This Blueberry Spinach Salad with pecans is dressed in a blueberry balsamic vinaigrette. Perfect for summer entertaining, this tasty blueberry salad can be served as a starter, a side dish or light main course!
½ cuppecansI 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.