This quick and easy Blueberry Spinach Salad combines tender baby spinach with juicy fresh blueberries, crunchy walnuts and tangy blue cheese. It comes together in about 10 minutes and is finished with a simple Dijon mustard dressing that balances sweet and zesty flavors. This refreshing salad works well as a light main with added protein or as an elegant side for weeknight dinners and gatherings.
Salads are reliable, versatile meals that are easy to adapt. They can be built up with protein for a satisfying main course or kept light as a side. Homemade dressings make a big difference: bright, fresh vinaigrettes or creamy dressings both elevate simple greens. This blueberry spinach salad highlights seasonal fruit and a bright Dijon dressing that complements the natural sweetness of the berries and the richness of the blue cheese.
The combination of baby spinach, fresh blueberries, raw walnuts, red onion and crumbled blue cheese creates contrasting textures and balanced flavors. The dressing—made with Dijon mustard, lemon juice, olive oil and honey—ties everything together with a lively, slightly sweet tang.
Details on the ingredients
Below is a concise overview of the ingredients used in this salad. For exact quantities, see the recipe card further down this page. These notes explain ingredient choices and possible substitutions.
- Blueberries – Use fresh blueberries for the best texture and flavor. Frozen berries thaw to a mushy texture and are not recommended. Dried blueberries can work for a chewy, tangy alternative.
- Spinach – Baby spinach provides tender leaves and a mild flavor that pairs well with fruit. Choose fresh, crisp leaves.
- Red onion – Adds a bright, slightly sharp bite. Dice small or slice into thin rings. Pickled red onion is a great option if you prefer a milder, sweeter taste.
- Walnuts – Raw walnut pieces give a crunchy contrast. You can use halves broken into pieces, chopped walnuts, toasted walnuts for added depth, or candied walnuts for sweetness.
- Blue cheese – Crumbled blue cheese contributes creaminess and tang. If you prefer a milder option, substitute feta or goat cheese.
- Lemon juice – Fresh lemon juice brightens the dressing. Avoid bottled lemon juice when possible for better freshness and flavor.
- Oil – Extra virgin olive oil is recommended for the dressing, but neutral oils like avocado or canola work as well.
- Dijon mustard – The sharpness of Dijon is central to this dressing and helps emulsify the oil and acid. Avoid substituting with yellow mustard if you want the characteristic Dijon flavor.
- Honey – Liquid honey balances acidity and helps thicken the dressing. Agave syrup is an acceptable substitute for a vegan option.
- Seasonings – A pinch of garlic powder, salt and freshly ground black pepper finish the dressing; adjust to taste.
How to make spinach salad with blueberries
Add the baby spinach to a large bowl. Scatter the fresh blueberries, walnut pieces, crumbled blue cheese and diced red onion on top.
Drizzle as much dressing as you prefer over the salad and gently toss to combine so the leaves are evenly coated. If you expect leftovers, serve the dressing on the side; dressing the salad too far in advance will cause the spinach to wilt.
Serve immediately as a side or alongside grilled chicken, fish, or grain bowls to make it a heartier main course.
How to make easy Dijon dressing
Place the dressing ingredients in a small bowl and whisk until the mixture thickens and emulsifies—meaning the oil and lemon juice combine into a smooth dressing. If separation occurs, continue whisking until smooth. Alternatively, combine the ingredients in a sealed jar and shake vigorously until thickened and blended.
Can you make this blueberry salad in advance?
Yes. This salad is well suited to meal prep when components are stored separately. Prepare and refrigerate the spinach, blueberries, nuts, cheese and onion in separate airtight containers for 1–2 days. Make the dressing ahead and keep it refrigerated for 5–7 days. Assemble the salad just before serving to keep the spinach crisp; if dressed too early, the leaves will become limp.
Recipe substitutions and additions
- Swap spinach for arugula, spring mix or massaged kale for different textures and flavors.
- Add fresh herbs such as mint or basil for a bright, herbaceous note.
- Replace walnuts with pecans or almonds, or use toasted nuts for extra flavor.
- For a crunchy, nut-free option try roasted chickpeas or croutons.
- Switch blue cheese for feta or goat cheese if you prefer a milder, tangy cheese.
- Include extra vegetables like cherry tomatoes, diced cucumber or slices of avocado.
- Use shallots instead of red onion for a milder finish.
More salad recipes
- Summer Peach Salad with Blueberries
- Strawberry Kale Salad with Poppy Seed Dressing
- Stone Fruit Salad with Mint Honey Vinaigrette
- Greek Orzo Pasta Salad with Lemon Vinaigrette
📖 Recipe
Blueberry Spinach Salad with Dijon Dressing
A fresh, flavorful salad of baby spinach, blueberries, walnuts and blue cheese finished with a simple Dijon-lemon dressing.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Author: Leanne Combden
Ingredients
For the salad:
- 6–8 cups baby spinach
- 3/4 cup fresh blueberries
- 1/2 cup raw walnut pieces
- 1/2 cup crumbled blue cheese
- 1/3 cup diced red onion
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons liquid honey (or agave)
- 1/8 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Place the baby spinach in a large bowl. Top with blueberries, walnuts, crumbled blue cheese and diced red onion.
- To make the dressing, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic powder and salt and pepper in a small bowl until thickened and emulsified. Alternatively, combine ingredients in a sealed jar and shake until combined.
- Drizzle desired amount of dressing over the salad and toss gently to combine. Serve immediately. To keep leftovers crisp, serve the dressing on the side.
Notes
- Store any leftover salad or dressing covered in the refrigerator.
- If the salad is dressed, it should be eaten within a day because the spinach will wilt.
- Undressed salad components stored separately can last 3–4 days depending on freshness.
- The dressing will keep 5–7 days in a covered container in the refrigerator.
- See the substitutions section above for ingredient swaps and additions.
Nutrition Facts per Serving
Calories: 349 kcal | Carbohydrates: 19 g | Protein: 8 g | Fat: 29 g | Saturated Fat: 6 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 13 g | Cholesterol: 13 mg | Sodium: 319 mg | Potassium: 431 mg | Fiber: 3 g | Sugar: 13 g | Vitamin A: 4435 IU | Vitamin C: 20 mg | Calcium: 161 mg | Iron: 2 mg
Disclaimer
Nutrition information is an estimate and will vary with substitutions and brand choices.