Blueberry Spinach Salad
Brighten up your table with this deceptively simple and perfect for brunch, blueberry spinach salad, with crunchy nuts, savoury feta, beautiful herbs and a simple light maple balsamic dressing.
Servings: 6 sides
Ingredients
Salad
- 4 Cup Spinach Baby is best, but not a necessity, what ever you can find fresh
- 1 Cup Blueberries
- 1/2 Cup Feta crumbled
- 1/2 cup Almonds or chopped pecans Roasted are great, but never salted
- 2 tablespoon Fresh mint torn, about 8-10 leaves
- 1/4 Cup Dried cranberries optional
- 1/4 Cup Red Onion, thinly sliced optional
- 1/2 Cup Advocado, sliced optional
Dressing
- 1/4 Cup Olive Oil
- 1 tablespoon Maple syrup
- 1 tablespoon Lemon juice
- 2 tablespoon Balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Wash and dry the spinach and blueberries. Slice the red onion and avocado (if using).4 Cup Spinach, 1 Cup Blueberries, 1/4 Cup Red Onion, thinly sliced , 1/2 Cup Advocado, sliced
- In a large salad bowl, combine spinach, blueberries, feta cheese, red onion, nuts, and dried cranberries (if using).1/2 Cup Feta, 1/2 cup Almonds or chopped pecans, 1/4 Cup Dried cranberries
- In a small jar or bowl, whisk together olive oil, balsamic vinegar, maple syrup (or honey), Dijon mustard, lemon juice, salt, and pepper.1/4 Cup Olive Oil, 1 tablespoon Maple syrup, 2 tablespoon Balsamic vinegar, 1 teaspoon Dijon mustard, Salt and pepper
- Drizzle the dressing over the salad just before serving and toss gently to combine.
- Garnish with avocado slices and fresh mint if desired and serve immediately.