This Blueberry Spinach Salad is a bright, quick, and flavorful side that comes together in about 10 minutes. Fresh baby spinach, juicy blueberries, creamy avocado, and crunchy sliced almonds are tossed with a tangy, lightly sweet white balsamic vinaigrette for a balanced mix of flavors and textures. Serve it as a refreshing side or add grilled chicken or shrimp to turn it into a light main course.
Quick side salads are ideal for weeknights, and this blueberry spinach salad fits the bill. With minimal prep and a simple vinaigrette, you can have a vibrant salad on the table in under 10 minutes.
The combination of tender spinach, sweet-tart blueberries, buttery avocado, and toasted almonds creates pleasing contrasts in texture and flavor. It pairs especially well with grilled proteins like shrimp or marinated chicken, but it complements a wide range of dishes.
If you’d rather save time, use a store-bought sweet vinaigrette, but the easy homemade white balsamic dressing adds a bright, natural sweetness that works particularly well with the fruit in the salad.
Grab these ingredients
(Note: the full ingredient list with measurements is in the recipe card below.)
- Baby spinach: use pre-washed baby spinach or a tender spring green mix for convenience.
- Blueberries: rinse and dry the berries before adding them so they don’t water down the salad.
- Almonds: sliced almonds add a nice crunch. Slivered, chopped almonds, or other nuts like pecans or walnuts also work.
- Avocado: choose one that’s ripe with a little give but not mushy for the best texture.
- Dressing: a white balsamic vinaigrette pairs beautifully, but any sweet vinaigrette—homemade or store-bought—will work.
Do you tear spinach leaves for salad?
When using baby spinach, tearing the leaves isn’t necessary because the leaves are already tender and appropriately sized. If you use mature spinach leaves, tear or chop them into bite-sized pieces.
Should stems be removed from spinach?
Baby spinach stems are tender and can be left on. For full-grown spinach, remove thicker stems because they can be tough to chew.
How to make spinach blueberry salad
(Note: complete written instructions are available in the recipe card at the end of the post.)
Making this salad follows three simple steps:
- Prepare the dressing in a jar and shake to combine;
- Assemble and prep the produce (wash, dry, and cut as needed);
- Toss everything together and serve immediately.
Blueberry tips
- Inspect berries before use. Remove any with mold and discard nearby berries that were touching the spoiled ones.
- Always wash blueberries before adding them to the salad. Rinse under cool running water in a colander, then pat dry so they don’t add excess moisture.
- Don’t wash blueberries until you’re ready to use them; moisture encourages mold during storage.
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10-Minute Sweet Blueberry Spinach Salad
Equipment
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Measuring spoons
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Measuring cups
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A small mason jar with a lid
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A large cutting board
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A large sharp knife
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A large bowl
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A pair of tongs
Ingredients
- 6 oz blueberries washed and dried
- 5 oz baby spinach
- ⅓ c sliced almonds a little over 1 oz
- ½ a large avocado
- 1.5 oz dressing
- finishing salt optional
Instructions
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Make the dressing first. Measure and add the dressing ingredients to a small jar or container.
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Secure the lid and shake until the dressing is fully combined. Set aside.
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Assemble the salad by placing the baby spinach in a large mixing bowl. Add the washed, dried blueberries and the sliced almonds.
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Cut half an avocado into small pieces. To do this, halve the avocado lengthwise, remove the pit, score the flesh into a grid while it’s still in the skin, then scoop out the pieces with a spoon and transfer them to the bowl.
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Shake the dressing again, pour it over the salad, and gently toss with tongs until everything is lightly coated. Serve immediately.
Notes
- Always inspect and wash blueberries before use. Remove any soft or moldy berries.
- For make-ahead convenience: prepare the dressing and refrigerate. Combine spinach, blueberries, and almonds in a covered container in the fridge. Add avocado and dressing just before serving.
- Leftovers can be eaten the next day, though spinach will wilt and avocado may brown.