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.

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. Sometimes I’ll get wild have two a day… they just never get old to me.

Plus, salads are so easy to toss together and you can literally make a million different combos. For today’s salad I wanted a nutrient-dense, plant-based salad that combined fresh blueberries and baby spinach. It had to be big (my salad motto = go big or go home), flavorful, colorful, filling and delicious (obviously).

An overhead photo looking down at a bowl of spinach blueberry salad.

Why You’ll Love This Salad

  • This salad is packed with seasonal produce and combines a variety of flavors and textures.
  • It’s filling enough to be served for dinner, but also perfect for lunchtime.
  • Loaded with antioxidants and anti-inflammatory agents thanks to the blueberries in the salad and dressing!
Ingredients measured out to make a blueberry spinach salad: golden raisins, red onion, red cabbage, baby spinach, cucumber, sunflower seeds, avocado, blueberries and chickpeas.

Ingredients Needed

  • baby spinach – the base of this salad! The spinach pairs well with the rest of the ingredients but you can swapped for any leafy green you have on hand if needed.
  • cucumbers – for some added crunch.
  • chickpeas – the chickpeas add a good amount of plant-based protein to the salad.
  • red cabbage – adds more crunch and a nice pop of color to this salad.
  • blueberries – I love adding fresh blueberries to my salad for so many reasons. They’re rich in antioxidants, vitamins and fiber. Plus, they add the perfect burst of flavor and sweetness!
  • red onion – for a little zest!
  • avocado – avocado adds a nice creaminess and healthy fats.
  • raisins – for a little added sweetness. I used golden raisins, but any variety of raisins works well.
  • sunflower seeds – raw or roasted and salted sunflower seeds works. They add a nice crunch factor to the salad and some more healthy fats and plant-based protein.
  • dressing – I recommend using my super creamy and flavorful blueberry tahini dressing that combines blueberries, lemon, olive oil, tahini, and sea salt. It’s SO good!
Photos showing how to assemble blueberry spinach salads by layering spinach on a plate and topping with veggies and berries.

How to Make Spinach Blueberry Salad

Once your dressing is made and veggies are chopped this salad comes together in a matter of minutes!

Make dressing: 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 salads: 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!

Drizzling blueberry tahini dressing on a spinach blueberry salad.

Blueberry Tahini Dressing

I like to top this salad with a delicious creamy blueberry tahini dressing. It’s a mixture of tahini, fresh blueberries, lemon juice, olive oil, maple syrup and salt. The nuttiness of the tahini pairs perfectly with the natural sweetness of the fresh blueberries. And I love the pop of pink color that the dressing adds to this salad.

If you don’t have the ingredients on hand for this homemade dressing, you can also use your favorite store-bought dressing. I bet this Briannas Blueberry Balsamic Vinaigrette would be yummy!

A closeup of a bowl containing spinach blueberry salad. A fork rests in the bowl.

Customize Your Salad

This salad is completely customizable! Here are some suggestions for variations and substitutions:

  • Switch up the greens – if you’re not a fan of baby spinach, feel free to use your favorite lettuce or leafy green instead. Arugula or baby kale would be my second choice for this salad.
  • Add some cheese – I think feta cheese, blue cheese or goat cheese would be a great addition. Use dairy-free cheese to keep the salad vegan!
  • Use different veggies – have different veggies on hand? Toss them in!
  • Switch up the fruit – don’t have blueberries on hand? Swap them for blackberries or strawberries! I wouldn’t recommend using raspberries as they are more delicate and won’t hold up as well in this salad.
  • Add grains – I love adding grains to my salad for some extra volume and nutrients. Toss in cooked quinoa, rice or farro to make this a heartier salad.
  • Add more protein – since there are so many flavors in the salad, I would keep it simple if you add more protein so it doesn’t overpower the other flavors. It would be delicious topped with crispy baked tofutempehapple cider vinegar chicken or air fryer chicken breast.
  • Switch up the dressing – craving a different dressing? This raspberry vinaigrette, creamy poppyseed dressingred wine vinaigrettewhite balsamic vinaigrette or a creamy balsamic vinaigrette would be delicious on this salad!
  • Swap the seeds for nuts – if you prefer nuts over seeds swap the sunflower seeds for almonds, walnuts or pecans.
An overhead photo of two bowls of spinach blueberry salad. The salad in the bottom right corner is being drizzled with blueberry tahini dressing.

