Blueberry Spinach Salad
This Blueberry Spinach Salad is the perfect side salad, with vibrant blueberries, spinach, soft cheese and a poppy seed vinaigrette.
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Servings: 4 Servings
Calories: 277kcal
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
Calories: 277kcal | Carbohydrates: 11g | Protein: 5g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 398mg | Potassium: 264mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2907IU | Vitamin C: 17mg | Calcium: 152mg | Iron: 2mg
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.