Blueberry Spinach Salad
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.
Servings: 6 Servings
Calories: 160kcal
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
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. *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.
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
Calories: 160kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 120mg | Potassium: 388mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2758IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 1mg
