blueberry pecan

Spinach Salad

• Easy to make • Ready in 15 minutes • Vegan and gluten-free • Perfect summer salad • Great for entertaining • Simple, delicious ingredients

why you'll love it

For the Salad – 8 cups baby spinach – 1 cup fresh blueberries  – ⅓ cup thinly sliced red onion – ⅓ cup fresh basil, thinly sliced  – 2 mini cucumbers – 1 avocado, cubed – ½ cup chopped pecans or walnuts  – 1 tbsp maple syrup  For the Balsamic Dressing – 1 tbsp blueberry jam or maple syrup – 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

what you'll need

When the pan is hot, add pecans and toast for 4-6 min, stirring occasionally, until browned. Remove the pan from heat. Drizzle 1 tbsp maple syrup over top. Season with salt. Stir to coat. 

candy the pecans



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.

make the dressing



To a large bowl or serving platter, add spinach, blueberries, onions, cucumbers and basil. Drizzle dressing over top, then toss to combine.

assemble the salad



Transfer to serving bowls and top each with the candied pecans and diced avocado. Enjoy!

What to Make Next

This Mediterranean kale salad is easy to make and alway a hit!

Hey, I'm Deryn!

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