Recipes for Spinach Salad – Spinach, Blueberry & Walnut Salad

Here’s a super healthy salad – full of antioxidants and flavor! The balsamic vinegar enhances the berried beautifully and the toasted walnuts really make a difference. This is what you are going to need for this:

Serves four

¾ cup coarsely chopped walnuts
1 tsp. olive oil
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. black pepper
4 cups baby spinach leaves – washed and dried
½ small red onion – peeled and thinly sliced
¾ cup blueberries – washed and dried
1 cup cherry tomatoes

TOAST THE WALNUTS:

Place the oil in a small skillet and let it get hot. Add the walnuts, garlic powder, salt and pepper. Toast the walnuts, stirring often, until they become fragrant. Be careful not to burn them as they will burn fairly quickly. Set them aside.

FOR THE DRESSING:
1/3 cup olive oil
1/3 cup balsamic vinegar
½ tsp. salt
½ tsp. pepper

Whisk all the ingredients together.

FOR THE SALAD:

Place the spinach, onion, blueberries, cherry tomatoes and toasted walnuts in a bowl. Drizzle the salad dressing on top and toss carefully so as not to mash the blueberries and tomatoes. Serve and enjoy!

CALORIES 391.40.; FAT 33.55 grs (sat 4.01; mono 15.85; poly 12.52); PROTEIN 5.93 grs ; FIBER 4.99 grs; CARBS 19.96 grs; CHOLESTEROL 0.00 mg; IRON 3.21 mg; SODIUM 921.84 mg; CALCIUM 93.84 mg

Print the Spinach, Blueberry, Walnut Salad Here

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