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An overhead photo looking down at a bowl of spinach blueberry salad.
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4.20 from 5 votes

Spinach Blueberry Salad

This spinach blueberry salad is loaded with veggies, fresh blueberries, chickpeas, raisins and roasted sunflower seeds all topped with a creamy blueberry tahini dressing.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: blueberry salad, spinach blueberry salad
Servings: 2

Equipment

Ingredients

  • 4 cups baby spinach
  • ½ cup cucumbers chopped
  • ½ cup cooked chickpeas
  • ¼ cup red cabbage shredded
  • ¼ cup fresh blueberries
  • 2 Tablespoons red onion chopped
  • ½ avocado chopped
  • 2 Tablespoons golden raisins
  • 2 Tablespoons raw or roasted sunflower seeds

Blueberry Tahini Dressing

  • ½ cup fresh blueberries
  • ¼ cup lemon juice
  • 2 Tablespoons olive oil
  • 2 Tablespoons tahini
  • 1 teaspoon maple syrup
  • ¼ teaspoon sea salt to taste
  • 1 Tablespoons water if needed to thin

Instructions

  • Place all ingredients for the dressing into a blender and blend until creamy and smooth. The dressing should be a bit thick, but if the texture is too thick to drizzle, add a little water (starting with 1-2 Tablespoons).
    Blueberry tahini dressing in a blender.
  • 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!
    Adding blueberries and other toppings to the spinach in a bowl.

Nutrition

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