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This healthy spinach blueberry salad recipe is made with goat cheese, walnuts, avocado, mint, and a simple balsamic vinaigrette dressing. It’s super quick to make, packed with flavour and nutrition!

Spinach blueberry salad on white plate.

I’m always looking for more ways to enjoy blueberries when they’re ripe, juicy, and in season! If you are too, then this salad is perfect for you 🙂

I love how quickly this salad with blueberries comes together – you basically just make the balsamic vinaigrette, throw all the ingredients into a bowl (no cooking involved!), then toss everything in the dressing before serving.

As a dietitian, blueberries are one of my favourite fruits, packed with nutrition benefits! I’ve also shared some possible ingredient swaps/additions and some ideas for what to serve this one with to make it a complete meal. Enjoy!

Want more summer salad recipe inspiration? Check out my roundup of 20+ easy, healthy summer salad recipes for more ideas!

Recipe ingredient flatlay.

Recipe Ingredients Needed

All you need to make this blueberry spinach salad are 11 simple ingredients:

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Ingredient Modifications & Swaps

  1. Baby spinach can be swapped for a similar leafy green, like arugula, baby kale, or a spring mix.
  2. Walnuts can be swapped with pecans or even almonds, if desired.
  3. Goat cheese can be swapped with feta.
  4. For a vegan version, you can use a dairy-free alternative to goat cheese. The honey in the dressing can be swapped for maple syrup.
  5. If you want to add more bulk to this salad, feel free to add in a grain like cooked quinoa, farro, or couscous!

What To Serve With Blueberry Salad

This blueberry salad is perfect for pairing alongside your favourite protein dish, such as:

  • baked salmon or another fish
  • chicken
  • crispy baked tofu
  • sautéed shrimp
  • seared scallops
  • hard-boiled eggs

You can either serve it beside the protein, or top it with the protein and mix it all together 🙂

If you want to pair it with a starch, it would be great with some crispy roasted potatoes, cooked quinoa, or cooked farro as well!

How To Make In Advance

Because spinach salads can get soggy if making in advance, I’d recommend making the dressing and storing it in an airtight container or jar in the fridge until you’re ready to serve the salad.

The rest of the ingredients can be plated really quickly, but if you want to mix some of it in advance, I’d recommend leaving the avocado and mint until serving to prevent browning.

Leftovers will keep for a day or two in the fridge!

TIP: the balsamic vinaigrette used in this recipe is my personal go-to! If you love it as much as I do, I’ve given it a stand-alone post so you can bookmark it or print it out to pair with all sorts of salads 🙂

Spinach blueberry salad on white plate.

Blueberry Nutrition Benefits

Blueberries are an excellent source of dietary fibre, with one cup providing 3.6 grams (14% of your daily needs).

They’re also a great source of micronutrients, like: 

  • vitamin C
  • vitamin K
  • vitamin B6
  • manganese

Blueberries are also rich in antioxidants called anthocyanins, which provide many protective health benefits.

Spinach Nutrition Benefits

Spinach is an awesome source of many vitamins and minerals, such as:

  • vitamin A
  • vitamin C
  • vitamin K
  • folate
  • calcium

This leafy green is also packed with different phytonutrients (plant compounds) that offer antioxidant functions, helping to fight cellular damage.

Spinach blueberry salad tossed in balsamic dressing.

More Healthy Blueberry Recipes

Did you give this Spinach Blueberry Salad Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: 20-Minute Spinach Blueberry Salad

This healthy spinach blueberry salad recipe is made with goat cheese, walnuts, avocado, mint, and a simple balsamic vinaigrette dressing. It's super quick to make, packed with flavour and nutrition!
Spinach blueberry salad on white plate.
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Ingredients

  • 4 cups baby spinach
  • 2 cups fresh blueberries
  • 1 cup raw walnuts
  • 1 medium-large avocado (cut into chunks)
  • 1/2 cup goat cheese (crumbled)
  • 1/4 cup fresh mint (torn into small pieces)
  • Salt + pepper, to taste

Balsamic Vinaigrette:

Instructions

  • Make balsamic vinaigrette by adding all dressing ingredients into a small bowl or jar with a lid. Whisk or shake vigorously to combine.
  • Add all salad ingredients to a large serving plate or salad bowl. Pour dressing on top and toss to combine.
  • Serve + enjoy!

Notes

*SERVING SIZE: This recipe will serve about 4 people as a side salad. If enjoying as an entree salad, it’ll serve 2 people.
*RECIPE MODIFICATIONS + SWAPS:
  • Baby spinach can be swapped for a similar leafy green, like arugula, baby kale, or a spring mix!
  • Walnuts can be swapped with pecans or even almonds, if desired.
  • Goat cheese can be swapped with feta.
  • For a vegan version, you can use a dairy-free alternative to goat cheese. The honey in the dressing can be swapped for maple syrup.
  • If you want to add more bulk to this salad, feel free to add in a grain like cooked quinoa, farro, or couscous!
 
*SERVING IDEAS: This blueberry salad is perfect for pairing alongside your favourite protein dish, such as:
  • baked salmon or other fish
  • chicken
  • crispy baked tofu
  • sautéed shrimp
  • seared scallops
  • hard-boiled eggs
You can either serve it beside the protein, or top it with the protein and mix it all together 🙂
 
*LEFTOVERS + MAKE AHEAD OPTION:
  • Because spinach salads can get soggy if making in advance, I’d recommend making the dressing and storing it in an airtight container or jar in the fridge until you’re ready to serve the salad.
  • The rest of the ingredients can be plated really quickly, but if you want to mix some of it in advance, I’d recommend leaving the avocado and mint until serving to prevent browning.
  • Leftovers will keep for a day or two in the fridge!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a spinach blueberry salad recipe.
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