Blueberry Spinach Salad

This salads features baby spinach, fresh blueberries, red onion, cucumber, basil, avocado and irresistible candied pecans for the perfect medley of flavours and textures.

You can use blueberry jam in the dressing to amp up the blueberry flavour but maple syrup works just as well for classic balsamic vinaigrette.

This salad is wonderful for summer gatherings, can be paired with a protein to make a complete meal and works well for a quick and healthy addition to lunch or dinner.

For more summer salads, don’t miss this peach arugula salad and summer quinoa salad.

Ingredients

For the Salad

• Baby Spinach: You could substitute another green like arugula, mixed salad greens or even kale. If you’re using kale, massage with 1 tbsp of the dressing or olive oil before mixing with the rest of the ingredients.
• Blueberries: You’ll need fresh blueberries. Other berries would work well too – try sliced strawberries, raspberries, peach or nectarine. Apples would also be nice!
• Red Onion: You could substitute shallot or make pickled red onion.
• Basil: Use fresh basil.
• Cucumber: The recipe calls for 2 mini cucumbers but you can use 1/2 a large cucumber as well.
• Avocado: You’ll need 1 ripe avocado or about 1/4 of an avocado per serving.
• Pecans: You can use pecans or walnuts.
• Maple Syrup: This could be substituted with honey or agave syrup.

For the Dressing

• Blueberry Jam or Maple Syrup: For blueberry-balsamic dressing, use any blueberry jam, otherwise, maple syrup, honey or agave syrup work.
• Balsamic Vinegar: This could be substituted with red wine vinegar.
• Olive Oil: Use a good quality extra virgin olive oil.
• Dijon Mustard: Use any Dijon or whole grain mustard you enjoy.
• Garlic: Grate or crush the garlic. You can substitute 1 tsp garlic powder, if needed.

Step-by-Step Instructions

Step 1: Make Candied Pecans

Add the chopped pecans to a skillet on the stovetop and heat over medium heat for 4-6 minutes until they’re browned and fragrant. Be careful not to burn them!

Remove the pan from the heat and drizzle them with 1 tbsp maple syrup and season with salt. Stir to coat and then transfer to a parchment-paper lined plate or pan to cool. They will get crunchy as they cool.

Step 2: Make the Dressing

Add all of the salad dressing ingredients to a container, season with salt and pepper and whisk to combine.

Step 3: Mix Salad

Add the spinach, blueberries, onion, basil and cucumbers to a large bowl. Add the dressing and toss to combine everything.

Divide between serving bowls and top each with the candied pecans and avocado.

Storing

• The candied pecans can be made in advance. Cool completely before storing in an airtight container at room temperature for up to 1 week.
• The dressing can be made in advance and stored in the fridge for up to 1 week.
• Do not dress the salad or add avocado until serving. The salad does not store well once dressed as the spinach will get soggy.
• It’s suggested to assemble and dress the salad just before serving.