Blueberry Spinach 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.

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!

Course Salad

Cuisine American

Keyword blueberry spinach salad

Prep Time 10

Total Time 10

Servings servings

Calories 179

Author Gayle

Ingredients

4 cups fresh baby spinach
1 cup fresh blueberries
½ small red onion, thinly sliced
½ cup crumbled feta cheese

Optional:

½ cup chopped walnuts
White balsamic dressing

Instructions

Just before serving: to a large bowl, add the spinach, fresh blueberries, onion, feta cheese, and chopped walnuts (if using).
Gently toss to combine, add salad dressing, and toss again. Serve immediately. Note: if storing for later, keep the salad in the refrigerator and add the walnuts and dressing just before serving, as the walnuts will soften up if refrigerated and the dressing will wilt the spinach.

Notes

For Best Freshness: This salad is best enjoyed fresh, otherwise the spinach will wilt and the walnuts will soften.
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.
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.
Make-Ahead Tip: You can prepare the dressing in advance and store the salad (minus the dressing and walnuts) in a large bowl.
See my tips and tricks for making this Blueberry Spinach Salad above the recipe box.

Nutrition