Blueberry Spinach Salad Recipes

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BLUEBERRY SPINACH SALAD

A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!

Provided by Kathi Crawford

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 8



Blueberry Spinach Salad image

Steps:

  • Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
  • Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 19.2 g, Cholesterol 14.2 mg, Fat 28.6 g, Fiber 4.9 g, Protein 13.2 g, SaturatedFat 7 g, Sodium 439.5 mg, Sugar 9.4 g

3 tablespoons red wine vinegar
½ cup olive oil
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 pound fresh spinach
1 pint fresh blueberries
4 ounces crumbled blue cheese
4 ounces candied pecans

SPINACH BLUEBERRY SALAD

Blueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. -Heidi Gilleland, Lees Summit, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 10



Spinach Blueberry Salad image

Steps:

  • Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

Nutrition Facts : Calories 254 calories, Fat 24g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 407mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil
SALAD:
12 cups fresh baby spinach (about 10 ounces)
1 cup fresh blueberries
1 cup (4 ounces) crumbled blue cheese
1/2 cup chopped pecans, toasted

BLUEBERRY-SPINACH SALAD

Savor the sweet, crunchy flavor of this Blueberry-Spinach Salad. Chock full of cucumber, feta cheese and walnuts, you'll love Blueberry-Spinach Salad. For such a minimal prep time, you may just be surprised with bold flavors of this Healthy Living recipe.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 15m

Yield 10 servings, 1 cup each

Number Of Ingredients 8



Blueberry-Spinach Salad image

Steps:

  • Combine spinach and cabbage; place on large platter.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

1 pkg. (5 oz.) baby spinach leaves
1 cup shredded red cabbage
1-1/2 cups blueberries
1 cup toasted chopped walnuts
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1-1/2 cups English cucumber, cut lengthwise in half, then sliced crosswise
1 cup cooked wild rice
1/4 cup KRAFT Balsamic Vinaigrette Dressing

BLUEBERRY SPINACH SALAD

Spinach, blueberries, and blue cheese in a raspberry vinegar dressing may sound like a strange combination but give it a try.

Provided by Charlotte J

Categories     Spinach

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9



Blueberry Spinach Salad image

Steps:

  • In a jar with tight-fitting lid, combine first five ingredients and shake well.
  • In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans.
  • Add dressing and toss gently.
  • Serve immediately.

1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
4 ounces blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted

BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE

Provided by Aria Kagan

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10



Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette image

Steps:

  • In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
  • In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.

2 pints blueberries, plus more for garnish
3/4 cup olive oil
1/4 cup red wine vinegar
1 small red onion, diced
2 cups wild mushrooms, trimmed and cleaned
Kosher salt and freshly ground black pepper
1 head frisee lettuce, chopped
3 cups baby spinach
1/4 cup Marcona almonds, toasted
1/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese)

QUICK BLUEBERRY SPINACH SALAD

I came up with recipe while trying to use up blueberries that I didn't want to go to waste. The combination of flavors and textures are delightful.-Jan Ruiz, Yucaipa, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9



Quick Blueberry Spinach Salad image

Steps:

  • Place the first five ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., In a large bowl, combine the spinach, cheese, blueberries and nuts. Just before serving, shake dressing and drizzle over salad; toss to coat.

Nutrition Facts : Calories 229 calories, Fat 20g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 269mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

1/2 cup olive oil
1/4 cup white balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1 package (10 ounces) fresh spinach, trimmed
1 cup (4 ounces) crumbled feta cheese
1 cup fresh blueberries
1/2 cup pine nuts, toasted

BLUEBERRY AND ORANGE SPINACH SALAD

Create a colorful salad by tossing a light citrus dressing with tender spinach, crunchy pecans and sweet fruits.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 5

Number Of Ingredients 10



Blueberry and Orange Spinach Salad image

Steps:

  • Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.
  • Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
  • In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 12 g, TransFat 0 g

1/4 cup coarsely chopped pecans
2 teaspoons real maple syrup
1/2 teaspoon sugar
2 tablespoons fresh orange juice
1 tablespoon white wine vinegar
1 tablespoon olive or vegetable oil
2 teaspoons sugar
4 cups torn fresh spinach leaves
1 cup fresh blueberries
2 medium oranges, peeled, cut into sections (about 1/2 cup)

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