Blueberry Spinach Salad with Orange Poppy Seed Dressing
A refreshing salad combining the earthy taste of spinach, sweet blueberries, and a zingy orange poppy seed dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups fresh baby spinach
- 1 cup fresh blueberries
- 1/2 cup sliced almonds (toasted if possible)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup fresh orange juice
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 1 teaspoon poppy seeds
- Salt and pepper to taste
Instructions
- Prepare the spinach: Start by rinsing the baby spinach leaves thoroughly under cool water. Make sure to shake off any excess water and pat dry using a clean kitchen towel or paper towels.
- Make the dressing: In a small bowl or jar, combine the fresh orange juice, honey, and Dijon mustard. Slowly whisk in the olive oil until the dressing is emulsified. Then, stir in the poppy seeds, and season with salt and pepper to taste.
- Assemble the salad: In a large salad bowl, add the fresh baby spinach. Drizzle some of the orange poppy seed dressing over the top and toss gently, ensuring the leaves are well-coated.
- Add the toppings: Sprinkle in the fresh blueberries and sliced almonds. If you’re using feta cheese, add it as well for an extra layer of flavor.
- Serve: Enjoy immediately if you’re serving as a side. If you’re preparing this salad ahead of time, keep the dressing separate until just before serving to maintain the crunch of the spinach.
Notes
Store dressing separately from the salad to keep spinach crisp. Use fresh ingredients for best flavor.