Why You’ll Love This Spinach Blueberry Almond Salad

• It’s a symphony of textures. You get the tender bite of fresh spinach, the juicy pop of blueberries, and the satisfying crunch of toasted almonds in every single forkful. It’s far from boring.
• The dressing is a game-changer. It’s a simple mix of olive oil, lemon juice, and a touch of maple syrup, but it creates this bright, tangy-sweet flavor that makes the whole salad sing.
• It’s incredibly versatile. Enjoy it as a light lunch on its own, or pair it with grilled chicken, fish, or a quiche for a more substantial meal. It adapts to whatever you need.
• It’s packed with vibrant color. The deep green spinach, the brilliant blue-purple berries, and the golden-brown almonds make this a feast for the eyes before you even take a bite.

Ingredients & Tools

• 5 oz (about 140 g) fresh baby spinach
• 1 cup fresh blueberries
• 1/2 cup raw almonds, sliced or slivered
• 1/4 cup crumbled feta or goat cheese (optional, but recommended)
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp pure maple syrup or honey
• 1/2 tsp Dijon mustard
• 1 small shallot, finely minced (about 1 tbsp)
• Salt and freshly ground black pepper to taste

Tools: A large salad bowl, a small skillet for toasting nuts, a small jar or whisk for the dressing.

The quality of your ingredients really shines here, so it’s worth using the good stuff. Fresh, crisp spinach and ripe, sweet blueberries are non-negotiable. And toasting the almonds yourself? It only takes a minute but adds a deep, nutty aroma you just can’t get from the pre-toasted kind.

Serves: 2 as a main, 4 as a side | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Spinach Selection. I highly recommend seeking out baby spinach. The leaves are more tender and sweeter than mature spinach, and they don’t have that sometimes-tough stem. Give it a good wash and spin it very dry—a soggy salad is a sad salad.
• The Toasted Almond Advantage. Don’t skip toasting the almonds! It transforms them from a simple crunch into a deeply flavorful, aromatic component. You’ll know they’re done when you can smell that warm, nutty fragrance.
• Dressing Dynamics. The Dijon mustard isn’t just for flavor; it’s an emulsifier. This means it helps the oil and lemon juice bind together into a smooth, cohesive dressing instead of separating immediately. A little goes a long way.
• Cheese or No Cheese? The salty, creamy tang of feta or goat cheese is a fantastic contrast to the sweet berries, but if you’re dairy-free, this salad is still absolutely delicious without it. Don’t feel pressured.

How to Make Spinach Blueberry Almond Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, herby flavors of the chicken pair wonderfully with the salad’s sweetness, making it a complete and balanced meal.
• Pan-Seared Salmon with a Dill Glaze — The rich, oily fish is beautifully cut by the salad’s acidity, creating a truly elegant dinner plate.
• A Simple Quiche Lorraine — The creamy, savory depth of the quiche is a fantastic contrast to the light, fresh qualities of the salad.

Drinks

• A Crisp Sauvignon Blanc — Its citrusy notes will echo the lemon in the dressing and enhance the overall freshness of the dish.
• Sparkling Water with a Twist of Lime — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites beautifully.
• Iced Green Tea with Mint — The subtle grassy notes and cool mint complement the salad without overwhelming its delicate flavors.

Something Sweet

• Lemon Sorbet — A light, palate-cleansing dessert that continues the citrus theme in the most refreshing way possible.
• Almond Shortbread Cookies — These buttery cookies echo the nutty flavor in the salad, creating a lovely, cohesive end to the meal.
• Fresh Peach Slices with a Dollop of Yogurt — Simple, healthy, and sweet, it feels like a natural progression from the fruit-forward salad.

Top Mistakes to Avoid

• Mistake: Dressing the salad too early. Spinach is particularly delicate and wilts very quickly when it comes into contact with acid. If you dress it even 10 minutes before serving, you’ll end up with a limp, soggy mess. Always dress at the very last second.
• Mistake: Using stale or untoasted nuts. Almonds that have been sitting in your pantry for months can taste bland or even slightly bitter. Taking those few extra minutes to toast them wakes up their oils and makes a world of difference in flavor and aroma.
• Mistake: Not tasting the dressing. Your palate is your best tool. Always taste the dressing and adjust the seasoning before it touches your greens. You might find it needs more salt to balance the sweetness or more acid to cut through the oil.
• Mistake: Overcomplicating the dressing. The beauty of this vinaigrette is its simplicity. Adding too many herbs or spices can muddy the clean, bright flavors that make this salad so special. Stick to the script here.

Expert Tips

• Tip: Massage your spinach (just a little). If your spinach seems a bit tough, try this trick: after washing, put the leaves in the bowl and sprinkle with a tiny pinch of salt. Gently massage the leaves for about 30 seconds. You’ll notice they darken in color and become more tender, almost like they’ve been lightly wilted. It’s a game-changer for texture.
• Tip: Make it a mason jar salad. For a perfect packed lunch, layer the dressing at the bottom of a jar, followed by the sturdier ingredients (blueberries, almonds, cheese), and pack the spinach at the very top. When you’re ready to eat, just shake it all together. The spinach stays perfectly crisp.
• Tip: Add a protein for a main course. This salad transforms into a hearty lunch with the addition of grilled shrimp, shredded rotisserie chicken, or even some chickpeas for a plant-based option. It’s an incredibly adaptable base.
• Tip: Use frozen blueberries in a pinch. No fresh berries? Don’t worry. Take frozen blueberries and rinse them under cool water for a few seconds until the ice melts. Pat them dry thoroughly—this prevents them from bleeding color everywhere and turning your salad purple.

FAQs

Can I make this salad ahead of time?
You can do most of the prep ahead! Wash and dry the spinach, toast the almonds, and make the dressing. Store each component separately in the fridge. The dressing can be made up to 3 days in advance. The key is to assemble and dress the salad literally right before you serve it. If you need to prep for a party, have everything pre-chopped and measured so you can throw it together in 60 seconds flat.

What’s a good substitute for almonds?
Absolutely! Pecans or walnuts would be fantastic substitutes, offering a similar crunch but with a slightly different, buttery flavor. Just be sure to toast them as well. For a nut-free version, sunflower seeds or pepitas (pumpkin seeds) are excellent choices. They add that essential crunchy texture without the allergens.

My dressing is too tart. How can I fix it?
No problem, this is an easy fix! The balance is key. Simply whisk in a little more maple syrup or honey, a teaspoon at a time, until the sharpness of the lemon mellows out to your liking. You could also add a tiny splash of neutral oil, like avocado oil, to dilute the acidity slightly.

Can I use a different green instead of spinach?
Of course. Arugula would be a peppery, pungent alternative that works really well with the sweet berries. A mix of butter lettuce and romaine would give a different, lighter crunch. Just keep in mind that tender greens like spinach and arugula wilt faster than sturdier greens like kale, which would actually benefit from being dressed a little earlier.

Is the maple syrup necessary?
It’s there to balance the acidity of the lemon and create a harmonious sweet-tangy profile. However, you can certainly omit it if you prefer a purely savory salad. The result will be much sharper and less rounded. If you’re avoiding sugar, a tiny pinch of a sugar substitute like stevia can work, but start with a very small amount.