Description
A refreshing and vibrant Blueberry Spinach Salad tossed with crunchy walnuts, tangy feta cheese, and a zesty Orange Poppy Seed Dressing. This delightful salad offers a perfect balance of sweet and savory flavors, making it an ideal healthy lunch or side dish.
Ingredients
Scale
Salad
- 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
- 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 using a salad spinner or clean kitchen towels to remove any moisture for a crisp base.
- Make the dressing: In a small bowl, whisk together the 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 salad bowl, layer the baby spinach first, then add the blueberries, thinly sliced red onion, chopped toasted walnuts, and crumbled feta cheese on top.
- Add the dressing: Drizzle the prepared orange poppy seed dressing evenly over the salad just before serving.
- Toss and serve: Gently toss the salad to coat all the ingredients with dressing and serve immediately for the freshest taste.
Notes
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until fragrant.
- For a vegan version, substitute honey with maple syrup and omit the feta cheese or use vegan cheese alternative.
- Make the dressing ahead and store in the refrigerator for up to 2 days; whisk before using as it may separate.
- This salad is best served fresh to maintain the texture of spinach and berries.
