This quick and easy Blueberry Spinach Salad is packed with baby spinach, juicy blueberries, crunchy walnuts and blue cheese. It’s a simple salad that’s ready in 10 minutes and topped with an easy dijon mustard dressing.
I honestly never get tired of salads. They can be loaded up with protein for a main meal, like this chicken peach quinoa salad, or pulled together as a simple side dish to complement dinner. They’re fresh, vibrant and delicious, especially when topped with a homemade dressing or vinaigrette.
This blueberry salad is so easy to make and so tasty. A bed of spinach is topped with fresh blueberries, and a zesty dijon mustard dressing that pairs beautifully with some sweet red onion, raw walnuts and tangy blue cheese.
Table of contents
Details on the ingredients
Below is an overview of the ingredients used for this salad recipe. For the full list of ingredients and quantities used, please refer to the recipe card at the end of this post.
- Blueberries – You’ll want to use fresh blueberries for this salad. I don’t recommend thawing frozen berries for this recipe as the berry texture just isn’t the same. Dried blueberries, however, would be a nice alternative with their tart flavour and chewy texture.
- Spinach – This green leafy veggie is the foundation of this salad. For tender and sweeter spinach leaves, you’ll want to use baby spinach.
- Red onion – I love the punch of flavour that red onion adds to salads. I diced the onion for this recipe, but you can also cut it into thin rings or half moons. Pickled red onion would also be awesome.
- Walnuts – Raw walnuts add an incredible crunch to this salad. I used walnut halves and broke them into pieces. You can also just buy raw walnut pieces or chopped walnuts. I prefer to use raw walnuts, which are un-roasted and unseasoned, but toasted or candied walnuts (like I used in this roasted beet and carrot salad) would be great too.
- Blue cheese – Blue cheese crumbles really take the flavour of this salad to a whole new level. I usually buy a block of blue cheese and crumble it myself, but you can also buy blue cheese crumbles.
- Lemon juice – Salad dressings usually need an acidic ingredient. Vinegar is often my go to but, for this dijon dressing, I like using freshly squeezed lemon juice. For the best flavour, I don’t recommend using bottled lemon juice as it usually has additives.
- Oil – I prefer to use extra virgin olive oil for salad dressings, but olive oil, canola oil or avocado oil will work too.
- Dijon mustard – The sharp flavour of dijon mustard is the key to this dijon salad dressing. I don’t recommend substituting with whole grain dijon, honey dijon or yellow mustard. The taste just won’t be the same. In addition to flavour, the mustard helps emulsify the dressing.
- Honey – To balance the tangy flavour in the salad dressing and help emulsify and thicken the dressing, you’ll need to add some liquid honey. You can also use agave syrup.
- Garlic powder, salt and pepper – Just a little of each is needed for extra seasoning in the dressing. Feel free to add more to suit your tastes.
How to make spinach salad with blueberries
Add your spinach to a large bowl and top with crumbled blue cheese, diced red onion, walnuts and blueberries.
Pour over as much dressing as desired and toss to combine. (You may have some dressing leftover). Serve immediately.
You can also serve the salad undressed with the dressing on the side.
How to make easy dijon dressing
Add all of the ingredients to a small bowl and whisk until combined. The mixture should thicken and emulsify, which means the oil and other ingredients should be completely blended together. If the oil looks separated, keep whisking.
Alternatively, you can add everything to a mason jar, cover with the lid and shake until thickened and combined.
Can you make this blueberry salad in advance?
Yes, it’s great for meal prep and making ahead of time for a pot luck or gathering. You can prep all the ingredients for this salad 1-2 days in advance and store them separately. The salad dressing can also be made in advance and stored in the fridge for 5-7 days. While you can assemble the salad a day in advance, you should wait to dress the salad until just before serving. If the salad is dressed in advance, the spinach will wilt.
Recipe substitutions and additions
- Instead of spinach, you can use another leafy green like arugula, massaged kale or spring mix.
- Add some fresh herbs like mint or basil.
- Replace the walnuts with raw pecans or almonds.
- Instead of nuts, use air fryer chickpeas or homemade croutons for that added crunch.
- If you’re not a fan of blue cheese, use feta or goat cheese.
- Add more fresh veggies like cherry tomatoes, chopped cucumber or sliced avocado.
- Replace the red onion with chopped shallots.
- If you’d like to try a different homemade salad dressing on this salad, try this raspberry poppy seed dressing.
More salad recipes
- Summer Peach Salad with Blueberries
- Strawberry Kale Salad with Poppy Seed Dressing
- Stone Fruit Salad with Mint Honey Vinaigrette
- Greek Orzo Pasta Salad with Lemon Vinaigrette
If you make this recipe, I’d love to hear what you think in the comments below!
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Blueberry Spinach Salad with Dijon Dressing
Ingredients
For the salad:
- 6-8 cups baby spinach
- 3/4 cup fresh blueberries
- 1/2 cup raw walnut pieces
- 1/2 cup crumbled blue cheese
- 1/3 cup diced red onion
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons dijon mustard
- 2 tablespoons liquid honey
- 1/8 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Add the spinach to a large bowl and top with the blueberries, walnuts, blue cheese and red onion.
- To make the dressing, add all of the ingredients to a small bowl and whisked until combined. The mixture should thicken and emulsify. You can also add the ingredients to mason jar, cover with the lid and shake until everything is combined.
- Pour as much dressing as desired over the salad and toss to combine. Serve immediately. (You can also serve the salad undressed with the dressing on the side).
Notes
- Any leftover salad or salad dressing should be covered and stored in the fridge.
- If the salad is dressed, it should be consumed within a day as the spinach will wilt.
- If you think you’ll have salad leftover, serve the dressing on the side so you can store leftovers separately.
- Leftover undressed salad will last 3-4 days in the fridge (depending on the freshness of your spinach and blueberries).
- The salad dressing will last for 5-7 days if stored in a covered dish or jar in the fridge.
- For recipe substitutions and additions, please refer to the post above.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
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