BLUEBERRY BROCCOLI SPINACH SALAD

Okay, let me tell you about this salad that completely changed my lunch game—and might just change yours, too! Imagine bursting, juicy blueberries meeting crisp broccoli and tender spinach, all tossed with a tangy, slightly sweet dressing that’s like a little party in your mouth. I stumbled onto this combo on a whim one afternoon, and I swear, it’s become a kitchen staple. It’s fresh, vibrant, and full of textures that keep you coming back for more. Plus, it’s so easy to whip up, even on busy days when cooking feels like climbing a mountain. Trust me, once you try this, you’ll wonder how a salad can be this fun and satisfying.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 5 minutes (optional blanching)
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 3 cups fresh spinach, washed and dried
• 2 cups broccoli florets, chopped small
• 1 cup fresh blueberries
• ¼ cup shredded red cabbage (optional, for color and crunch)
• ¼ cup sliced almonds or chopped walnuts (toasted)
• ½ cup crumbled feta or goat cheese (optional)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

Start by washing and drying your greens thoroughly—spinach especially loves a good spin in the salad spinner! Next, roughly chop the broccoli into bite-sized florets to keep every bite balanced and easy to eat.

Step 2:

If you prefer a slightly softer broccoli (but still with a crunch!), blanch the florets quickly in boiling water for about 1-2 minutes, then plunge them into ice water to keep that vibrant green color. Drain well.

Step 3:

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing emulsifies into a silky, tangy finish.

Step 4:

In a large salad bowl, combine the spinach, broccoli, blueberries, and optional shredded cabbage. Pour the dressing over and gently toss everything together so that each leaf and berry is lightly coated—you don’t want soggy spinach!

Step 5:

Sprinkle the toasted nuts over the top for that satisfying crunch and finish with crumbled cheese if you’re using it, adding that creamy, tangy pop.

Step 6:

Serve immediately for the freshest textures, or let it chill in the fridge for 15 minutes to blend flavors—both options are winners in my book!

Variations & Tips

• Swap blueberries with blackberries or sliced strawberries for a different berry twist.
• Use kale instead of spinach for a more robust, chewier texture—massage the kale with a bit of olive oil first!
• Make it vegan by skipping the cheese and using maple syrup in the dressing.
• Toast nuts in a dry skillet over medium heat until fragrant (about 3–4 minutes) for extra flavor.
• Add a sprinkle of chia seeds or hemp hearts for nutritional boosts.

How I Like to Serve It

This salad shines at a sunny brunch or as a light dinner side alongside grilled chicken or fish. During summer picnics, it’s my go-to—refreshing and full of color. And honestly, it’s a great way to sneak some vitamins into your day without feeling like a chore.

Notes

• Store leftover salad and dressing separately to keep greens crisp for up to 2 days.
• If prepping ahead, toss the nuts on just before serving to keep their crunch intact.

Closing: This blueberry broccoli spinach salad is one of those rare recipes where health, ease, and vibrant flavor all get along beautifully—and that’s why it’s always a winner in my kitchen.