Blueberry Spinach Salad

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

Prep Time 15 minutes

Total Time 15 minutes

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.