Spinach Blueberry Salad

Blueberries are used as a salad topping and as a base for the dressing in this bright and colorful antioxidant salad! (Sponsored by Dole.)

I know a lot of folks think salads are boring, but in case you were wondering I’m not one of those people. I eat at least one salad every day and sometimes I’ll have two a day. They never really get old.

Plus, they are so easy to toss together and you can literally make a million different combos. At some point I really want to write a salad cookbook or open a salad shop. Although, most of my favorite salads involve throwing anything and everything we have in the fridge on top of a bed of greens, drizzling on a little dressing, sprinkling on some nuts and seeds and calling it a salad. Sooo…. the cookbook/shop could get a little interesting. 😉

That said, sometimes I do have a plan when making salads. For instance, the one I’m sharing today. I wanted a nutrient-dense, plant-based salad that combined Dole’s fresh blueberries and baby spinach. It had to be big (my salad motto = go big or go home), flavorful, colorful, filling and delicious (duh!).

The final result totally fits the bill. It’s packed with seasonal produce and combines a variety of flavors and textures. From the fresh berries to the creamy avocado, chewy raisins and the crunchy cucumbers and sunflower seeds — no two bites are the same.

And the dressing…. oh man, it has a vibrant hue, a rich and creamy texture and a hint of sweetness. The blueberries and tahini work so well together!

Just when you thought things couldn’t get better… you’ll be happy to know that blueberries are loaded with phytonutrients which function as antioxidants and anti-inflammatory agents. The antioxidants in blueberries help fight off cancer, age related memory loss and keep your skin looking young.

I never want blueberry season to end!

More High Antioxidant Recipes

• Acai Bowl
• Fruit and Nut Bars
• Apple Cider Vinegar and Grape Antioxidant Drink
• Blueberry Breakfast Salad
• Baked Blueberry Oatmeal Cups

Spinach Blueberry Salad

4 from 4 votes

Antioxidant-rich blueberries are used as a salad topping and as a base for the dressing in this bright and colorful summer salad!

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Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Ingredients

• 4 cups Dole baby spinach
• 1/2 cup cucumbers
• 1/2 cup cooked chickpeas
• 1/4 cup red cabbage, shredded
• 1/4 cup blueberries
• 2 Tablespoons chopped red onion
• 1/2 avocado, chopped
• 2 Tablespoons golden raisins
• 2 Tablespoons roasted and salted sunflower seeds

Blueberry Tahini Dressing

• 1/2 cup Dole blueberries
• 2 Tablespoons lemon juice
• 1 Tablespoon olive oil
• 2 teaspoons tahini
• sea salt, to taste
• water, if needed

Instructions

 

• Place all ingredients for the dressing into a blender and blend until creamy and smooth. The dressing should be thick, but if the texture is too thick for you add a little water (starting with 1-2 teaspoons).
• Prepare two salads by starting with a bed of baby spinach and adding the toppings in the order listed. Drizzle dressing over both salads and enjoy!

Nutrition

Serving: 1salad Calories: 332kcal Carbohydrates: 36g Protein: 8g Fat: 18g Fiber: 10g Sugar: 16g

Author: Brittany Mullins

Course: Salad

Cuisine: American

Keyword: blueberry salad

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