This Blueberry Spinach Salad is the perfect side salad, with vibrant blueberries, spinach, soft cheese and a poppy seed vinaigrette.
Fresh blueberries are the simple star of the show in this salad. When blueberries are in season, and at their ultimate sweetness, that’s when this salad should appear on your dining table at least once a week.
You can use any type of crumbly soft cheese you like in this salad. I go between blue cheese and feta. If you’re partial to one, go with that! Both add a great pop of flavor.
Finally, the poppy seed dressing is really great on this salad. You can make your own with our recipe below, or buy it in a jar at the store. It’s fairly low in carbs and sugar, so it’s good for a low-carb diet.
» You might try this Mediterranean Cucumber Salad and Keto Grilled Radishes with Garlic & Dill Butter.
Ingredients You’ll Need
This salad is full of fresh ingredients, the combination is unforgettable. Make up the dressing and keep it in the refrigerator, and this salad will come together quickly.
- Spinach – Fresh, crispy spinach leaves. I use baby spinach, because it’s so bite sized and delicate. Regular spinach works too, but be sure to tear it up into smaller pieces.
- Blueberries – Use the freshest, best tasting blueberries you can find. The vibrancy of the blueberry really adds to the salad.
- Soft cheese – I use blue cheese or feta, crumbled, in this salad, but you can also use any soft cheese you like that can crumble easily into the salad.
- Toasted walnuts – It’s very simple to toast raw walnuts on the stove top just before serving that this takes away the bitterness of the walnuts.
- Dressing ingredients – Lemon juice, olive oil, Dijon mustard, sugar substitute like allulose or Erythritol, salt and pepper, poppy seeds.
I use allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I get allulose directly through Wholesome Yum. I think you’ll really like it, especially if you also don’t like the cooling effect.
Helpful Tips
- You can prepare this blueberry spinach salad ahead of time, but it’s best to keep the dressing separate until you’re ready to eat. Store the salad ingredients in an airtight container in the refrigerator, and the dressing in a separate container. When you’re ready to enjoy the salad, simply toss the ingredients with the dressing. This way, the spinach stays fresh and crisp, and the blueberries retain their juicy texture.
- It’s best not to dress the salad until you are ready to eat it, and even then to only add dressing to the portion you know you’ll be eating right away. Doing this will allow you to save any leftover salad for later. If prepared and stored properly, the salad can last for up to 2-3 days in the refrigerator.
Blueberry Spinach Salad
Ingredients
- 4 cups (120 g) fresh baby spinach
- 1/2 cup (75 g) crumbled blue or feta cheese
- 1/2 cup (74 g) fresh ripe blueberries
- 1/3 cup (39 g) toasted walnuts
For the dressing:
- 1/4 cup (59 ml) fresh lemon juice
- 1/4 cup (59 ml) high-quality olive oil
- 1 tablespoon (15 ml) agave syrup or sugar-free sweetener
- 1 teaspoon (5 g) Dijon mustard
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- 1/2 tablespoon (5 g) poppy seeds
Instructions
- Toss all salad ingredients together in a large bowl.
- Add all dressing ingredients to a container or jar with a lid. Shake well.
- Pour over the salad and toss to coat.
Notes
- You can prepare this blueberry spinach salad ahead of time, but it’s best to keep the dressing separate until you’re ready to eat. Store the salad ingredients in an airtight container in the refrigerator, and the dressing in a separate container. When you’re ready to enjoy the salad, simply toss the ingredients with the dressing. This way, the spinach stays fresh and crisp, and the blueberries retain their juicy texture.
- It’s best not to dress the salad until you are ready to eat it, and even then to only add dressing to the portion you know you’ll be eating right away. Doing this will allow you to save any leftover salad for later. If prepared and stored properly, the salad can last for up to 2-3 days in the refrigerator.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Additions
This salad is great with just spinach, blueberries, cheese, and walnuts, but if you’re wanting to turn it into a lunch salad instead of a side salad, there are a few great accompaniments to add.
Try one or more of these additions:
- Grilled chicken
- Avocado
- Sliced red bell peppers
- Shelled edamame
- Other berries, like strawberries or raspberries
What to Serve This With
This salad is a great side dish, especially for a light summer dish, like salmon or white fish. It also goes really well with this buffalo stuffed chicken or a versatile pulled pork shoulder.
Here are a few of our favorites:
YOU MIGHT ALSO LIKE
Pin it! If you liked this recipe please share it on Pinterest so others can find it too. We always appreciate your support! Follow us on Pinterest and Facebook to keep up on what we’re cooking up.
Other Side Dish Recipes To Try
- One-Pot Garlic Mushrooms and Cauliflower
- Easy Keto Greek Salad Recipe
- Pan-Fried Balsamic Glazed Brussels Sprouts
Click for Even More Side Dish Recipes
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.