15-Minute Fresh Blueberry Spinach Salad
A vibrant summer salad combining sweet blueberries with crisp cucumber and tender baby spinach, dressed in a smooth blueberry vinaigrette made from pureed fresh berries, champagne vinegar, and honey. The creamy goat cheese and toasted slivered almonds add rich texture and nutty flavor that perfectly complement the fruit. This colorful dish works beautifully as a light lunch, elegant starter, or healthy side for grilled meats and fish.
Ingredients
- 1 ¼ cups fresh blueberries, divided
- 3 tablespoons champagne vinegarwhite wine vinegar1:1
similar acidity
- 1 ½ tablespoons honey
- ¼ teaspoon salt
- ⅛ teaspoon salt
- ¼ cup extra-virgin olive oil
- 2 tablespoons extra-virgin olive oil
- 1 5-ounce package baby spinach
- 1 cup English cucumber, thinly sliced unpeeled
- ½ cup goat cheese, crumbled, divided
- ⅓ cup slivered almonds, toasted
Instructions
- 1
Combine three-quarters of the blueberries with vinegar, honey and salt in a food processor and process until fully combined
- 2
With processor running, slowly pour oil through chute until dressing is emulsified
- 3
Place spinach, cucumber and remaining blueberries in large bowl
- 4
Drizzle with dressing and toss until well coated
- 5
Transfer to serving dish and top with goat cheese and almonds
Tips
Toast almonds in a dry skillet over medium heat for 2-3 minutes until golden for enhanced nutty flavor.
Use champagne vinegar for its delicate flavor, but white wine vinegar works as a substitute.
Add dressing just before serving to prevent spinach from wilting and maintain crisp texture.
Good to Know
Refrigerate dressed salad up to 2 hours. Store dressing separately up to 3 days.
Make dressing up to 2 days ahead. Toast almonds day before.
Serve immediately after dressing to maintain crisp texture.
Common Mistakes
Add dressing just before serving to avoid wilted spinach.
Don't skip dividing blueberries or dressing will be too thick.
Substitutions
FAQ
Can I make this salad ahead of time?
Prepare all components separately and assemble just before serving. The dressing can be made up to 2 days ahead and stored refrigerated.
What if I don't have champagne vinegar?
White wine vinegar or apple cider vinegar work well as substitutes, though the flavor will be slightly different.
How long will leftovers keep?
Dressed salad keeps 1-2 days refrigerated, though spinach will lose crispness. Undressed components keep 3-4 days separately.