Description
A vibrant, crunchy-sweet salad that marries juicy blueberries, crisp broccoli, and tender spinach with toasted nuts, creamy feta, and a bright honey cider vinaigrette.
Ingredients
Scale
- 6 cups fresh spinach leaves, washed and dried
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1 cup fresh blueberries
- 1/4 cup red onion, thinly sliced
- 1/3 cup almonds or walnuts, toasted and roughly chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
Instructions
- Toast the nuts: Place almonds or walnuts in a dry skillet over medium-low heat, stirring until fragrant and lightly golden, 3 to 5 minutes. Transfer to a plate to cool.
- Make the dressing: In a small bowl, whisk olive oil, apple cider vinegar, honey, salt, and black pepper until emulsified.
- Build the base: Add spinach, broccoli florets, blueberries, and red onion to a large mixing bowl.
- Add extras: Sprinkle the cooled toasted nuts and crumbled feta over the salad.
- Toss to coat: Drizzle the dressing over the salad and gently toss until everything is lightly and evenly coated.
- Serve: Taste and adjust seasoning with a pinch more salt or pepper if needed, then serve immediately.
Notes
- Dry the spinach thoroughly in a salad spinner to keep the salad crisp.
- Prefer softer broccoli: briefly blanch florets in boiling water for 30 to 45 seconds, then chill in ice water and pat dry.
- For extra zest, add a squeeze of lemon just before serving.
- Make ahead: keep components separate and dress just before serving to maintain texture.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 210
- Sugar: 9 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg