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Blueberry Spinach Salad

Blueberry Spinach Salad

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Kathi Crawford

A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet


  1. Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
  2. Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.
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This was great! With fresh walleye, the salad was subtle and delicious. With red meat (venison) the salad was outstanding. I changed it up a little and used feta since I really don't like blue cheese. I also substituted real maple syrup for the sugar. I used a bag of lettuce because, as my sister says, I'm the jiffy mom. The dressing was really quite delicious with these ingredients.


I added some purple basil to the spinach salad and didn't have blue cheese, so added Parmesan. Also was out of pecans, so I toasted some pine nuts. The dressing is great - substituted splenda instead of sugar. Looks pretty and tastes great!


Great recipe! The dressing really makes the salad. I substitued the blue cheese with feta cheese and everyone liked it. I made it a second time and used blueberry-infused craisons instead of the blueberries. It was even better and is a nice alternative when you can't get fresh blueberries.