Print

Fresh Blueberry Broccoli Spinach Salad

blueberry broccoli spinach salad - featured image
Print Recipe

A fresh and nutritious salad combining crunchy broccoli, tender spinach, juicy blueberries, and a tangy honey-lemon dressing for a quick and satisfying meal.

Ingredients

Scale
  • 3 cups fresh broccoli florets, chopped into bite-sized pieces
  • 4 cups fresh baby spinach, washed and dried
  • 1 cup fresh blueberries, washed (or thawed frozen blueberries)
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup toasted almonds or walnuts, chopped
  • 1/2 cup crumbled feta cheese (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Chop about 3 cups of fresh broccoli into bite-sized florets. Optionally blanch in boiling water for 1 minute, then transfer to ice water to keep color and soften slightly.
  2. Wash and dry 4 cups of baby spinach thoroughly using a salad spinner or pat dry with a towel.
  3. Thinly slice 1/4 cup of red onion. Soak in cold water for 5 minutes if a milder flavor is desired, then drain well.
  4. Toast 1/2 cup of chopped almonds or walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly golden. Stir frequently and let cool.
  5. In a small bowl or jar, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon honey, and 1 teaspoon Dijon mustard until emulsified. Season with salt and pepper to taste.
  6. In a large mixing bowl, combine broccoli, spinach, blueberries, red onion, and toasted nuts.
  7. Pour the dressing over the salad and toss gently to coat evenly.
  8. Sprinkle 1/2 cup crumbled feta cheese over the top if using, and toss gently or leave as garnish.

Notes

Keep the dressing separate if preparing ahead to avoid soggy greens. Toast nuts carefully to avoid burning. Use fresh lemon juice for best flavor. Salad tastes best fresh but can be chilled for 15 minutes to meld flavors. Frozen blueberries can be used if thawed and drained. For vegan version, omit feta and replace honey with maple syrup or agave nectar.

Nutrition

Keywords: blueberry salad, broccoli salad, spinach salad, healthy salad, quick salad, nutritious salad, easy salad recipe

Find it online: https://chloeplate.com/fresh-blueberry-broccoli-spinach-salad-recipe-for-easy-nutritious-boost/