Whenever I want to switch my salads up a bit, I skip the lettuce and make this healthy blueberry spinach salad that pairs great with any simple vinaigrette.
Spinach Salad with Blueberries
My simple arugula blueberry salad has been a staple in my house for years, so I decided to create a variation that swaps the arugula for spinach and adds more crunch, creaminess, and a mouthwatering homemade dressing. Yep, this is not another blueberry spinach salad; it's the best you'll try!
Ingredients
This salad includes baby spinach, chopped broccoli florets, blueberries, avocado, and dried cranberries. Crumbled goat cheese adds tangy creaminess (Feta and Cotija make good swaps), while nuts add crunch. White wine vinaigrette is my favorite dressing for this salad, but you can drizzle your favorite dressing.
How to Make a Blueberry Spinach Salad
Fill a large bowl with all the ingredients except the dressing. Then, drizzle the vinaigrette over your salad and toss to combine. If you're making this salad ahead, add the dressing and the avocado right before serving. Watch the quick video below to see it come together start-to-finish.
Laura’s Tips for This Salad
You can add or swap whatever you'd like to make it your own. Add a little variety by adding one or more of these: spring mix (instead of spinach), Feta or Parmesan (instead of goat cheese), chopped pecans, slivered almonds, sunflower seeds, strawberries or blackberries (instead of blueberries), raisins (instead of dried cranberries), basil leaves, fresh mint, red onion, cherry tomatoes, cucumber, or croutons.
One way I switch up the taste of this salad is by rotating the dressing. This blueberry spinach salad also pairs great with my maple Dijon vinaigrette and the champagne vinaigrette. And you can never go wrong by drizzing a classic balsamic vinaigrette.
You can assemble this salad a day ahead by layering the ingredients in a bowl, except the avocado and the dressing. Cover it with a lid or plastic wrap and store it in the fridge. Dice the avocado and drizzle the dressing right before serving it to keep the avocado from turning brown and the veggies from getting soggy. If packing it for lunch, add the avocado the very same morning you’ll eat the salad, and pack the dressing in a small leak-proof container.
What to Serve with Blueberry Spinach Salad
This Blueberry Spinach Salad makes an easy and healthy side dish for chicken dinners, like these tasty garlic chicken thighs or this lemon garlic chicken. You can also serve this salad with pan-seared salmon or these delicious grilled beef kabobs.
Blueberry Spinach Salad
Watch how it’s made:
Ingredients
- 4 cups baby spinach, 5-6oz bag
- 1 ½ cups broccoli florets, chopped
- 1 cup blueberries
- 1 avocado, diced
- ¼ cup crumbled goat cheese
- 2 tablespoons chopped nuts, walnuts or pinenuts
- 2 tablespoons dried cranberries
- ⅓ cup White Wine Vinaigrette
Instructions
Make the salad:
- Fill a large bowl with the spinach, chopped broccoli, blueberries, diced avocado, crumbled goat cheese, nuts (if using), and cranberries.
- Drizzle the vinaigrette over the salad and toss to combine.
Prep ahead tips:
- You can layer the salad ingredients in a salad bowl a day ahead of time without the diced avocados and without the dressing. Cover with a lid or plastic wrap and keep refrigerated until ready to serve.
- Dice the avocado and drizzle with dressing right before serving.
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Agnes says
I’ve never thought of putting blueberries in a salad, but it’s delicious! My husband liked it too, thank you!
Reilly says
Our blueberry bush is thriving so I decided to try this salad. It was fresh & delicious.
Lydia says
Epic spinach salad! the texture, the flavors… delicious!!
Angela says
Made this salad for dinner last night and it was so satisfying. From the creaminess of the goat cheese to the tartness of the cranberries, every mouthful was so good! Easy to follow recipe as well – thanks!
TAYLER ROSS says
This is my new favorite summer lunch! I love the fresh flavors- perfect for summer!