How to make everyone want to eat salad? Add blueberries! This blueberry salad with spinach, feta, and a balsamic dressing is a total crowd pleaser.
It’s not summer until we’ve picked blueberries in Michigan. And this year: man, did Alex and I come into a haul! A 5 pound bag of blueberries, in fact. Have you ever seen 5 pounds of blueberries all together? (We hadn’t.) It’s one HUGE bowl. Though we froze some blueberries, we had plenty of fresh bluebs to use up. A few batches of blueberry pancakes and blueberry waffles later, we were craving something fresh. Enter: this blueberry salad. It’s classic, fresh, and tangy sweet from the creamy balsamic dressing. It complements every meal. And it’s absolutely what you need in your kitchen repertoire.
How to make blueberry salad
We’re always looking for side dishes that are easy to make and versatile, and this spinach blueberry salad is both. It fits in with baked salmon or creamy goat cheese pasta with ease. In fact, there’s not much that it wouldn’t go with! It’s pretty quick to make: all you’ll need to do is whip up the balsamic dressing and slice the onion.
Here’s what’s in this blueberry salad:
- Ripe blueberries (local, if possible!)
- Mixed baby greens (or any lettuce mix)
- Pistachios (we like the bright green color, but you could use any nut)
- Feta cheese crumbles
- Balsamic vinaigrette: made with balsamic vinegar, maple syrup, Dijon mustard, and olive oil
How to make balsamic vinaigrette dressing
The balsamic dressing is what carries this spinach blueberry salad. The flavor is zesty and bright, tangy from the balsamic vinegar and balanced with a touch of maple syrup.
To make an emulsion for this balsamic vinaigrette recipe, do the following:
- Use a medium-sized bowl to allow for enough movement of the whisk. Trust us, we’ve done it in small bowls before and it’s almost impossible to get the oil and vinegar to meld!
- Whisk the ingredients by hand. Start with the balsamic, Dijon mustard, and maple syrup.
- Add the olive oil as gradually as you can: we typically add it tablespoon by tablespoon and whisk in between until the oil fully incorporates.
Using Dijon mustard in the dressing also helps to form and lock in the emulsion. We’ve used this technique in our other vinaigrette recipes, like our Classic Vinaigrette and Italian Dressing.
Finding local blueberries
Do you have local blueberries in your area? There are only a few U Picks here in Indianapolis, so when we’re looking for fruit we…