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Lunch
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Blueberry, Spinach & Walnut Salad

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15min

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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

Read instructions and get ready to cook

1
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.

2
Prepare the blueberries

Rinse 1 cup of blueberries and pat dry with a clean kitchen towel. Add the blueberries to the salad bowl.

3
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.

4
Prepare the onion

Finely slice 1/2 small red onion and add to the salad bowl.

5
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.

6
Dress the salad

Pour the honey-lemon vinaigrette over the salad and toss gently until all the ingredients are well coated.

7
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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