A fresh summer salad with blueberries and walnuts is just what you need! It’s the perfect sweet-and-savory side dish or a light lunch. The crunch from the nuts and my homemade blueberry vinaigrette make this blueberry salad recipe stand out when you’re growing tired of the same old salads.
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Table of Contents
Why You’ll Love This Recipe
When you make a spinach salad with blueberries, it just bursts with flavors…literally! Sweet blueberries, crunchy walnuts, creamy avocado, and salty vegan feta come together for a true delight. It’s nutritious and customizable too, making it different from the average green salad. Plus, it is elegant enough to serve guests as a starter, and so simple too.
Nutrition For Mental Health
As a nutritionist, I love berries! (I mean, what’s not to love!?) Blueberries have 14.5 grams of carbohydrates, 2.4 grams of fiber, and 0.7 grams of protein per 100 grams. They contain beneficial plant compounds and powerful antioxidants, including anthocyanins and quercetin.
Blueberries are a good source of vitamins A, E, K, C, and B6, as well as copper and manganese.
A cross-sectional study of Japanese workers found that low intake of copper, zinc, and manganese is associated with anxiety and depressive symptoms.
Ingredients + Substitutions
If my blueberry spinach salad sounds good to you right now but you’re missing something, or maybe aren’t too keen on an ingredient, here’s what you can do instead.
- Greens: No spinach on hand? You could use other kinds of greens like baby kale, Swiss chard, arugula, or butter lettuce.
- Cheese: I love vegan feta, and it goes so well with the blueberries and spinach, though you can choose another soft cheese.
- Nuts: Instead of walnuts, you could try toasted pecans or almonds to get a similar crunch. Pistachios or hazelnuts would also be nice!
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Spinach Blueberry Salad
It doesn’t get any easier than this to put together my blueberry spinach salad for lunch, a starter, or a side to any meal!
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- Spread greens out on a large serving platter or shallow bowl. Add avocado, blueberries, walnuts, and feta.
- Drizzle on blueberry vinaigrette, toss, and enjoy!
Servings Ideas
More joining you at the table? This blueberry walnut salad is divine with my beet hummus sandwich or your favorite main dish. Want to do a soup and salad type of thing? Try it with my white bean and cabbage soup or vegan minestrone. I’ve created this recipe with my blueberry vinaigrette in mind, but my balsamic basil vinaigrette is amazing with it as well.
How To Store This Homemade Salad
If you have leftovers after dressing the salad, I recommend that you eat it within a day, or it will become soggy. Left undressed, you can keep it for 2 to 3 days, though it’s so easy to make, it’s best to throw a new one together whenever the mood strikes.
FAQ
Absolutely! Spinach is mild and easy to pair with pretty much anything, so that sweet burst of flavor from the blueberries is a winning combination.
Any salad can be healthy when it’s made with a balance of nutritious ingredients. Dark, leafy greens and a rainbow of veggies give you a wide array of nutrients, flavors, and textures. Fruits can also add extra magic with contrasting flavors that make you want to eat every last bite. Finding new combinations of things can make a salad go from “meh” to something you want to eat every day. Just make sure you stay away from anything you’re allergic to.
If you tried this Blueberry and Spinach Salad Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Blueberry Spinach Salad
Ingredients
- 6 ounces spinach
- 1 avocado, thinly sliced
- 1 cup blueberries
- ½ cup walnuts, toasted
- ⅓ cup vegan feta cheese, crumbled
- Blueberry Vinaigrette
Instructions
- Spread greens out on a large serving platter or shallow bowl. Add avocado, blueberries, walnuts, and feta.
- Drizzle on blueberry vinaigrette, toss, and enjoy!
Video
Notes
If you have leftovers after dressing the salad, I recommend that you eat it within a day, or it will become soggy. Left undressed, you can keep it for 2 to 3 days, though it’s so easy to make, it’s best to throw a new one together whenever the mood strikes. *Nutrition calculation is a good estimate. It does not include the calories or nutrition information for the blueberry vinaigrette. That can be found in the blueberry dressing recipe card.
Nutrition
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Reference
Nakamura, M., Miura, A., Nagahata, T., Shibata, Y., Okada, E., & Ojima, T. (2019). Low Zinc, Copper, and Manganese Intake is Associated with Depression and Anxiety Symptoms in the Japanese Working Population: Findings from the Eating Habit and Well-Being Study. Nutrients, 11(4), 847. https://doi.org/10.3390/nu11040847
I think this might be my new favorite salad!