Spinach Salad Recipe with Blueberries & Walnuts

This spinach salad recipe is loaded in super foods – spinach, blueberries and walnuts. These are super nutritious and absolutely delicious. We are going to dress it with a balsamic vinaigrette which will enhance the flavors of the blueberries and complement this salad very nicely.

We are also going to toast the walnuts with some garlic powder, salt and pepper. This will not only coat them it will bring out their flavor. I always toast nuts when I add them to salads. I do think it makes a huge difference.

This is what you are going to need in order to make this super healthy spinach salad recipe:

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


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.

1/3 cup olive oil
1/3 cup balsamic vinegar
½ tsp. salt
½ tsp. pepper

Whisk all the ingredients together.


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

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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