This Blueberry Spinach Salad with blueberry Balsamic vinaigrette is perfect for enjoying blueberries while they're in season. Serve this summery savory fruit salad as a starter, a side dish or a light main course.
Perfect for enjoying at the height of blueberry season, this delicious summer salad is made with wholesome and tasty ingredients and includes tender baby spinach, plump blueberries, toasted crunchy pecans, creamy goat cheese and red onion. The salad is then dressed with a blueberry balsamic vinaigrette.
The flavor contrast between sweet and savory ingredients in savory fruit salads is incredibly delicious and will leave you wanting more. For example, this Strawberry Spinach Salad with crunchy walnuts and this Watermelon and Feta Salad are both favorite recipes of savory salads that feature fresh fruit.
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How to Make it
This spinach blueberry salad is easy to make and comes together quickly, especially if you've toasted the pecans ahead of time.
For best results, always use fresh produce. I used blueberries for this salad but you can use a variety of fresh berries, strawberries, blackberries and raspberries are all good choices.
Here's an overview of the salad and homemade dressing ingredients. Please see the recipe card at the end of the post for the full recipe.
Ingredients Overview:
Blueberry Spinach Salad
- Baby spinach: I really like fresh spinach so I will use it often in my salads. If you don't enjoy it, you can use a spring mix or your favorite leafy greens to make this healthy salad.
- Ripe blueberries: You'll need to use fresh blueberries for the salad component of this recipe. However, the dressing can be made with frozen blueberries.
- Red onion
- Goat cheese: Creamy Feta cheese also works.
- Pecans: I highly recommend toasting them to bring out their flavor and make them crunchier. You can also use almonds or sunflower seeds.
Blueberry Balsamic Vinaigrette
- Blueberries: Fresh or frozen will work.
- Olive oil: Light or other neutral oil
- Pure maple syrup: Honey can also be used. For a less sweet vinaigrette, reduce the amount of sweetener, taste the dressing once blended and adjust to your liking.
- Balsamic vinegar: For a subtle twist, you can also use a combination of Balsamic vinegar and fresh lemon juice.
- Salt and pepper
Steps Overview:
- Start by making the blueberry vinaigrette. Place blueberries, maple syrup, Balsamic vinegar in the jar of a blender. With the blender running, add the oil in a stream and blend until vinaigrette is creamy. Season with salt and pepper, blend once again and pour salad dressing into container.
- To toast the pecans, preheat the oven and spread the pecans in a single layer on a baking sheet. Toast them for approximately 7 to 9 minutes, stirring halfway through.
- Wash and spin dry or pat dry the spinach or whichever greens you're using and the blueberries.
- Assemble the salad by arranging the spinach at bottom of a large bowl or plate and top with blueberries, toasted pecans, slivered onions and crumbled goat cheese.
Serving Suggestions
This Blueberry Spinach Salad can be served as a side dish or as a starter. It's a perfect salad for lunches and can be enjoyed as a light main when you're not in the mood for anything heavy.
For a more filling meal, consider adding a grilled chicken breast to the salad, check out the this Greek Salad with Grilled Chicken to get the recipe for the grilled chicken.
If you don't want to make the blueberry dressing you can just serve this beautiful salad with a simple balsamic dressing or maple vinaigrette.
Storage Instructions
Store leftover blueberry salad vinaigrette in sealed a mason jar, it will keep for at least a week in the refrigerator. Make sure to give the dressing a good shake (while in a sealed jar) or stir it before using it again. If you have any leftover greens, store them in airtight container in the refrigerator.
Enjoy!
More Salads with Fruit to Try
- Roasted Beet and Orange Salad with Citrus Vinaigrette
- Spinach and Apple Cranberry Salad
- Spinach and Clementine Salad
- Pomegranate, Pear and Pecan Salad with Balsamic Vinaigrette
Blueberry Spinach Salad Recipe
Ingredients
Blueberry Balsamic Vinaigrette
- 1 cup blueberries fresh or frozen
- ⅓ cup olive oil light or other neutral oil
- ¼ cup pure maple syrup
- ¼ cup Balsamic vinegar
- salt and pepper to taste
Blueberry Spinach Salad
- 6 cups baby spinach washed and dried
- 2 cups fresh blueberries washed and dried
- ¼ small red onion thinly sliced
- ½ cup crumbled goat cheese more to taste
- ½ cup pecans I highly recommend toasting them to bring out their flavor.
Instructions
Blueberry Balsamic Vinaigrette
- Place blueberries, maple syrup and balsamic vinegar in the jar of a blender. With the blender running, add the oil in a stream and blend until vinaigrette is creamy. Season with salt and pepper, blend once again, taste and adjust. Pour vinaigrette into container and set aside until ready to use.
Blueberry Spinach Salad
- To toast pecans, place a rack in the middle of your oven and preheat it to 350°F. Spread the pecans in an even layer on a baking sheet. Toast 7 to 9 minutes, stirring halfway. Let the pecans cool to room temperature before adding to the salad.
- Arrange the washed and dried spinach in a salad bowl and top with blueberries, sliced red onion, crumbled goat cheese and toasted pecans.
- Top salad with dressing or serve the dressing on the side.
Notes
- You can make the dressing ahead of time and store it in a sealed jar in the refrigerator. Take the dressing out of the refrigerator and allow it to come to room temperature before giving it a good shake and dressing the salad.
- Use only as much dressing as needed and store the remainder in the refrigerator for your next salad, it will keep for at least one week.
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