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My salad motto is 'use what's in season' so juicy blueberries with a zesty homemade dressing was a no-brainer for my summer salads. It's no-cook, comes together quickly and easily, and is a fantastic side salad for your summer main course with lots of texture, flavor, and color!
We've just come back from picking at one of the local farms since it's peak blueberry season and it made me come to a realization that I am becoming a plant-person.
I've been eating more plant-forward, meaning rabbit food is now on my table more often. Articles show that people (adults and kids) who are able to farm/garden their own food and have access to local farms eat healthier, have a better understanding and appreciation for food in general, and will pass those eating habits and knowledge down.
Considering how many kids think that hot dogs grow on trees, I am so grateful that we are able to grow our own food and be surrounded by an environment and community that supports and encourages a relationship with where food comes from.
It's given me a new outlook on how I approach recipes for the blog. I feel like using fresh local produce gives me a blank canvas that really lets me create interesting new recipes with tasty ingredients.
This all to say, I have a ton of sweet blueberries. So naturally a blueberry spinach salad was in order for Sweet Tea + Thyme, along with many upcoming bloob recipes.
I love a beautiful, simple salad (as a reformed-salad-hater I, too, am shocked I said that) and this one used all the fresh produce I found at the farmer's market last weekend as well to make something so summery and lovely:
Beautiful baby spinach which is one of my favorite greens, crumbly fresh goat cheese for a bit of creaminess, sliced toasted almonds, some salty prosciutto from one of my favorite farmers market stands that sells small-batch charcuterie with the meats from some of the local farmers, those ripe blueberries straight from the farm, and slices of red onion for some zing.
All dressed with a simple honey-lemon vinaigrette. This salad dressing plays so well with all the salad ingredients and is so easy to make, a perfect dressing that elevates a simple blueberry spinach salad to a really delicious salad.
Fresh spinach. You can use any other leafy greens you really enjoy.
Slices of prosciutto. Tear it apart and add them as salty, bite sized bits. Prosciutto is so flavorful, buttery and salty and a little fatty. It goes so well here.
Sliced almonds. You can use any kind of nut you want, I really liked the almonds but crunchy walnuts totally work.
Red onion slices.
Olive Oil. Use the good stuff here! A flavorful, fruity extra virgin olive oil will level up your dressing.
Lemons. We're using the lemon juice and lemon zest for the dressing.
Honey. I love it for a touch of sweetness, but you can add maple syrup or agave if that's your thing.
How to Make a Spinach Blueberry Salad
Wash the blueberries in a colander and dry on a paper towel.
Soak the red onion slices in a bowl of cold water. This shakes off that sharpness and the funky aftertaste.
Whisk together the vinaigrette ingredients in a small bowl and set it aside.
Toss together all the ingredients for the rest of the salad in a large bowl, add the blueberries and red onion, then drizzle on the salad. Give a light toss, and you have the perfect salad for summer!
Allergic to tree nuts? Try using sunflower seeds instead.
Fresh goat cheese can be swapped for creamy feta cheese.
A variety of fruits can be used in this salad: mandarin oranges, peaches, cherries, any in-season fresh fruit you like can be added in.
Use your favorite green of choice, I personally really like spinach, but spring mix and peppery arugula work well.
Other Recipes Using Fresh Summer Produce
- The BEST Strawberry Spinach Salad Ever
- Cherry Tomato Caprese Salad
- Roasted Tomatillo Salsa Verde
- Southern Bourbon Peach Cobbler
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Blueberry Spinach Salad
- 8 ounces fresh baby spinach, washed and dried
- ½ cup fresh goat cheese
- 1 cup fresh ripe blueberries
- 4 slices prosciutto, roughly torn
- ½ red onion, sliced thinly
- ½ cup sliced almonds
Lemon Honey Dressing
- ¼ cup fresh lemon juice
- 2 tablespoon raw honey
- ½ teaspoon Dijon mustard
- ¼ cup good extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Make the Dressing
- In a medium bowl, whisk together all of the ingredients for the Lemon Honey Dressing together until well combined. Set aside.
Make the Spinach Blueberry Salad
- Soak the red onions in a small bowl of cold water to wash away the sharp flavor. Pat dry with a paper towel and set aside.
- Combine the spinach, blueberries, goat cheese, torn prosciutto, almonds and red onion slices in a large salad bowl and toss them well.
- Add a third of the dressing to the salad and toss/mix until spinach is coated. Serve the salad immediately with additional dressing on the side.
The dressing can be made ahead, staying fresh for up to 7 days. Keep in an airtight container in the fridge and shake well if it separates.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 13mgSodium: 389mgCarbohydrates: 20gFiber: 4gSugar: 13gProtein: 14g
All nutrition facts are estimations. Please see a physician for any health-related inquiries.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.