Blueberry Spinach Salad is an easy, fresh and healthy salad that is loaded with blueberries and can be on your dinner table in no time! It is the perfect way to incorporate some of those fresh seasonal produce into your meals!
There are many who find salads boring. But salads don’t have to be boring. Try to change up combinations of veggies, fruits, toppings and dressings, and you will soon become a salad addict. Introduce them to kids right from when they are toddlers, and salads will be part of their lifestyle. Salad making is a life skill, and it’s always great to have at least a few salad recipes up your sleeves. Before you realize it, you will come up with your own signature salad recipes!
Prep Tips for Blueberry Spinach Salad
Make sure you wash the blueberries and spinach in water and dry them well before assembling the salad. The salad is more flavorful and the dressing will hold on to the leaves better if there is no water on them. A salad spinner is perfect for this. For a long time, I didn’t buy a salad spinner because I considered it an unnecessary equipment in the kitchen. However, after reading how salad lovers rave about it many times on the Internet, one day I decided to buy and try it, and I must say – there is a difference! 😮 I can taste the dressings better. I also use the colander of the salad spinner to wash delicate berries. Try using a salad spinner like this one or get an inexpensive one from IKEA for a start!
Dress the salad as shortly before serving as you can, or else the leaves will turn soggy.
Make Ahead and Storage Tips
- If you are preparing this salad for meal prep, portion out individual salads (without dressings) into reusable containers. Store in the fridge for up to 4 days. Add the dressing right before eating.
- To pack this salad for work / school, use a container like this one that can store your ingredients separately. You can just mix them up when you want to eat and the salad will feel fresh! Alternately, just use your regular lunch box to store the undressed salad and take the dressing along in reusable dressing containers. Salad containers can be too big for kids, so I do the latter when I pack salads for my preschooler.
How to modify this recipe
Consider this recipe as a starter recipe. You can switch up ingredients to suit your preference or to incorporate those you already have in hand. Here are some ideas:
- Substitute blueberries by mixing in any combination of berries like strawberries and blackberries, or even other fruits like mandarin orange and apple!
- Instead of spinach leaves, use a blend of half spinach and half kale, or a spring mix of lettuce and radiccio. For a peppery twist, use half spinach and half aragula.
- Change the dressings. Have the salad with different dressings each day – a light vinaigrette like honey dijon or balsamic vinaigrette, or a creamy dressing like ranch, thousand island or tzatziki. My favorite way to have this blueberry spinach salad is with homemade creamy blueberry dressing.
- Add cheese like feta, bocconcini or parmesan.
- Switch up toppings. Instead of almonds, use other nuts like walnuts or pecans or pine nuts. You can also avoid nuts by using toasted sunflower seeds or pumpkin seeds.
- Add some proteins like grilled chicken breast or fish or tofu.
- To turn this into a full meal, toss in some pasta or couscous or quinoa.
Explore different variations of this recipe and just go with the flow! Don’t forget to try this blueberry spinach salad with my creamy blueberry salad dressing recipe!
Blueberry Spinach Salad
Equipment
Ingredients
- 4 cups Fresh Baby Spinach leaves
- 1 cup Fresh Blueberries
- ⅓ cup Dried Cranberries
- ¼ cup Almonds Blanched and sliced
- Dressing of your choice
Salad Dressing Options
- Creamy Blueberry Salad Dressing
- Balsamic Vinaigrette
- Honey Dijon Vinaigrette
- Ranch Dressing
- Thousand Island Dressing
- Tzatziki Salad Dressing
Instructions
- Wash and dry the baby spinach leaves and blueberries.
- Combine spinach, blueberries, cranberries and almonds in a bowl that is large enough so you have room to toss the salad.
- Drizzle the salad dressing and toss to coat the leaves. Adjust the amount of dressing to suit your preference. You'll want the spinach leaves to be moistened but not swimming in the dressing.
- Serve the salad right away!
Notes
- Dress the salad as shortly before serving as you can, or else the leaves will turn soggy.
- For meal prep or to pack for work / school, portion out individual salads (without dressings) into reusable containers. Store in the fridge for up to 4 days. Add the dressing right before eating.
- For ideas to customize the recipe, read the post above the recipe card.
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It was so easy & so delicious! It will definitely be on my repeat list!! Thank you for sharing!!
Sooo happy you liked this salad, Marlene! 🙂 Thank you for the comment & rating!