Name: Blueberry Broccoli Spinach Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 cups baby spinach; 1 cup fresh blueberries; 1 cup small broccoli florets (chopped); 1/4 small red onion, thinly sliced; 1/4 cup toasted almonds or sunflower seeds; 1/4 cup crumbled feta or goat cheese (optional); 3 tablespoons olive oil; 1 tablespoon apple cider vinegar or lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup or honey; Salt and pepper to taste

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This Blueberry Broccoli Spinach Salad is one of my favorite fresh and vibrant salads that feels both light and nourishing. I toss baby spinach with crunchy broccoli, sweet blueberries, and a few savory and nutty toppings, all brought together with a tangy homemade vinaigrette. It’s the perfect mix of textures and flavors in every bite.

Why You’ll Love This Recipe

I love how refreshing and colorful this salad is. The blueberries add a natural sweetness that balances the earthiness of the spinach and the crunch of the broccoli. It’s quick to prepare, loaded with antioxidants and vitamins, and makes a great side dish or light lunch. Plus, it looks beautiful on the table and pairs well with everything from grilled chicken to sandwiches. Blueberry Broccoli Spinach Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

baby spinach
fresh blueberries
broccoli florets (chopped small)
red onion (thinly sliced)
almonds or sunflower seeds (toasted)
feta cheese or goat cheese (optional)

For the Dressing:

olive oil
apple cider vinegar or lemon juice
Dijon mustard
maple syrup or honey
salt and pepper

Directions

I wash and dry the spinach and blueberries, then chop the broccoli into small, bite-sized florets.
In a large bowl, I combine spinach, blueberries, broccoli, red onion, and toasted almonds.
For the dressing, I whisk together olive oil, vinegar or lemon juice, Dijon mustard, maple syrup, salt, and pepper until smooth.
I pour the dressing over the salad and toss to coat everything evenly.
I sprinkle feta or goat cheese on top if using, and serve immediately.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Variations

Sometimes I add avocado slices or cooked quinoa for extra richness and protein. I’ve also swapped the blueberries for strawberries or blackberries depending on what I have. If I want a creamier dressing, I mix in a spoonful of Greek yogurt. Walnuts or pecans also make a great substitute for almonds.

storage/reheating

I store the salad undressed in an airtight container in the fridge for up to 2 days. The dressing keeps separately for up to a week. I only toss the salad right before serving to keep everything crisp. Blueberry Broccoli Spinach Salad

FAQs

Can I use frozen blueberries?

I prefer fresh for the best texture, but I’ve used thawed and well-drained frozen ones in a pinch.

Can I make this salad ahead of time?

Yes, I prep all the ingredients and dressing separately, then combine just before serving.

Is this salad good for meal prep?

Definitely. I portion out the undressed salad in containers and keep the dressing on the side.

What can I serve with this salad?

It pairs well with grilled meats, veggie burgers, wraps, or even as a side for soups.

Can I skip the cheese?

Yes, it’s optional. The salad is still delicious without it, especially if I want to keep it dairy-free.

Conclusion

Blueberry Broccoli Spinach Salad is a quick, flavorful way I add more greens and color to my meals. With its mix of sweet, crunchy, and tangy elements, it never feels boring and always leaves me feeling refreshed. Whether I serve it as a side or light main, it’s a recipe I come back to again and again.