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Blueberry Spinach Salad

This blueberry spinach salad is summertime in a bowl! Full of sweet and savory flavors, plus a little crunch…and topped with a delicious blueberry vinaigrette! It’s a perfect, light and healthy lunch or dinner!

Looking for more hearty dinner salads? Try this Italian chopped salad with homemade vinaigrette!

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Recipe Ingredients

You’ll need the following ingredients to make this blueberry and spinach salad:

For the dressing

  • Fresh blueberries
  • Maple syrup
  • Balsamic vinegar
  • Lemon juice
  • Sea salt/kosher salt
  • Olive oil

For the salad

  • Baby spinach
  • Fresh blueberries
  • Fresh peaches
  • Cooked chicken breast
  • Gorgonzola or blue cheese
  • Almonds
  • Dried cranberries
  • Mint leaves (optional)

Ingredients needed to make blueberry and spinach salad.

Substitutions & Variations

Spinach: Baby spinach is perfect for this salad and pairs well with the blueberry dressing. However, mixed greens or arugula work perfectly, too! I usually end up using a combo of all of these or whatever I have on hand!

Fruit: Raspberries, strawberries, nectarines (or other stone fruits), and apples are perfect additions or good swaps for the blueberries and peaches.

Fresh mint: Might sound odd, but it takes this salad OVER THE TOP! Just chop up a handful and mint leaves and sprinkle them over the top–the fresh taste is incredible in this salad! That being said, if you don’t have it on hand, you can leave it out.

Gorgonzola cheese: This creamy cheese pairs so well with the sweet, fresh fruit. If you aren’t a fan of gorgonzola, you can leave it out or substitute blue cheese or goat cheese.

Blueberry and spinach salad drizzled with blueberry vinaigrette.

Expert Tips

  • To make this salad come together super quickly, use diced rotisserie chicken. OR when grilling, grill up an extra chicken breast or two to have for this salad during the week.
  • A store bought raspberry dressing would also be great on this salad! Brands like Marie’s or Briana’s are widely available and both have their versions of raspberry vinaigrette.
  • Serve this as a side salad (it’s a perfect pairing with grilled meats) – just leave out the chicken.

More Salad Recipes You’ll Love

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Thank you! ~ Casey

Blueberry Spinach Salad

Casey Rooney
This blueberry spinach salad is summertime in a bowl! Full of sweet and savory flavors, crunch…and topped with a delicious blueberry vinaigrette! It's a perfect, light and healthy lunch or dinner!
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

For the salad

  • 6 cups baby spinach
  • 1-2 cups fresh blueberries
  • 1-2 cups fresh peaches, diced
  • 2 cups cooked chicken breast, diced
  • 1/2 cup gorgonzola cheese
  • 1/4 cup almonds, crushed or sliced
  • 1/2 cup dried cranberries
  • 8-10 mint leaves, chopped

For the dressing (see note 1)

  • 1 cup fresh blueberries
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt/kosher salt
  • 1/4 cup olive oil

Instructions
 

  • Make the dressing: Make the blueberry vinaigrette by adding the blueberries, maple syrup, balsamic vinegar, lemon juice, and salt ingredients in a food processor or blender. Blend for 30 seconds until all ingredients are well-combined. Drizzle in your olive oil and blend for another 15-30 seconds. Taste, and season with salt if needed.
  • Assemble: Add spinach to a large bowl. Top with all other salad ingredients and toss with the blueberry vinaigrette.

Notes

Note 1: For full instructions, substitutions, and storage instructions for the blueberry vinaigrette, see this post.

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