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Blueberry spinach salad on a white plate with walnuts, red onion, blue cheese, blueberries and dijon dressing on top.

Blueberry Spinach Salad with Dijon Dressing

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  • Author: Leanne
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Chop & Toss
  • Cuisine: American, Canadian
  • Diet: Vegetarian


This quick and easy Blueberry Spinach Salad is packed with baby spinach, blueberries, walnuts and blue cheese, and topped with a simple dijon mustard dressing.


For the salad:

  • 68 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


  1. Add the spinach to a large bowl and top with the blueberries, walnuts, blue cheese and red onion.
  2. 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.
  3. 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).


  1. Any leftover salad or salad dressing should be covered and stored in the fridge.
  2. If the salad is dressed, it should be consumed within a day as the spinach will wilt.
  3. If you think you’ll have salad leftover, serve the dressing on the side so you can store leftovers separately.
  4. Leftover undressed salad will last 3-4 days in the fridge (depending on the freshness of your spinach and blueberries).
  5. The salad dressing will last for 5-7 days if stored in a covered dish or jar in the fridge.
  6. For recipe substitutions and additions, please refer to the post above.