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

Blueberry Spinach Salad

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: American
  • Diet: Vegan


A zesty blueberry spinach salad with sweet and salty pecans, creamy avocado and balsamic vinaigrette. Perfect for summer!


For the Salad

  • 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  

For the Balsamic Dressing

  • 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


  1. Candy Pecans: Heat a medium pan over medium heat. When the pan is hot, add pecans. Toast for 4-6 min, stirring occasionally, until pecans are browned. Remove the pan from heat. Drizzle 1 tbsp maple syrup over top. Season with salt. Stir to coat. Transfer to a parchment-lined plate or pan to cool. 
  2. Make Dressing: To a glass measuring cup or jar, add blueberry jam or maple syrup, vinegar, garlic, Dijon and oil. Season with salt and pepper, then whisk to combine. 
  3. Assemble & Serve: To a large bowl or serving platter, add spinach, blueberries, onions, cucumbers and basil. Drizzle dressing over top, then toss to combine. Season with salt and pepper, to taste.
  4. Serve: Top with pecans and avocado or transfer to 4 serving bowls and top each with equal amounts of the pecans and avocado.


Try adding tofu feta. You’ll need an extra hour of marinating time or it can be made in advance and stored up to 5 days in the fridge.


  • Serving Size: 1
  • Calories: 353
  • Sugar: 12 g
  • Fat: 29 g
  • Carbohydrates: 24 g
  • Fiber: 6 g
  • Protein: 5 g

Keywords: blueberry spinach salad