Blueberry Salad with Spinach and Feta Cheese recipe
User Reviews
4.9
16 reviews
Excellent
Blueberry Salad with Spinach and Feta Cheese recipe
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This Spinach Blueberry Salad recipe is a delicious summer (or any time of the year) salad made with a mix of fresh berries, baby spinach leaves, feta cheese, and red onion. It is drizzled with an easy to make lemon-olive oil-mustard base dressing. We love ours topped off with pecans but almonds would work just as well. Whether you serve it as a side dish for 4 or as an entree for 2, it is the perfect blend of savory and sweet.
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Ingredients
For The Salad Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 clove garlic peeled and minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
For The Blueberry Spinach Salad:
- 6 cups baby spinach washed and spin-dried
- ¼ cup red onion thinly sliced
- 1 ½ cups blueberries
- ½ cup strawberries washed and hulled, or raspberries
- ½ cup feta cheese crumbled
- ½ cup pecans lightly roasted, or almonds
Instructions
- To make the blueberry salad dressing: Place all ingredients in a mason jar, put the lid and give it a good shake.
- To Make the salad: Place baby spinach, red onion, blueberries, strawberries (or raspberries), feta, and pecans in a large bowl. Drizzle it with the dressing. Give it a gentle toss.
- Taste for seasoning and add in if necessary. Serve.
Notes
- A Few Helpful Notes:
- As in most recipes that use feta cheese as a garnish, I recommend tasting the saltiness of the cheese before adding salt into the dressing. You can then adjust the amount accordingly.
- If you have in on hand, a splash of raspberry vinaigrette (approximately 1 tablespoon) takes this salad to the next level.
- I highly recommend spending a few extra minutes to toast pecans before adding them into the salad. Doing so adds another layer of earthy flavor to the overall recipe. Also, you can swap pecans with other nuts like sliced almonds, walnuts, or even hazelnuts.
- To Make Ahead: You can make this blueberry spinach salad a day before. To do so, prepare the salad ingredients and dressing and store them in separate airtight containers. Drizzle the salad with the dressing right before serving. Give it a toss and serve.
- To Store leftovers: Place the leftovers in an airtight container and store in the fridge up to 2 days.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Cholesterol
17mg
(6%)
Sodium
551mg
(23%)
Potassium
398mg
(8%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
4329IU
(87%)
Vitamin C
31mg
(34%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 17mg | 6% |
| Sodium | 551mg | 23% |
| Potassium | 398mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4329IU | 87% |
| Vitamin C | 31mg | 34% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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