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Blueberry Spinach Salad

Blueberry Spinach Salad

A vibrant and fresh Blueberry Spinach Salad featuring juicy blueberries, crunchy almonds, creamy goat cheese, and a tangy balsamic vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 6 cups fresh baby spinach, washed and dried thoroughly
  • 1½ cups fresh blueberries, rinsed and patted dry
  • 4 oz goat cheese, crumbled
  • ½ cup sliced almonds, toasted
  • ¼ cup red onion, thinly sliced
  • 3 tablespoons balsamic vinegar
  • ¼ cup olive oil, extra virgi
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Wash the spinach thoroughly under cold water and dry it completely.
  2. Rinse the blueberries gently and pat them dry.
  3. Toast the almonds in a dry skillet over medium heat for 3-4 minutes until fragrant.
  4. Whisk together balsamic vinegar, olive oil, honey, and Dijon mustard in a small bowl. Season with salt and pepper.
  5. In a large serving bowl, combine spinach, blueberries, goat cheese, toasted almonds, and red onion.
  6. Drizzle the dressing over the salad just before serving and toss gently.
  7. Serve immediately for best texture and flavor.

Notes

Ensure greens are completely dry before dressing to prevent wilting. Dress the salad just before serving.