Prepping This Salad Ahead of Time

This salad is super simple to throw together in the moment, but you can also prep it in advance! Here’s what I recommend:

  1. Add baby spinach to a large container with an airtight lid.
  2. Slice cucumbers, chop red onions and add to the container with spinach.
  3. Add chickpeas, red cabbage, blueberries, raisins, and sunflower seeds.
  4. Store blueberry tahini dressing in a separate container.
  5. When you’re ready to serve, cut up avocado, drizzle dressing over top and mix to combine.

You want to make sure you mix in the dressing as close to serving as possible. If you don’t plan to eat the full salad, only add dressing to the portion you plan to eat and store the rest in the fridge.

More Blueberry Recipes

Be sure to check out all of the blueberry recipes as well as the full collection of salad recipes here on EBF!

Spinach Blueberry Salad

4 from 4 votes
This spinach blueberry salad is loaded with veggies, fresh blueberries, chickpeas, raisins and roasted sunflower seeds all topped with a creamy blueberry tahini dressing.
An overhead photo looking down at a bowl of spinach blueberry salad.
Print RecipePin Recipe
Prep Time 15minutes
Total Time 15minutes
Servings 2

Ingredients

  • 4cupsbaby spinach
  • ½cupcucumbers, chopped
  • ½cupcooked chickpeas
  • ¼cupred cabbage, shredded
  • ¼cupfresh blueberries
  • 2Tablespoonsred onion, chopped
  • ½avocado, chopped
  • 2Tablespoonsgolden raisins
  • 2Tablespoonsraw or roasted sunflower seeds

Blueberry Tahini Dressing

  • ½cupfresh blueberries
  • ¼cuplemon juice
  • 2Tablespoonsolive oil
  • 2Tablespoonstahini
  • 1teaspoonmaple syrup
  • ¼teaspoonsea salt, to taste
  • 1Tablespoonswater, 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.

Equipment

  • blender

Nutrition

Serving: 1saladCalories: 332kcalCarbohydrates: 36gProtein: 8gFat: 18gFiber: 10gSugar: 16g
Course: Salad
Cuisine: American
Keyword: blueberry salad, spinach blueberry salad
Web Story: https://atrivialmindatwork.com/web-stories/blueberry-spinach-salad/

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

 

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Recipe Rating




    15 comments
    1. Suruchi Jain
      February 1, 2021 AT 2:58 am

      5 stars
      This was sooo good! The dressing is beautiful and delicious.
      Dried Blueberries

      Reply
    2. Laura Tompkins
      October 1, 2020 AT 6:29 pm

      5 stars
      This is YUMMY but the dressing needs to be doubled for the 2 servings. With 2 cups of spinach each, we both wished we had more dressing.

      How long will this dressing keep?

      Thanks Brittany!

      Reply
      1. Brittany Mullins
        October 1, 2020 AT 11:23 pm

        Thanks for the feedback! I’m glad you enjoyed this salad still! The dressing should last about a week in the fridge. 🙂

        Reply
    3. Allie @alliewellness
      August 20, 2020 AT 8:26 pm

      5 stars
      This was sooo good! The dressing is beautiful and delicious – who doesn’t love blueberries and tahini!? So light and refreshing – a perfect summer salad!

      Reply
      1. Brittany Mullins
        August 21, 2020 AT 2:27 pm

        So glad you enjoyed this salad, Allie. 🙂 Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!

        Reply
    4. Alexis Joseph, MS, RD, LD
      July 30, 2015 AT 10:59 am

      Bloobs and tahini?! Can we go ahead and call that blueberry hummus?! Dreamy!!

      Reply
    5. Sophie
      July 30, 2015 AT 4:54 am

      I love the idea of this dressing! As much as I love fruit in salads, I’ve never thought to incorporate them right into a dressing – and plus tahini? Yes please!

      Reply
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