Spinach Blueberry Salad
A vibrant and refreshing spinach blueberry salad topped with crunchy walnuts, creamy avocado, tangy goat cheese, and a simple honey-balsamic vinaigrette, ready in under 20 minutes.
Ingredients
Salad Ingredients
- 4 cups baby spinach or mixed baby greens
- 2 cups fresh blueberries sub frozen, thawed and drained, in a pinch
- 1 cup raw walnuts toasted for extra flavor (optional)
- 1 medium-large avocado cut into chunks, ripe but firm
- 1/2 cup goat cheese crumbled (feta is a good swap)
- 1/4 cup fresh mint torn into small pieces (basil can work)
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/2 lemon juice about 1–2 tsp; add more to taste
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon honey (maple syrup for vegan)
Instructions
Preparation
- If toasting walnuts, heat a dry skillet over medium and toast the walnuts, tossing until fragrant and slightly darkened (about 3–5 minutes). Cool.
- Make the vinaigrette: combine olive oil, balsamic vinegar, lemon juice, garlic powder (or minced garlic), honey, and a pinch of salt and pepper in a small bowl or jar. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness.
- Add spinach to a large salad bowl or platter. Scatter blueberries, avocado chunks, crumbled goat cheese, torn mint, and walnuts over the greens.
- Drizzle the vinaigrette over the salad. Toss gently but thoroughly so avocado doesn’t break up too much. Taste and season with extra salt and pepper if needed.
Notes
Store components separately when possible. Keep vinaigrette in a sealed jar and the salad components in the fridge for up to 2 days. Toss right before serving. Best eaten within a few hours once assembled as spinach wilts and avocado browns over time.