If you’re looking for a salad that’s as beautiful as it is delicious, the Blueberry Broccoli Spinach Salad is about to be your newest obsession. This vibrant bowl is a powerhouse of flavor and nutritional goodness, bursting with juicy blueberries, crunchy broccoli, tender spinach leaves, and creamy feta—all hugged by a tangy homemade dressing. Whether you’re prepping for a picnic, weeknight dinner, or a sunny brunch, this salad will wow any crowd (including your tastebuds). It’s a fresh, colorful way to celebrate the season!

Blueberry Broccoli Spinach Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic in this Blueberry Broccoli Spinach Salad comes from a short list of everyday ingredients, each playing an important role in creating layers of taste and texture. Here’s what to gather before you start tossing!

Baby Spinach: Provides a soft, leafy base with mild, earthy notes and a beautiful green color.
Broccoli Florets: Adds crunch and a burst of garden-fresh flavor—use them raw for crispness or lightly blanch for a softer bite.
Fresh Blueberries: Juicy, sweet berries bring a pop of color and antioxidants, making each forkful irresistible.
Crumbled Feta Cheese: Creamy and tangy, feta balances the sweet and savory elements perfectly.
Chopped Red Onion: Gives the salad that bright punch and sharpness to wake up every bite.
Toasted Sliced Almonds or Sunflower Seeds: A handful of toasty nuts or seeds delivers a lovely crunch and nutty undertone.
Avocado (optional): Diced avocado turns every bite creamy for those who love a little extra richness.
Olive Oil: The foundation for a silky, heart-healthy dressing.
Balsamic Vinegar: Lends tanginess and a hint of sweetness to tie the salad together.
Honey or Maple Syrup: Just enough to round out the sharpness and highlight the berries.
Dijon Mustard: Adds subtle heat and helps emulsify the dressing.
Salt and Pepper: Essential seasonings to bring every flavor to its peak.

How to Make Blueberry Broccoli Spinach Salad

Step 1: Prep the Greens and Veggies

Start by rinsing the baby spinach and broccoli florets under cool water. If you like a little extra tenderness in your broccoli, give the florets a quick blanch in boiling water for 60 seconds, then chill in ice water to keep their color vibrant. Otherwise, leave them raw for crunch. Toss the spinach and broccoli together in a roomy salad bowl—a generous base for all that’s next!

Step 2: Add the Fruits, Cheese, and Onion

Sprinkle in those plump, fresh blueberries, crumbled feta cheese, and chopped red onion. This step turns the salad utterly photogenic, and each ingredient brings a little something special: fruity sweetness, tangy creaminess, and a kick of sharpness. Don’t mix yet—we’re not done building!

Step 3: Toast the Nuts or Seeds

If you’re using sliced almonds or sunflower seeds, toast them gently in a dry skillet over medium heat for 2-3 minutes until they turn just golden and fragrant. This extra touch intensifies flavor and makes the crunch even more satisfying. Set them aside to cool while you finish up.

Step 4: Whisk the Dressing

In a small bowl or mason jar, combine olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, along with a pinch of salt and pepper. Whisk or shake vigorously until the dressing is silky and well blended. This mixture is the soul of the salad, wrapping every ingredient in bright, balanced flavor.

Step 5: Bring It All Together

Right before serving, scatter the cooled nuts or seeds and diced avocado (if using) over your salad. Give the dressing one last whisk and drizzle it all over. Use salad tongs to toss everything gently—just until every leaf and berry is coated. Serve immediately for maximum freshness, or let the salad chill in the fridge for up to 30 minutes to meld the flavors.

How to Serve Blueberry Broccoli Spinach Salad

Garnishes

A final flourish is key: top this salad with a few extra blueberries, a sprinkle of feta, and a dusting of toasted almonds or sunflower seeds before bringing it to the table. If you want to dazzle your guests, a touch of zest from lemon or orange will add brightness and make the bowl shimmer with color and freshness.

Side Dishes

The Blueberry Broccoli Spinach Salad pairs beautifully with grilled chicken, salmon, or crusty artisan bread. For a veggie-forward spread, serve it alongside a chilled pea soup or roasted sweet potatoes. This salad’s sweet-savory balance works wonders with anything simple and lightly seasoned.

Creative Ways to Present

Serve the salad family-style in a large glass bowl so everyone can admire its jewel-toned layers, or plate individually atop wide, shallow bowls for a restaurant-worthy presentation. You can even scoop servings into mason jars for an irresistible picnic or lunchbox treat—just remember that, in jars, salad components stack best with dressing on the bottom and spinach on top to keep everything crisp.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the undressed Blueberry Broccoli Spinach Salad to an airtight container and keep it in the refrigerator for up to 2 days. If already dressed, plan to enjoy it within 24 hours while the ingredients are at their freshest and most vibrant.

Freezing

This salad isn’t a great candidate for freezing—fresh spinach, berries, and avocado don’t thaw well and can become mushy. For the best results, enjoy it fresh or simply prep the components (except for avocado and dressing) ahead of time and assemble just before serving.

Reheating

Since this dish is meant to be enjoyed cold, there’s no need to reheat. If serving leftovers, let the salad sit at room temperature for about 10 minutes so the flavors can bloom and the oil in the dressing becomes fluid again.

FAQs

Can I use frozen blueberries in Blueberry Broccoli Spinach Salad?

Fresh blueberries are ideal for their texture and juiciness, but in a pinch, you can use frozen berries—just thaw them first and pat dry thoroughly to prevent excess moisture in your salad.

What’s the best way to blanch broccoli for this salad?

Bring a pot of salted water to a boil, drop in the broccoli florets for 1 minute, then immediately transfer them to a bowl of ice water. This keeps them bright green and crisp-tender—perfect for tossing into your Blueberry Broccoli Spinach Salad.

Is there a vegan option for this salad?

Absolutely! Simply skip the feta cheese or use a plant-based alternative, and swap honey for maple syrup in the dressing. The Blueberry Broccoli Spinach Salad still shines with a gorgeous mix of textures and flavors.

How can I make this salad more filling?

For a heartier meal, add grilled chicken, chickpeas, or even cooked quinoa for extra protein and fiber. A grain or protein boost turns Blueberry Broccoli Spinach Salad into a satisfying main dish for lunch or dinner.

Can I prep the dressing ahead of time?

Yes! The dressing can be made up to three days in advance and stored in the refrigerator. Just give it a good shake or whisk before pouring over your Blueberry Broccoli Spinach Salad, and keep it separate until you’re ready to eat for ultimate freshness.

Final Thoughts

If you crave salads that are colorful, crunchy, and packed with flavor, this Blueberry Broccoli Spinach Salad is your new go-to. It’s a celebration of simple, nourishing ingredients that come together in the most delightful way—don’t wait to give it a try!

Blueberry Broccoli Spinach Salad Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A refreshing and nutritious blueberry broccoli spinach salad with a delightful mix of flavors and textures. This vibrant salad is packed with antioxidants and is perfect for a light and healthy meal.

Ingredients

Scale

Bowl Ingredients:

4 cups baby spinach
2 cups broccoli florets (lightly blanched or raw)
1 cup fresh blueberries
1/2 cup crumbled feta cheese
1/3 cup chopped red onion
1/4 cup toasted sliced almonds or sunflower seeds
1/2 avocado (diced, optional)

Dressing Ingredients:

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Prepare Salad: In a large salad bowl, combine baby spinach, broccoli florets, blueberries, red onion, and feta cheese. Add avocado and nuts or seeds just before serving.
Make Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well emulsified.
Toss and Serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately, or chill for up to 30 minutes before serving for enhanced flavor.