Spinach salads are a staple in our home, and I’m always looking for ways to mix them up! This Blueberry Spinach Salad made with Fresh Attitude Baby Spinach and tossed in a simple lemony vinaigrette is light and so refreshing: we promise it will be one that you make again and again.
As a dietitian and foodie, fresh produce is such a cornerstone of our diet. Greens in particular are the number one ‘superfood’ that I recommend eating more of, zero questions. Why? Spinach, for example, is loaded with fibre, potassium, folate (and other B vitamins), vitamin C, magnesium and carotenoids and is also a source of iron and calcium. Not a bad list!
We try to incorporate greens into every possible recipe for us and the kids. We recently created an Italian Peasant Soup using the Fresh Attitude Baby Spinach that used heaps of spinach (I love how it cooks down), and throw it into green smoothies, pasta sauces and quiches to name a few! Of course, now that we are enjoying some warmer weather I figured it was time to work on my salad game.
We have a salad nearly every single night, and as a busy working mom, I try to buy salad ingredients that are versatile and don’t take a lot of work to put together. I LOVE prewashed greens for this reason. One of the biggest obstacles to healthy eating is the perception that it is difficult or expensive – the truth is that it is neither. Prewashed greens are the healthiest fast food you can buy!
The Fresh Attitude Baby Spinach we used in this salad is grown right here in season in the Okanagan and it was so fresh! Their greens are non-GMO and pre-washed, and the packaging is all recyclable. Living in the Okanagan, it’s really amazing to know that Fresh Attitude has invested in creating jobs that support the local economy and that the produce is grown right in my backyard when the season permits.
I had the fortune of sitting down with the CEO of Fresh Attitude last week while he was in town: what a great person! It was so clear to me through our conversation that he really cares about making a difference and supporting the local economy. I was also thrilled to discover that when they need to bring produce up from the US (when our growing season comes to an end), they do so in bulk to minimize the amount of shipping and the environmental footprint of the product.
So back to this salad. I’m always looking for balance when I create recipes, and this salad has it all. The blueberries add the perfect amount of sweetness, the feta lends a briny touch, the almonds bring crunch (and protein), the onions add just the right amount of flavour and it’s all topped off with a very simple lemon vinaigrette that is whipped up in seconds! The secret to the dressing is the lemon zest: I use a microplane to grate it (such a great cooking tool). As an aside, the vitamin C in the vinaigrette and berries also help with the absorption of the plant iron from the spinach: bonus!
You can use this salad as a base and make it into a heartier meal by topping it with a grilled filet of salmon, chicken or tofu. If you want to make it completely vegan simply sub the feta for vegan feta! I would recommend substituting pumpkin seeds for the almonds if you are looking for a nut-free option.
Blueberry Spinach Salad
This Blueberry Spinach Salad made with Fresh Attitude Baby Spinach and tossed in a simple lemony vinaigrette is light and so refreshing.
For the Dressing
- 3 tablespoons olive oil (extra virgin)
- 1 1/2 tablespoons lemon juice (freshly squeezed)
- 1 1/2 teaspoons lemon zest (freshly grated)
- 1 teaspoon sugar or honey
- 1/2 teaspoon dijon mustard
- salt and pepper to taste
For the Salad
- 5 ounces Fresh Attitude Baby Spinach (1 small container or 8 cups)
- 1 cup fresh blueberries
- 1/2 cup sliced almonds
- 1/3 cup feta cheese*
- 1/4 cup red onion (thinly sliced)
In a small bowl, whisk together all dressing ingredients until well combined. Refrigerate until ready to serve.
Place all of the salad ingredients in a large serving bowl. Refrigerate until ready to serve.
Once ready to serve, toss the salad dressing (you may not need all of the dressing) with all salad ingredients until coated.
*substitute vegan feta cheese to make this salad vegan