If you’re after a salad that’s as vibrant and nourishing as it is irresistible, the Blueberry Broccoli Spinach Salad absolutely delivers. This standout dish pairs crisp baby spinach and broccoli with sweet pops of fresh blueberries, tangy feta, and a medley of crunchy toppings—all tied together with an easy, zippy vinaigrette you’ll want to drizzle on everything. Whether you’re looking to add a nutritious, colorful star to your next gathering or simply shake up mealtime at home, this salad is beautifully simple but never boring.
Ingredients You’ll Need
The magic of this Blueberry Broccoli Spinach Salad is how a handful of everyday ingredients come together to create something spectacular. Each one does heavy lifting in flavor, color, and crunch, so be sure to use the freshest you can find!
- Baby spinach: Tender and mild, baby spinach makes the perfect leafy base that soaks up the tangy-sweet dressing.
- Broccoli florets: Use them raw for crunch or give a quick steam for a more tender bite—either way, they add beautiful color and nutrition.
- Fresh blueberries: Their juicy sweetness bursts in every bite and balances out the earthy notes from the greens.
- Crumbled feta cheese: Creamy and a bit salty, feta ties everything together and makes the salad really pop.
- Red onion: Thinly sliced for mild sharpness and a lovely dash of color.
- Roasted sunflower seeds or chopped almonds: These are your crunch factor—both bring a tasty, toasty finish.
- Dried cranberries (optional): For another layer of sweet-tart flavor and chewy texture, toss some of these in if the mood strikes.
- Olive oil: The base of your dressing, adding richness and helping everything come together nicely.
- Balsamic vinegar: Its deep tangy flavor gives the dressing its signature zing.
- Honey or maple syrup: Just a touch of natural sweetness enhances the salad’s fruity notes.
- Dijon mustard: Brings a gentle heat and creaminess to emulsify the vinaigrette.
- Salt and pepper: To taste—don’t forget these tiny but mighty flavor boosters!
How to Make Blueberry Broccoli Spinach Salad
Step 1: Prepare the Broccoli and Spinach
Start by prepping your greens. Wash and dry the baby spinach thoroughly for maximum crispness. If you like a bit of tender crunch, give the broccoli florets a quick steam for 2-3 minutes and then cool them under cold water—or, if you love a good crunch, keep them raw. The choice really changes up the salad texture, so go with your favorite!
Step 2: Toss Together the Salad Base
In your largest salad bowl, combine the baby spinach, broccoli florets, fresh blueberries, thinly sliced red onion, and crumbled feta. Don’t forget to sprinkle in the sunflower seeds (or almonds) and dried cranberries if you’re using them. This is when you really start to see the Blueberry Broccoli Spinach Salad come to life—the rainbow of hues is half the fun.
Step 3: Whisk the Dressing
In a small bowl or a jar with a tight-fitting lid, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Shake or stir until it’s smooth and slightly thickened. Taste and tweak the seasoning if needed—the dressing should be punchy and just a hint sweet.
Step 4: Dress and Toss the Salad
When you’re ready to serve, drizzle the vibrant dressing evenly over the salad. Use salad tongs to gently toss everything so each bite is coated but not soggy. Timing is key: always dress the Blueberry Broccoli Spinach Salad just before serving to keep every bite at its freshest and crunchiest.
How to Serve Blueberry Broccoli Spinach Salad
Garnishes
Amp up the wow-factor with some eye-catching garnishes. I love scattering extra blueberries and a final handful of feta over the top, along with a few whole sunflower seeds or almond slivers for bonus texture. A sprig of fresh mint or basil also adds a fragrant finishing touch.
Side Dishes
This salad plays well with others! Serve it alongside grilled chicken, salmon, or a simple frittata for a more complete meal. If you’re keeping things vegetarian, a side of hearty whole grain bread or a bowl of soup makes a lovely pairing. Blueberry Broccoli Spinach Salad is also fantastic alongside picnic fare, bringing a cool, crisp bite to your outdoor spread.
Creative Ways to Present
For a showstopper presentation, try layering the salad in a clear trifle bowl to show off all those stunning colors. You can also plate it individually for a dinner party starter, or stuff it inside pita pockets for a portable lunch. Individual mason jars are another playful way to pack the Blueberry Broccoli Spinach Salad for picnics or meal prep.
Make Ahead and Storage
Storing Leftovers
To keep your salad fresh, store the undressed components in an airtight container in the fridge. The greens and veggies stay crisp for up to 2 days. It’s best to keep the dressing separate and toss it in just before serving to avoid wilting the spinach.
Freezing
This salad really shines when fresh, so freezing isn’t recommended. The spinach and blueberries won’t hold up well to freezing and thawing, losing their texture and juiciness. Instead, assemble the ingredients as needed and enjoy within a couple of days!
Reheating
The Blueberry Broccoli Spinach Salad is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. If you’ve added grilled chicken or another protein that needs warming, heat those separately and add them to the chilled salad just before serving.
FAQs
Can I use frozen blueberries instead of fresh?
While you can use thawed frozen blueberries in a pinch, they tend to be softer and may color the salad more. Fresh blueberries hold their shape and add the pop of juiciness you want in a Blueberry Broccoli Spinach Salad.
Is there a good vegan alternative to feta in this salad?
Absolutely! Swap in your favorite vegan feta or use cubes of firm tofu tossed with lemon and herbs for that creamy, tangy element.
How do I add protein to make this a meal?
Grilled or rotisserie chicken, chickpeas, or even slices of hard-boiled egg make excellent protein boosters. Just toss them in with the other ingredients and you’ve got a satisfying, well-rounded meal.
Can I prep this salad ahead of time?
Definitely! Prep and store all the components separately (especially the dressing), then toss everything together just before you’re ready to eat. It’s perfect for meal prepping or entertaining.
What if I don’t like raw broccoli?
No problem—just lightly steam the broccoli florets for 2-3 minutes until they’re bright green and slightly tender. Chill them quickly in ice water to preserve their crunch and color before adding to the salad.
Final Thoughts
Fresh, lively, and brimming with good-for-you ingredients, the Blueberry Broccoli Spinach Salad is a true celebration of texture and taste. You’ll love sharing this colorful dish with friends and family—or keeping it all to yourself for a nourishing lunch! Don’t wait to give this salad a spot in your recipe rotation; once you try it, I have a feeling it’ll be a go-to favorite.
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Blueberry Broccoli Spinach Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes (optional 2-3 minutes for steaming broccoli)
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This Blueberry Broccoli Spinach Salad is a delightful combination of fresh greens, juicy blueberries, crunchy broccoli, and a tangy-sweet dressing. Perfect for a light and nutritious meal or as a side dish for a summer gathering.
Ingredients
Berry Green Salad:
- 4 cups baby spinach
- 2 cups small broccoli florets (lightly steamed or raw)
- 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
- 1/3 cup red onion (thinly sliced)
- 1/4 cup roasted sunflower seeds or chopped almonds
- 1/4 cup dried cranberries (optional)
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare Salad: In a large bowl, combine spinach, broccoli, blueberries, red onion, feta cheese, sunflower seeds, and dried cranberries (if using).
- Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey/maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Toss and Serve: Drizzle dressing over the salad, toss gently to combine, and serve.
Notes
- Lightly steamed broccoli for a tender bite or keep it raw for extra crunch.
- Add grilled chicken or chickpeas for more protein.
- Great for meal prep; store dressing separately and add before eating.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 8g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
