This post is sponsored by Yankee Candle. As always, all opinions are my own.
I often get messages from readers about the best time to visit Vermont and what to do once they are here. While it is pretty much gorgeous all year round, my favorite time of the year is between the end of July and beginning of August.
You might think that it is because of the warmer temperatures and you would be right. But there is another reason, and that is the local farmer’s markets and all the colorful and fresh produce that is in abundance.
It is during these few weeks that Vermont weather is extra kind to us in a way that makes us “almost” forget about the brutal winter months. Everywhere you go, there is a farm stand selling freshly picked produce that not only looks good but also tastes delicious.
That is why lately I have been intentional with taking a break from turning the stove on. Instead, I am feeding my family with all kinds of delicious and healthy salads made with freshly picked greens and fruits.
Today’s recipe, Spinach Blueberry Salad, is a celebration of the season and local farmer’s markets. I have been joined by Yankee Candle’s Farmers Market Collection to enhance the experience and help me bring the farmer’s market home with me.
If you have ever been to one of their stores, you know how amazing their candles smell. Having been a fan for years, I can tell you that this new collection is nothing short of incredible. Whether it is the Dried Lavender and Oak, Farmstand Festival (my favorite), or Ciderhouse, it is perfect for any home gathering when you want to share the delicious smells of the farmer’s markets with your friends and family.
But now, onto this blueberry salad recipe… I call this summer salad blueberry spinach power salad as it is packed with superfoods like spinach, blueberries, onions, and pecans.
How To Make A Blueberry Salad
The process of making this blueberry spinach salad has 3 folds and takes no more than 15 minutes to put together.
First, make the lemon dressing by simply whisking together extra virgin olive oil, lemon juice, dijon mustard, garlic, salt, and pepper.
Second, place all the salad ingredients – baby spinach leaves, sliced red onion, feta cheese, pecans (almonds would also work) and fresh blueberries (or a mix of berries) – in a large bowl.
Finally, drizzle your blueberry feta spinach salad with the dressing and give it a gentle toss. That’s it!
At this point, if you are thinking that the sound of baby spinach, feta cheese, pecans, and blueberries mixed in with a dijon mustard dressing is crazy, you are not alone. My husband thought so too. But believe me, it works, and it works very well.
All the different flavors blend together to hit all your taste buds in such a way that it is not only satisfying but also filling.
And if you know me, you know I love providing you with variations so that you can adapt my recipes easily with whatever you have on hand. Here are a few of them I tried in my own kitchen:
- Mixed Green Salad with Blueberries: Don’t get me wrong, I love baby spinach, but this salad is also great with mixed salad greens. Simply swap spinach with whatever fresh salad greens you have on hand.
- Blueberry Quinoa Salad: Want to add in some plant protein into the mix and make it meal-worthy? Then try adding a cup of cooked quinoa into the salad. I usually make a big batch of this version and divide it amongst 3-4 meal prep bowls to enjoy for lunch throughout the week.
PRO TIP: If you decide to make this a part of your weekly meal plan, I recommend drizzling it with the dressing right before serving to prevent your salad from becoming soggy and wilted.
- Strawberry Blueberry Salad: As you can see in the photos, I used a combination of blueberries and raspberries, but strawberries would be just as good in this summer salad.
- Goat Cheese and Blueberry Salad: While a blueberry and feta combination is my favorite, I also like this salad with goat cheese. If you are not a fan of feta or don’t have any on hand, goat cheese is a great substitute.
The recipe below serves 4 servings as a side dish. This blueberry salad is only 196 calories per serving. Not too bad for a delicious and filling summer salad, right?
Other Blueberry Recipes You Might Like:
- Blueberry Sauce Recipe – An easy & quick to make homemade blueberry sauce recipe that you can make with both frozen and fresh blueberries
- Blueberry Flavored Spelt Scones – Date sweetened scones that are made with spelt flour and flavored with lemon and blueberries
- Flourless Blueberry Muffins – Blueberry muffins made with coconut and almond flour and sweetened with bananas and maple syrup.
- Healthy Gluten-Free Blueberry Muffins – Almond flour blueberry muffins sweetened with maple syrup.
Blueberry Salad with Spinach and Feta Cheese
For The Salad Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon dijon mustard
- 1 clove of garlic peeled and minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Blueberry Spinach Salad:
- 6 cups baby spinach washed and spin-dried
- ¼ cup thinly sliced red onion
- 1 ½ cups blueberries
- ½ cup strawberries or raspberries washed and hulled
- ½ cup crumbled feta cheese
- ½ cup pecans or almonds lightly roasted
- To make the blueberry salad dressing: Place all ingredients in a mason jar, put the lid and give it a good shake.
- To Make the salad: Place baby spinach, red onion, blueberries, strawberries (or raspberries), feta, and pecans in a large bowl. Drizzle it with the dressing. Give it a gentle toss.
- Taste for seasoning and add in if necessary. Serve.
- As in most recipes that use feta cheese as a garnish, I recommend tasting the saltiness of the cheese before adding salt into the dressing. You can then adjust the amount accordingly.
- If you have in on hand, a splash of raspberry vinaigrette (approximately 1 tablespoon) takes this salad to the next level.
- I highly recommend spending a few extra minutes to toast pecans before adding them into the salad. Doing so adds another layer of earthy flavor to the overall recipe. Also, you can swap pecans with other nuts like sliced almonds, walnuts, or even hazelnuts.