Recipe details
Lunch
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Blueberry, Spinach & Walnut Salad
15min
4 servings
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This vibrant and nutritious salad combines sweet blueberries, tender baby spinach, and crunchy walnuts, all tossed in a tangy honey-lemon vinaigrette. The contrasting flavors and textures make this salad a delightful and refreshing choice for a light lunch or as a side dish for a summer meal. Packed with antioxidants and healthy fats, this salad is both delicious and wholesome.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
10 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Nuts
Ingredients
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Steps
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Prepare the spinach
Rinse 6 cups of baby spinach and pat dry with a clean kitchen towel or spin dry in a salad spinner. Place the spinach in a large salad bowl.
Prepare the blueberries
Rinse 1 cup of blueberries and pat dry with a clean kitchen towel. Add the blueberries to the salad bowl.
Toast the walnuts
In a small, dry skillet, toast 1/2 cup of walnuts over medium heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Let the walnuts cool slightly, then roughly chop them and add to the salad bowl.
Prepare the onion
Finely slice 1/2 small red onion and add to the salad bowl.
Prepare the vinaigrette
In a small bowl, whisk together the zest and juice of 1 large lemon, 1/4 cup of olive oil, 2 tablespoons of honey, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
Dress the salad
Pour the honey-lemon vinaigrette over the salad and toss gently until all the ingredients are well coated.
Serve
Serve the blueberry, spinach, and walnut salad immediately, or chill in the refrigerator for 15 minutes before serving for a refreshing summer dish.
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