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20-Minute Spinach Blueberry Salad Recipe
Ben Carraoli

20-Minute Spinach Blueberry Salad Recipe

I still remember the first time I made this 20-Minute Spinach Blueberry Salad — it felt like summer in every bite. I was craving something fresh, colorful, and light, but still satisfying. When I tossed everything together, I couldn’t believe how perfectly the sweet blueberries balanced the creamy avocado and tangy goat cheese.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cups baby spinach – Use fresh baby spinach for the best texture. Avoid frozen spinach as it releases too much water and becomes soggy.
  • 2 cups fresh blueberries – Choose ripe firm blueberries for natural sweetness and juicy bursts of flavor.
  • 1 cup raw walnuts – These add crunch and healthy fats. Lightly toasting them enhances their nutty flavor.
  • 1 medium-large avocado cut into chunks – Adds creaminess and richness. Slice just before serving to prevent browning.
  • ½ cup goat cheese crumbled – Soft and tangy goat cheese pairs beautifully with sweet blueberries. Fresh crumbles work best.
  • ¼ cup fresh mint torn small – Mint adds brightness and a refreshing finish that lifts the entire salad.
  • Salt and black pepper to taste – Proper seasoning enhances all the natural flavors.¼ cup olive oil – A smooth, rich base for the dressing.
  • 2 tablespoons balsamic vinegar – Adds a sweet and tangy depth that complements the berries.
  • Juice of ½ lemon – Brings brightness and balances the sweetness.
  • 1 teaspoon garlic powder or 2 cloves fresh minced garlic – Adds savory depth and aroma.
  • 1 teaspoon honey – Just enough sweetness to round out the acidity.

Method
 

  1. Start by adding olive oil, balsamic vinegar, lemon juice, garlic, honey, salt, and pepper to a small bowl or jar. Whisk or shake well until the dressing becomes smooth and well combined. Taste and adjust seasoning if needed.
  2. In a large bowl, add the fresh baby spinach. Top it with blueberries, chopped avocado, walnuts, crumbled goat cheese, and fresh mint. Arrange everything evenly so each serving gets a balanced mix.
  3. Pour the dressing over the salad just before serving. Gently toss everything together so the leaves are lightly coated without bruising the spinach. Serve immediately for the freshest taste and best texture.

Notes

• I always dry the spinach thoroughly after washing. Wet leaves dilute the dressing and make the salad soggy.
• I toast the walnuts for a few minutes in a dry pan — it makes a big difference in flavor.
• I add avocado at the very end to keep it looking fresh and green.
• If the blueberries are extra sweet, I add a little more lemon juice for balance.
• I don’t overdress the salad — starting with less dressing keeps it light and fresh.