Description
A refreshing and vibrant Blueberry Spinach Salad featuring fresh baby spinach, sweet blueberries, crunchy toasted walnuts, tangy feta cheese, and a zesty homemade orange poppy seed dressing. This quick and easy salad is perfect for a light lunch or an elegant side dish, combining nutritious ingredients with a burst of citrus flavor.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh baby spinach
- 1 cup blueberries
- 1/4 cup red onion, thinly sliced
- 1/2 cup walnuts, chopped and toasted
- 1/2 cup feta cheese, crumbled
Dressing Ingredients
- 1/4 cup fresh orange juice
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp poppy seeds
- 1/4 cup extra virgin olive oil
Instructions
- Prepare the Spinach: Rinse and dry the baby spinach thoroughly to remove any grit or dirt and ensure the leaves are crisp.
- Make the Dressing: In a small bowl, whisk together fresh orange juice, honey, Dijon mustard, poppy seeds, and extra virgin olive oil until the mixture is smooth and emulsified.
- Assemble the Salad: In a large bowl, layer the spinach first, then add the blueberries, thinly sliced red onion, toasted walnuts, and crumbled feta cheese.
- Add the Dressing: Drizzle the freshly made orange poppy seed dressing over the salad just before serving.
- Toss and Serve: Gently toss the salad until all ingredients are evenly coated with the dressing, then serve immediately to enjoy the freshest flavors.
Notes
- Toast walnuts lightly in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant, to enhance their flavor.
- If fresh orange juice is unavailable, freshly squeezed is preferred over bottled for best taste.
- This salad is best served immediately after dressing to maintain crispness.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- Honey can be replaced with maple syrup to make the dressing vegan-friendly.
