Blueberry Salad with Spinach, Feta, and Balsamic Dressing
This blueberry spinach salad combines sweet fresh blueberries, crisp greens, creamy feta, and toasted nuts, tossed in a bright lemon-balsamic dressing. Ready in just 15 minutes, it is a sweet and savory summer salad perfect as a vibrant side dish or light lunch.
Servings: 6 servings
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
Calories: 259kcal | Carbohydrates: 16g | Protein: 5g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 575mg | Potassium: 566mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8382IU | Vitamin C: 27mg | Calcium: 132mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
