Spinach And Arugula Salad With Blueberries Recipe

There’s just something irresistible about the vibrant mix of fresh spinach and arugula paired with juicy blueberries and creamy feta that never fails to delight my taste buds. With the added crunch from the pecans plus a punchy balsamic dressing, this salad feels like a fancy bistro meal I can whip up in minutes!

I enjoy making colorful salads that pack a punch of nutrition and flavor. My Spinach and Arugula Salad with Blueberries combines the earthy greens of fresh spinach and the peppery arugula with the natural sweetness of in-season blueberries, which is why I prefer these over frozen ones.

You could make this salad, dress it, and eat it every single day and not grow tired of it, if you weren’t so likely to get borderline scurvy from a lack of culinary creativity. That said, I prefer making the salad fresh so the blueberries don’t lose their wonderful texture, which would also turn the recipe into a make-it-at-your-own-risk salad.

(Note: If fresh blueberries itself is a make-your-salad-at-your-own-risk ingredient, I have two words for you: frozen blueberries.)

Ingredients

• Spinach: Packed with iron and vitamins, spinach offers fiber and antioxidants.
• Arugula: This leafy green adds a peppery spice and is rich in calcium and vitamin K.
• Blueberries: These berries are high in antioxidants, providing a sweet and healthy boost.
• Feta Cheese: Adds creaminess and tang while providing calcium and protein.
• Red Onion: Offers a crunchy texture and mild spice, rich in vitamins and antioxidants.

Ingredient Quantities

• 2 cups fresh spinach leaves, washed and dried
• 2 cups fresh arugula, washed and dried
• 1 cup fresh blueberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pecans or walnuts (optional)
• 1/4 cup red onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large salad bowl, mix the fresh spinach leaves and arugula together, tossing them gently.

2. Put the newly picked blueberries all over the top of the leafy greens.

3. Spread the crumbled feta cheese on the salad.

4. Should you choose to include them, sprinkle the chopped pecans or walnuts over the top for texture and contrast.

5. Spread the salad with the very thinly sliced red onion.

6. Combine the extra-virgin olive oil and balsamic vinegar in a small mixing bowl and whisk together until well blended.

7. Make the dressing taste good with salt and freshly ground black pepper. That means tasting it as you add the ingredients.

8. Ensure even coverage of the salad with the dressing.

9. Evenly distribute the ingredients and dressing in the salad by gently tossing it.

10. Serve right away and delight in your simply made Spinach and Arugula Salad with Blueberries!

Equipment Needed

1. Large salad bowl
2. Small mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Salad tongs or large spoon and fork for tossing the salad
7. Cutting board
8. Knife for slicing onions and chopping nuts (if using)

FAQ

• What can I use as a substitute for feta cheese?You can use goat cheese or blue cheese instead of feta cheese to keep the texture creamy and the taste tangy.
• Can I use frozen blueberries instead of fresh?Fresh blueberries are best for the texture, but if using frozen, thaw and drain them well to avoid excess moisture.
• How do I make the salad vegan?Make the salad vegan by omitting the feta cheese or substituting it with a plant-based cheese alternative.
• What dressing can I use as an alternative to balsamic vinegar?Lemon juice or apple cider vinegar can serve as alternative dressings that impart a distinct flavor profile.
• How can I add protein to this salad?Think about incorporating grilled chicken, quinoa, or chickpeas into the salad as sources of protein to give it more of a punch.
• Can I make this salad ahead of time?This salad is best prepared fresh; however, you can prewash and store the greens and slice the onions in advance. To be safe, add the dressing and the berries just before serving to guarantee the salad’s freshness.

Substitutions and Variations

Kale or mixed greens can be substituted for spinach if a different leafy texture is desired.
Watercress or baby romaine can be used for a milder flavor instead of arugula.
Blueberries: Substitute with raspberries or strawberries for a sweet, tart, twist.
Feta Cheese: Substitute with goat cheese or ricotta salata for a nearly identical creamy texture.
Pecans or walnuts: For a different crunch, use almonds or sunflower seeds.

Pro Tips

1. Chill Your Bowls Before assembling the salad, chill your serving bowl in the refrigerator for about 10-15 minutes. This helps keep the greens crisp and refreshing when served.

2. Toast the Nuts If using pecans or walnuts, quickly toast them in a dry skillet over medium heat for a few minutes until they become fragrant. This intensifies their flavor and adds a delightful crunch to the salad.

3. Balance the Dressing Adjust the balsamic vinegar to olive oil ratio according to your taste preference. You can add a dash of honey or maple syrup to the dressing for a touch of sweetness, which pairs nicely with the blueberries and offsets the sourness of the vinegar.

4. Red Onion Soak To mellow the sharpness of the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. This will give them a milder flavor while retaining their crunch.

5. Presentation Tip Arrange the toppings in sections over the greens before tossing. This makes for a beautiful presentation and allows diners to see all the colorful components of the salad before mixing. Present it this way and toss just before serving to impress your guests.