Name: Blueberry Spinach Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 Tablespoons Balsamic Vinegar; 2 Tablespoons Lemon Juice; ¼ cup Olive Oil; 1 ½ teaspoons Dijon Mustard; 1 ½ teaspoons Honey; 2 cloves Garlic, (pressed); ¼ teaspoon Salt ((or to taste)); ⅛ teaspoon Black Pepper; 5 ounces Fresh Baby Spinach; 1 pint Fresh Blueberries; ½ cup Dried Cranberries; ½ cup Pumpkin Seeds ((Pepitas) roasted & salted); 1 Tablespoon Chopped Fresh Mint ((optional)); 4 ounces Crumbled Goat Cheese ((or Feta))

Jump to Recipe

This Blueberry Spinach Salad is a fresh and flavorful combination of juicy blueberries, baby spinach, goat cheese, dried cranberries, and crunchy pumpkin seeds, all tossed in a zesty homemade balsamic lemon vinaigrette. A fresh side salad for your weeknight dinner. This versatile summer salad is healthy, easy, and bursting with flavor, color and texture!

Spinach Salad with Blueberries

This gorgeous salad recipe is one of those salads you’ll find yourself making on repeat. It’s quick to throw together, looks beautiful on the table, and tastes like summer in every bite.

Serve it as a light main dish or a side for Air Fryer Salmon or Turkey Meatloaf, it’s always a hit at my house.

Why This Blueberry Spinach Salad is So Good

• Fast and Easy – Just shake up the dressing and toss everything together.
• Incredible Flavor – A perfect balance of sweet, tangy, creamy, and crunchy.
• Nutritious – Packed with antioxidants, fiber, and healthy fats.
• Crowd-Pleaser – Great for potlucks, picnics, brunches, and BBQs.
• Very Customizable – Swap the cheese, seeds, or berries to match what you have on hand.

This salad is super versatile, so don’t be afraid to mix and match ingredients based on what you like, or what's in your fridge or pantry!

I have listed several swaps for the salad ingredients below.

Ingredients for This Spinach Salad Recipe

• Fresh Baby Spinach – Tender and mild, the perfect base greens.
• Fresh Blueberries – Sweet and juicy, the star of the salad!
• Dried Cranberries – Adds a chewy, sweet-tart bite.
• Pumpkin Seeds (Pepitas) – For crunch and flavor (I use the roasted & salted).
• Crumbled Goat Cheese – Creamy and tangy (or sub with feta).
• Mint Leaves – Just a touch really brightens up the salad. Or try Basil.
• Homemade Balsamic Lemon Vinaigrette – Made with olive oil, lemon juice, balsamic vinegar, Dijon, garlic, and honey.

Variations & Substitutions

This Blueberry Spinach Salad is easy to customize! Try some of these tasty variations to suit your taste or use what you have on hand:

Greens – Try arugula, spring mix, kale (massaged), or a mix of your favorite salad greens.
Cheese – Feta, gorgonzola, or blue cheese also pair wonderfully with the sweet berries.
Nuts & Seeds – Swap in sunflower seeds, slivered almonds, chopped pecans, or candied walnuts for a touch of crunch and sweetness.
Fruit – Fresh strawberries, raspberries, or blackberries can be used in place of (or alongside) the blueberries. Sliced apples or pears are also great.
Dried Fruit – Try dried cherries, golden raisins, or chopped dried apricots instead of cranberries.
Dressing – A raspberry vinaigrette or honey mustard dressing would also work well.

How to Make the Best Spinach Salad

Make the Dressing
• In a mason jar with a lid (or small bowl & whisk), combine the salad vinaigrette ingredients.
• Shake well (or whisk), taste, and adjust salt if needed.

Assemble the Salad
• In a large salad bowl, add all of the salad ingredients (If prepping ahead, wait to add the cheese and dressing until serving.).
Dress the Salad
• If not making ahead, drizzle on half the dressing and toss gently. Add more if desired, or serve dressing on the side.

Make Ahead Tips

• Dressing can be made up to 4 days in advance and stored in the fridge. Shake before using.
• Salad ingredients can be prepped and stored separately. Wash and dry spinach and berries, and portion out toppings ahead of time.
• Wait to dress the salad and add cheese until just before serving for best texture.

Salad Storage

• Undressed salad (without the cheese in it) keeps well in an airtight container with a paper towel in it for up to 3 days.
• Dressed salad is best enjoyed right away, as spinach wilts quickly. Serve dressing on the side if prepping ahead.

More Popular Salad Recipes

Watermelon Feta Salad
Dill Pickle Pasta Salad
Italian Chopped Salad
Creamy Pea Salad

If you make my Blueberry Spinach Salad recipe, please let me know by commenting below with a star rating.

I'd love to hear from you! Your feedback helps others find and enjoy this recipe too!

5 from 1 vote

Blueberry Spinach Salad

Prep Time

15 mins

Total Time

15 mins

A delicious, healthy salad with baby spinach, fresh blueberries, pumpkin seeds, goat cheese, and more. The homemade balsamic salad dressing is very flavorful and easy to make.

Course: Salad

Cuisine: American

Keyword: healthy salad

Servings: 4

Calories: 260 kcal

Author: Sandy Clifton

Ingredients

Balsamic Dressing

2 Tablespoons Balsamic Vinegar
2 Tablespoons Lemon Juice
¼ cup Olive Oil
1 ½ teaspoons Dijon Mustard
1 ½ teaspoons Honey
2 cloves Garlic, pressed
¼ teaspoon Salt (or to taste)
⅛ teaspoon Black Pepper

Salad

5 ounces Fresh Baby Spinach
1 pint Fresh Blueberries
½ cup Dried Cranberries
½ cup Pumpkin Seeds (Pepitas) roasted & salted
1 Tablespoon Chopped Fresh Mint (optional)
4 ounces Crumbled Goat Cheese (or Feta)

Instructions

Make the Dressing

Combine balsamic vinegar, lemon juice, olive oil, Dijon mustard, honey, garlic, salt and pepper in a mason jar with a tight-fitting lid and shake well. Taste and adjust salt, if needed.

Assemble the Salad

To a large salad bowl, add the spinach, blueberries, cranberries, pumpkin seeds, mint, if using, and goat cheese.
Either serve the salad with the dressing on the side, or pour on half of the dressing and toss gently. Add more dressing if you think it needs more, or have it in available at the table.

Recipe Notes

Serve dressed salad immediately, or undressed salad can keep in the fridge about 3 days with a paper towel in the airtight container to absorb moisture.