Blueberry Spinach Salad {A Meatless Monday Recipe

Blueberry Spinach Salad {A Meatless Monday Recipe

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Sweet… Salty… Crunchy… Tangy… Healthy… Hearty… These are all words that describe this delicious blueberry spinach salad.

I came up with this recipe last week while working at home. I needed a quick lunch and something good for me since David and I ate pretty poorly over the weekend. Some leftover blue cheese dressing in the fridge made this salad come together fast!

blueberries spilling out of strainer

Blueberry season is here again and they have been on sale at the local grocery store. Blueberries are so fresh, juicy, and sweet when they are in season. I can’t wait until the local farm stands start offering them!

Blueberries remind me of our grandson, Seth. We were on our way somewhere and he and his dad were in the back seat of the truck snacking on a pint of blueberries like they were candy. I’m not sure why that memory stuck in my head for so long, but it makes me smile.

ingredients to make blueberry spinach salad

What’s In Blueberry Spinach Salad?

SPINACH:

This light refreshing salad begins with fresh baby spinach. I use the pre-washed kind you find in a bag. However, I almost always have to remove excessively long stems and a few wilted leaves.

long stems and wilted leaves removed from spinach

APPLE:

Envy apples are our favorite variety of apple (they didn’t pay me to say this). In my opinion, they are 10X better than the Honeycrisp variety. If you cannot find them, Granny Smith, Fuji or Honeycrisp will work. A crisp apple is just better when cut up for salads

BLUEBERRIES:

You can buy blueberries all year long. I buy them almost every week when they are on sale. I love popping them into recipes here and there, especially our overnight oats. We love them in almost anything, even by themselves.

pecans for salad

PECANS:

Pecans add a nice sweet buttery bite to this salad. David prefers pecans over almost any nut in salads. However, you could use any of your favorite nuts.
Purchase pecan halves from Millican Pecan Company, HERE.

BLUE CHEESE:

Blue cheese crumbles are added for extra creaminess and tang. It took me 35 years to become a blue cheese fan. I didn’t like it forever and then one day I did. I’m not sure how my palate changed overnight like that, but I am so glad it did.

If what’s in the dressing is enough for you, you can opt-out.

homemade blue cheese dressing

BLUE CHEESE DRESSING:

Once you make this rich and creamy homemade blue cheese salad dressing, you’ll never buy the store-bought stuff again.

You can put blue cheese dressing on so many things. Try it on these baked chicken wings, or this classic wedge salad. Learn more about Blue Cheese Dressing and get the recipe that makes more servings HERE.

blueberry spinach salad in bowl

How To Make Blueberry Spinach Salad

First, make the dressing. The dressing tastes best if it sits in the refrigerator for a few hours or makes it the day before. The longer it sits before serving, the better.

To make the dressing, whisk the milk together with the mayonnaise, sour cream in a small bowl. Whisk in the vinegar, Worcestershire sauce, sugar, and garlic powder until well blended. Season with salt and pepper, to taste. Use a spoon to fold in blue cheese.

fork full of salad

Equally, divide the salad ingredients into four serving bowls. Serve with the blue cheese dressing on the side.

drizzling spoonful of dressing onto salad
blueberry spinach salad ready to eat

If you love these ingredients, then you will love this salad. Try it today for Meatless Monday!

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Blueberry Spinach Salad

Sweet. Salty. Crunchy. Tangy. Healthy. Hearty. All words that describe this delicious blueberry spinach salad. A vegetarian recipe for Meatless Monday!
Course lunch, Salad
Cuisine American
Keyword Blue Cheese, blue cheese dressing, blueberry, salad, spinach
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 552kcal

Ingredients

The Salad

  • 9 ounce bag fresh baby spinach remove any whilted leaves and excessively long stems
  • 2 apples cored and chopped (see notes)
  • 1 cup blueberries fresh
  • 1 cup pecan halves
  • ¼ cup blue cheese crumbled

The Dressing

  • ¼ cup mayonnaise
  • 2 tablespoons sour cream low-fat
  • 1 tablespoon white wine vinegar
  • 2 drops Worcestershire Sauce
  • ¼ teaspoon sugar
  • 1 pinch garlic powder
  • ¼ cup blue cheese crumbled
  • kosher salt and fresh cracked pepper to taste

Instructions

Make the Dressing (see notes)

  • In a small bowl, whisk the milk together with the mayonnaise, sour cream. Whisk in the vinegar, Worcestershire sauce, sugar, and garlic powder until well blended. Season with salt and pepper, to taste. Use a spoon to fold in blue cheese.
  • Transfer to airtight container and refrigerate until needed. Stir well before serving.

Assemble The Salad

  • Equally, divide the salad ingredients into four serving bowls. Serve with the blue cheese dressing on the side.

Notes

The Blue Cheese Dressing:
The dressing tastes best if it sits in the refrigerator for a few hours or makes it the day before. The longer it sits before serving, the better. 
For a low-calorie option, substitute the mayonnaise with yogurt or reduced-fat mayonnaise and use reduced-fat sour cream.
Do not add the dressing until just before serving. The spinach will wilt if it sits too long.
The Apple: Crispy varieties of apple work best for this salad, such as Granny Smith, Fuji Honey Crisp, or our favorite, Envy.
 

Nutrition

Calories: 552kcal | Carbohydrates: 46g | Protein: 25g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 840mg | Potassium: 3849mg | Fiber: 20g | Sugar: 17g | Vitamin A: 60150IU | Vitamin C: 188mg | Calcium: 753mg | Iron: 18mg
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