Blueberry Spinach Salad
A zesty blueberry spinach salad with sweet and salty pecans, creamy avocado and balsamic vinaigrette. Perfect for summer!
Servings: 4 salads
Ingredients
- 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 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
Instructions
- 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.
- 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.
- 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.
- Serve: Top with pecans and avocado or transfer to 4 serving bowls and top each with equal amounts of the pecans and avocado.
Notes
Try adding the tofu feta from this Mediterranean Kale Salad. 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.
Nutrition
Serving: 1salad | Calories: 353kcal | Carbohydrates: 24g | Protein: 5g | Fat: 29g | Fiber: 6g | Sugar: 12g