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–+ servings

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.