I love how refreshing and nutritious this salad is—it combines crisp broccoli, sweet blueberries, tender baby spinach, and red onion in a way that feels both satisfying and light. With a simple olive oil dressing, it’s the kind of dish I make when I want something quick but still vibrant and full of flavor. It’s perfect for lunch, a potluck, or served alongside grilled meat or fish.

Why You’ll Love This Recipe

• I love the contrast between the sweetness of blueberries and the crunch of fresh broccoli.
• It comes together in minutes, which makes it great for busy days or quick lunches.
• I can customize it easily with nuts, cheese, or avocado.
• It’s packed with vitamins, fiber, and antioxidants, so it’s just as healthy as it is delicious.
• It’s a showstopper on the table with its beautiful mix of colors and textures.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups baby spinach, rinsed and dried
• 1 cup fresh blueberries, rinsed and patted dry
• 2 cups broccoli florets, chopped into bite-sized pieces (raw or lightly blanched)
• ½ cup red onion, thinly sliced
• 3 tablespoons olive oil
• 1 tablespoon lemon juice or apple cider vinegar (optional, for more flavor)
• Salt and black pepper to taste
• Optional additions:
  • ½ avocado, diced
  • ¼ cup crumbled feta or goat cheese
  • 2 tablespoons roasted sunflower seeds or sliced almonds
  • 2 tablespoons dried cranberries

Directions

1. Wash and thoroughly dry the baby spinach and broccoli florets. If using raw broccoli, make sure it’s chopped small for easy eating. If preferred, blanch the broccoli for 30 seconds in boiling water, then immediately transfer it to an ice bath to stop the cooking.
2. In a large mixing bowl, add the spinach, broccoli, blueberries, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice (if using), salt, and black pepper.
4. Pour the dressing over the salad and toss gently to combine, making sure everything is lightly coated.
5. If using optional toppings like avocado, cheese, seeds, or dried cranberries, add them now and give the salad one final gentle toss.
6. Serve immediately, or chill briefly and serve cold.

Servings And Timing

This recipe serves 4 people as a side dish or 2 people as a light main course.
Preparation time: 10 minutes
Total time: 10–15 minutes

Variations

• To make it a full meal, I often top it with grilled chicken, shrimp, or salmon.
• For extra crunch, I like to toss in some toasted pecans or walnuts.
• When I want more tang, I replace the lemon juice with balsamic vinegar.
• I sometimes swap blueberries for strawberries or raspberries when I want to change up the flavor.
• For a vegan version, I skip the cheese and use more seeds or avocado for richness.

Storage/Reheating

• I store any leftover salad in an airtight container in the refrigerator for up to 1 day, but it’s best fresh.
• I always keep the dressing separate if I know I’ll have leftovers, so the greens don’t get soggy.
• If the salad is already dressed, I try to eat it the same day.
• Avocado and soft cheeses should be added just before serving if storing for later.
• This salad isn’t meant to be reheated—it’s best served cold or at room temperature.

FAQs

Can I Use Frozen Blueberries Instead Of Fresh?

I don’t recommend using frozen blueberries because they release too much liquid as they thaw and can make the salad soggy. Fresh blueberries work best.

Should I Cook The Broccoli First?

I like it raw for extra crunch, but if you prefer a softer texture, a quick blanch for 30–60 seconds is a great option.

What Dressing Works Best With This Salad?

I usually stick to olive oil and lemon juice, but a light balsamic vinaigrette or poppy seed dressing also tastes great.

Can I Make This Salad Ahead Of Time?

Yes, but I always wait to add the dressing, avocado, and cheese until just before serving to keep everything fresh.

Is This Salad Gluten-Free?

Yes, all the ingredients in this salad are naturally gluten-free, making it a great choice for gluten-sensitive diets.

Conclusion

This Blueberry Broccoli Spinach Salad has become one of my go-to dishes for its simplicity, freshness, and versatility. I love how it’s easy to make, customizable, and full of good-for-me ingredients. Whether I serve it on its own or pair it with protein, it never disappoints.

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