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Spinach Blueberry Salad

Blueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. —Heidi Gilleland, Lees Summit, Missouri
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


  • 1/4 cup raspberry vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • SALAD:
  • 12 cups fresh baby spinach (about 10 ounces)
  • 1 cup fresh blueberries
  • 1 cup (4 ounces) crumbled blue cheese
  • 1/2 cup chopped pecans, toasted


  • Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 serving: 254 calories, 24g fat (5g saturated fat), 13mg cholesterol, 407mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 6g protein.

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Average Rating:
  • Orbs
    Jun 17, 2020

    So delicious! We substituted feta for the crumbled blue cheese. Thank you, Heidi, for sharing this recipe.

  • Debbie
    Jun 23, 2018

    I loved the blueberries and blue cheese! I could not find Raspberry vinegar, so I used Alessi Raspberry Blush, which doesn't have a strong raspberry flavor, and I think that was great for the guys in our family. To toast the nuts, I only had to cook them in the oven at 350 for 3 minutes on a cookie sheet lined with aluminum foil, so watch the time so you don't burn them.

  • kimspacc
    Jul 13, 2015

    I liked the concept but found the dressing way too tart. The berries and pecans, though, were a nice combination.

  • joycerm53
    Aug 18, 2013

    This recipe is a keeper! I did use Spring Mix, but other than that, I made the recipe as written. The dressing was very good. The blueberry/blue cheese combo was delicious.

  • lbj1252
    Jul 2, 2013

    A very nice salad, but I found the dressing to be a bit too tart for my taste. I would use about half the vinegar the next time.

  • s_pants
    Aug 12, 2012

    I had to adjust the recipe to use what I had on hand: toasted sliced almonds instead of pecans and feta cheese instead of blue cheese; also honey mustard instead of Dijon in the dressing. Both my husband and I thought it was very good and would definitely make again! nice and refreshing.

  • pastaman13
    Jan 28, 2012

    No comment left

  • fz0lnb
    Dec 21, 2010

    This salad is addicting! I had been looking for a recipe like this, and this is a keeper! The flavors blend very well. I used a mix of spinach & spring mix so my kids would eat it, too.

  • Cathy Stanners
    Oct 24, 2009

    Excellent in presentation, dressing taste--nice change from strawberries, mandarin oranges.

  • dawnandersn
    Apr 17, 2007

    No comment left