Description
A vibrant and refreshing Blueberry Spinach Salad featuring fresh baby spinach, juicy blueberries, crunchy toasted walnuts, and creamy feta cheese, all tossed in a zesty orange poppy seed dressing. This light and nutritious salad is perfect for a quick lunch or a healthy side dish.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh baby spinach
- 1 cup blueberries
- 1/4 cup red onion, thinly sliced
- 1/2 cup walnuts, chopped and toasted
- 1/2 cup feta cheese, crumbled
Dressing Ingredients
- 1/4 cup fresh orange juice
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp poppy seeds
- 1/4 cup extra virgin olive oil
Instructions
- Prepare Spinach: Rinse and dry the spinach thoroughly using a salad spinner or clean kitchen towels to remove any dirt and excess water.
- Make Dressing: In a small bowl, whisk together fresh orange juice, honey, Dijon mustard, poppy seeds, and extra virgin olive oil until the dressing is smooth and emulsified.
- Assemble Salad: In a large bowl, layer the baby spinach, then add blueberries, thinly sliced red onion, toasted walnuts, and crumbled feta cheese evenly on top.
- Toss Salad: Drizzle the prepared orange poppy seed dressing over the salad just before serving and gently toss to ensure all ingredients are evenly coated.
- Serve: Serve the salad immediately to enjoy the fresh crispness and vibrant flavors.
Notes
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- For a vegan version, substitute honey with maple syrup and omit feta cheese or use a plant-based alternative.
- Make the dressing in advance and store in the refrigerator for up to 2 days; whisk again before use.
- This salad is best served fresh to keep the spinach crisp and prevent sogginess.
