Blueberry Spinach Salad
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!
Servings: 4 side salads
Calories: 172kcal
Ingredients
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
Instructions
- 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.
Notes
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
Serving: 1g | Calories: 172kcal | Carbohydrates: 20g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 13mg | Sodium: 389mg | Fiber: 4g | Sugar: 13g