Description
A vibrant and refreshing Blueberry Spinach Salad featuring fresh baby spinach, juicy blueberries, crunchy pecans and sunflower seeds, creamy blue cheese, all tossed in a homemade blueberry vinaigrette dressing. Perfect for a light, nutritious meal or a delightful side dish.
Ingredients
Scale
Salad
- 16 ounces Baby Spinach
- 6 ounces Fresh Blueberries
- 1 cup Pecan Halves
- 1/4 cup Sunflower Seeds
- 1/2 cup Blue Cheese
Blueberry Vinaigrette
- 1/4 cup Olive Oil
- 2 tablespoons Balsamic Vinegar
- 2 tablespoons Blueberry Preserves
- 1 tablespoon Stone Ground Mustard
- Salt and Pepper to taste
Garnish
- 2 tablespoons Fresh Parsley, chopped
Instructions
- Prepare the dressing: In a mixing bowl, whisk together olive oil, balsamic vinegar, blueberry preserves, stone ground mustard, salt, and pepper until the mixture is emulsified and smooth.
- Combine the salad ingredients: In a large bowl, add the baby spinach, fresh blueberries, pecan halves, sunflower seeds, and crumbled blue cheese. Toss gently to combine all ingredients evenly.
- Toss with vinaigrette: Drizzle the prepared blueberry vinaigrette over the salad mixture. Toss lightly again until every component is well coated with the dressing.
- Garnish and serve: Sprinkle chopped fresh parsley on top before serving for an added burst of fresh flavor and color.
Notes
- For added crunch, toast the pecans and sunflower seeds lightly before adding to the salad.
- Blue cheese can be substituted with feta or goat cheese for a different flavor profile.
- If fresh blueberries are unavailable, frozen blueberries can be thawed and used.
- The vinaigrette can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Adjust salt and pepper to taste to balance the sweetness of the blueberry preserves.
