Blueberry Spinach Salad

Name: Blueberry Spinach Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: ½ cup chopped pecans or walnuts (65 g); 1 tbsp maple syrup (15 g); salt and pepper; 8 cups baby spinach (about 130 g); 1 cup fresh blueberries (about 170 g); ⅓ cup thinly sliced red onion (50 g); ⅓ cup fresh basil, thinly sliced (10 g); 2 mini cucumbers, cut into ¼-inch half-moons (130 g); 1 avocado, cubed; 1 tbsp blueberry jam or maple syrup (15 g); 2 tbsp balsamic vinegar (30 mL); 1 clove garlic, crushed or grated; 1 tsp Dijon mustard; ¼ cup olive oil (60 g); salt and pepper

posted: 07/25/23 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe·★★★★★5 from 4 reviews

This blueberry spinach salad with candied pecans, avocado and balsamic dressing is easy to make in 15 minutes for a stunning and nutritious side salad or light meal.

Blueberry spinach salad with sliced red onion, pecans, blueberries and cucumber in a bowl.

Table of Contents hide

About the Recipe
At a Glance
Ingredients
Variations & Additions
Step-by-Step Instructions
Storing
What to Make Next
Blueberry Spinach Salad

About the Recipe

If you’re looking for summer salad that highlights fresh berries, you have to try this lovely blueberry spinach salad.

It 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.

Variations & Additions

Add this herb marinated tofu feta.
Add these marinated chickpeas.
Use this zesty basil dressing instead of the balsamic.
Mix and match berries. Try a mixture of sliced strawberries and blueberries, or nectarine and blackberries.
Dried cranberries make a good addition.
Add coconut bacon for sweet and salty addition.
Add croutons for extra crunch.
Pair with grilled veggies, grilled tofu skewers, stuffed bell peppers, lemon lentil soup, spicy chickpea burgers, beet burgers, tempeh or any other protein or main dish.

Step-by-Step Instructions

Step 1: Make Candied Pecans

Candied chopped pecans on a baking sheet lined with parchment paper.

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.

Large bowl of spinach, blueberries, basil, cucumbers and red onion.

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

Bowl of blueberry spinach salad topped with candied pecans and diced 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.