Description
A crisp and slightly sweet Blueberry Spinach Salad paired with a homemade honey balsamic dressing, perfect for cool fall evenings.
Ingredients
- 6 cups baby spinach, washed and dried
- 2 cups fresh blueberries
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1/3 cup crumbled feta or goat cheese
- 1 small red onion, thinly sliced
- 1 apple, thinly sliced (optional)
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Prep the ingredients: Gently pat the blueberries dry and spin the spinach to remove excess moisture. Slice the red onion and apple thinly. Toast the nuts in a dry skillet over medium heat for 3–5 minutes until fragrant; let cool.
- Make the dressing: In a small bowl or jar, whisk together the balsamic vinegar, honey, Dijon mustard, and a pinch of salt. Slowly stream in the olive oil while whisking until the dressing emulsifies. Taste and adjust seasoning.
- Assemble the salad: In a large salad bowl, combine the spinach, blueberries, sliced onion, and apple. Drizzle about half the dressing over the salad and toss gently to coat.
- Finish and serve: Scatter the toasted nuts and crumbled cheese over the top, then add more dressing as needed. Serve immediately.
Notes
Always dress just before serving to keep the spinach crisp. Use the freshest blueberries for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American