Description
A refreshing and vibrant blueberry spinach salad tossed with a tangy homemade orange poppy seed dressing, featuring crunchy walnuts and creamy feta cheese. This quick and easy salad is perfect for a light lunch or a colorful side dish.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh baby spinach
- 1 cup blueberries
- 1/4 cup red onion, thinly sliced
- 1/2 cup walnuts, chopped and toasted
- 1/2 cup feta cheese, crumbled
Dressing Ingredients
- 1/4 cup fresh orange juice
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp poppy seeds
- 1/4 cup extra virgin olive oil
Instructions
- Prepare the spinach: Rinse and dry the fresh baby spinach thoroughly to remove any dirt or grit, ensuring a clean and crisp base for your salad.
- Make the dressing: In a small bowl, whisk together the fresh orange juice, honey, Dijon mustard, poppy seeds, and extra virgin olive oil until the mixture is smooth and well combined, creating a tangy and sweet dressing.
- Assemble the salad: In a large salad bowl, layer the clean baby spinach followed by fresh blueberries, thinly sliced red onion, toasted walnuts, and crumbled feta cheese. This layering ensures even distribution of flavors and textures.
- Add the dressing: Drizzle the prepared orange poppy seed dressing over the salad ingredients just before serving to keep the spinach crisp and fresh.
- Toss and serve: Gently toss the salad until all ingredients are evenly coated with the dressing. Serve immediately to enjoy the fresh flavors and crunchy textures.
Notes
- For extra crunch, toast the walnuts lightly in a dry skillet over medium heat until fragrant before adding to the salad.
- Substitute feta cheese with goat cheese for a creamier texture if desired.
- You can prepare the dressing in advance and store it in the refrigerator for up to 2 days.
- Ensure spinach is completely dry before dressing to avoid sogginess.
- This salad is best served fresh and not suitable for long storage once dressed.
