Description
A vibrant and refreshing Blueberry Spinach Salad featuring fresh baby spinach, juicy blueberries, crunchy toasted walnuts, and creamy feta cheese, all tossed in a sweet and tangy homemade orange poppy seed dressing. This quick and easy salad is perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Salad
- 4 cups fresh baby spinach
- 1 cup blueberries
- 1/4 cup red onion, thinly sliced
- 1/2 cup walnuts, chopped and toasted
- 1/2 cup feta cheese, crumbled
Dressing
- 1/4 cup fresh orange juice
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp poppy seeds
- 1/4 cup extra virgin olive oil
Instructions
- Prepare Spinach: Rinse and dry the baby spinach leaves thoroughly to remove any dirt or moisture, ensuring a crisp base for the salad.
- Make Dressing: In a small bowl, whisk together the fresh orange juice, honey, Dijon mustard, poppy seeds, and extra virgin olive oil until the ingredients are well combined and the dressing is smooth.
- Layer Salad: In a large bowl, first place the fresh baby spinach, then evenly layer blueberries, thinly sliced red onion, toasted chopped walnuts, and finally crumbled feta cheese on top.
- Dress the Salad: Just before serving, drizzle the prepared orange poppy seed dressing over the layered salad and gently toss to coat all ingredients well without bruising the delicate spinach.
- Serve: Serve the salad immediately to enjoy the fresh flavors and crunchy textures at their best.
Notes
- For extra crunch, lightly toast the walnuts in a dry skillet over medium heat until fragrant.
- This salad is best served fresh to maintain the spinach’s crispness and the dressing’s vibrant flavor.
- Can be customized by adding grilled chicken or tofu for added protein.
- Substitute honey with maple syrup for a vegan-friendly option.
- Make the dressing ahead and store in the refrigerator for up to 2 days.
