Name: Spinach Blueberry Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 6 cups baby spinach, washed and dried; 1 cup fresh blueberries; 1/2 cup crumbled goat cheese or feta; 1/4 cup red onion, thinly sliced; 1/3 cup pecans or walnuts, toasted; 1 avocado, sliced; 3 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup or honey; Salt and pepper to taste

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Spinach Blueberry Salad a refreshing and colorful salad that brings together sweet blueberries, creamy cheese, toasted nuts, and a tangy homemade balsamic dressing. I love making this salad for a light lunch or to brighten up any dinner table.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 cups baby spinach, washed and dried

1 cup fresh blueberries

½ cup crumbled goat cheese or feta

¼ cup red onion, thinly sliced

⅓ cup pecans or walnuts, toasted

1 avocado, sliced

For the Balsamic Dressing:

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon maple syrup or honey

Salt and pepper to taste

Directions

In a small jar or bowl, I whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper until fully emulsified.

I toast the pecans or walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until they become fragrant. Then I let them cool.

In a large salad bowl, I add the baby spinach, blueberries, red onion slices, crumbled goat cheese or feta, and avocado slices.

I sprinkle the toasted nuts over the top.

Just before serving, I drizzle the balsamic dressing over the salad and toss everything gently to combine.

I serve it immediately as a light lunch or a side dish.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 5 minutes (for toasting nuts)

Total Time: 20 minutes

Calories: Approximately 280 kcal per serving

Variations

I sometimes swap out the goat cheese for feta depending on what I have on hand. If I want extra sweetness, I add a handful of dried cranberries. For a protein boost, grilled chicken or chickpeas make a great addition. I also enjoy using mixed greens instead of just spinach when I want more texture and flavor variety.

Storage/Reheating

I store any leftover salad in an airtight container in the fridge for up to 1 day, though it’s best enjoyed fresh. I keep the dressing separate if I plan to make it ahead, which helps prevent the greens from wilting. Reheating isn't necessary, but I bring it to room temperature before serving if chilled.

FAQs

Can I make this salad ahead of time?

I like to prep the ingredients in advance, but I always combine them and add the dressing just before serving to keep everything fresh and crisp.

What can I use instead of blueberries?

I sometimes use strawberries, raspberries, or even sliced grapes as a tasty alternative.

Can I make it vegan?

Yes, I simply omit the cheese or use a plant-based cheese alternative.

How do I keep the avocado from browning?

I slice the avocado just before serving, or I toss it with a little lemon juice if prepping ahead.

What nut works best in this salad?

I personally love using toasted pecans for their buttery flavor, but walnuts or almonds work just as well.

Conclusion

This Spinach Blueberry Salad is a beautiful mix of textures and flavors that feels both nourishing and indulgent. Whether I serve it on a warm summer day or as a side at dinner, it always impresses with its vibrant colors and refreshing taste.

Recipe:

Spinach Blueberry Salad

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This Spinach Blueberry Salad is a vibrant, nutritious dish combining sweet blueberries, creamy goat cheese, crunchy toasted nuts, and a tangy balsamic dressing. Perfect as a light meal or a flavorful side.

Instructions

Whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper in a small jar or bowl until fully emulsified.
Toast pecans or walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Let cool.
In a large salad bowl, add baby spinach, blueberries, red onion, crumbled goat cheese or feta, and avocado slices.
Sprinkle toasted nuts on top of the salad.
Drizzle balsamic dressing over the salad just before serving and toss gently to combine.
Serve immediately as a light lunch or side dish.