Plus the recipe is nice and looking delicious.
Thanks Darly. So happy that you liked it.
This salad looks so pretty and perfect for summer! So glad I just bought some spinach and blueberries!
This is a fabulously fresh and delicous salad! Thanks for the great recipe!
YAY! SO glad you liked it Wilhelmina. Cheers!
Love the fresh berries combined with the feta cheese!
So glad to hear that you liked it Ashley. Cheers!
I love everything about this salad! Next I’ll add some quinoa and make it my lunch!
Awww this makes me so happy. Thanks Liz. Yes, quinoa is a great addition.