Blueberry Spinach Salad

by Gayle on July 21, 2025 0 comments »

This Blueberry Spinach Salad is the perfect balance of sweet, savory, and crunchy. Juicy blueberries and creamy feta add layers of flavor, while thinly sliced red onion gives it a subtle bite. Tossed in a light vinaigrette, this fresh salad is easy to make and perfect for any occasion!

You should also try this Banana Pudding Fruit Salad and Chicken Caesar Pasta Salad!

A fresh salad featuring spinach leaves, blueberries, crumbled feta cheese, and sliced red onions is being mixed with a gold fork in a white bowl. A wooden bowl with salt and fresh spinach leaves are visible in the background.

The weather is getting warmer and I’ve got this spinach blueberry salad on my mind.

This salad recipe comes together in just minutes with minimal prep, making it perfect for busy weeknights or last-minute gatherings.

You can enjoy it on its own for a light and refreshing meal or pair it with grilled chicken, salmon, or shrimp for extra protein.

And the homemade white balsamic dressing ties everything together, balancing the sweetness of the blueberries with a touch of tangy goodness.

Besides the delicious taste, this blueberry and spinach salad is packed with nutrients. Spinach provides a boost of vitamins, blueberries are rich in antioxidanfts, and the crunchy walnuts add heart-healthy fats.

Just like this chicken avocado pasta salad and pizza pasta salad, this healthy blueberry spinach salad comes together in no time and is loaded with deliciousness.

A close-up of a fresh salad on a fork, featuring spinach leaves, blueberries, red onion slices, and crumbled feta cheese. The rest of the salad is blurred in the background, and a bowl of spinach is partially visible.

Why You’ll Love This Recipe:

Quick and Easy: This summer salad is ready in just 10 minutes.
Nutrient-Packed: Loaded with antioxidants, healthy fats, and vitamins, which is a win-win all around.
Perfect Balance of Flavors: The sweet blueberries, creamy feta cheese, and tangy red onions give the perfect bite.
Simple to Customize: Add some protein, more veggies, or an added crunch for extra flavor.
Crowd-Pleaser: This is the perfect salad to bring to summer gatherings, potlucks, parties, and more.

A bowl of fresh spinach leaves is surrounded by small bowls of salt, pepper, olive oil, sliced red onions, blueberries, crumbled cheese, and balsamic vinegar on a light countertop.

Ingredients in Spinach Salad with Blueberries and Walnuts:

Fresh Baby Spinach: Spinach is the star of the recipe, though arugula or kale would also work well.
Fresh Blueberries: Fresh ones are best, especially if you have some from your local farmer’s market.
Red Onion: Thinly sliced for a tangy flavor.
Feta: Crumbled feta cheese or goat cheese pairs beautifully with the blueberries.
Walnuts: This ingredient is optional, but I love the crunch and flavor it gives.

A glass bowl containing fresh spinach leaves, blueberries, sliced red onions, and crumbled cheese, arranged separately. The salad ingredients are vibrant and colorful against a light background.

A glass bowl filled with fresh spinach leaves, slices of red onion, blueberries, and crumbles of white cheese, all lightly dressed, set against a light background.

How to Make:

Combine: In a large bowl, add the spinach, blueberries, red onion, feta, and walnuts (if using).
Toss: Gently toss the salad to combine, add the dressing, and toss again. Serve immediately.

How to Store:

For Best Freshness: This salad is best enjoyed fresh, otherwise the spinach will wilt and the walnuts will soften.
Without Dressing: If you plan to make the salad ahead of time, store the spinach, blueberries, feta, and red onion in an airtight container in the refrigerator for up to two days. Keep the dressing and walnuts separate and toss everything together just before serving.
With Dressing: If the salad is already dressed, store it in an airtight container and enjoy within 24 hours to prevent the spinach from wilting.
Make-Ahead Tip: You can prepare the dressing in advance and store the salad (minus the dressing and walnuts) in a large bowl. Store the dressing in a sealed jar in the fridge for up to five days and shake well before using.

A close-up of a fresh salad featuring spinach leaves, blueberries, red onion slices, crumbled feta cheese, and a single grape. A gold fork is visible in the center, piercing the ingredients.

What Salad Dressing Works Best?

I love this white balsamic vinaigrette, as the subtle flavors pair wonderfully with this simple salad. However, a red wine vinaigrette or regular balsamic dressing would work just as well.

What to Serve with Easy Blueberry Spinach Salad:

As a side to grilled meats like chicken, steak, or fish.
Alongside a sandwich or wrap for a light, balanced meal.
With quinoa or farro mixed in for extra texture and fiber.

A bowl of fresh salad containing spinach leaves, blueberries, red onion slices, and crumbled feta cheese. A dressing container and wooden bowls are in the background. Forks and a striped napkin are placed beside the bowl.

Variations:

Add Protein: Try grilled chicken, shrimp, or salmon to turn this into a heartier meal.
Swap the Nuts: Use pecans, almonds, or candied walnuts for a different crunch.
Dairy-Free Option: Skip the feta or swap it for dairy-free cheese or avocado for creaminess.
Different Dressing: A balsamic vinaigrette or a poppy seed dressing would also pair beautifully.

Tips and Tricks:

Use Fresh Ingredients: Fresh, crisp spinach and ripe blueberries make all the difference in flavor.
Toast the Walnuts: If you have time, lightly toasting the walnuts enhances their nuttiness and adds extra crunch.
Thinly Slice the Red Onion: A little goes a long way, so slice it super thin for the best balance of flavor.
Don’t Dress Too Early: Spinach can wilt quickly, so toss in the dressing just before serving.

A fresh salad in a white bowl featuring spinach leaves, blueberries, crumbled feta cheese, and sliced red onions. A gold fork is partially visible on the side, and the background shows wooden bowls.

Looking for More Easy Salad Recipes? I’ve Got You Covered!