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Blueberry Broccoli Spinach Salad

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A vibrant, refreshing salad featuring baby spinach, fresh blueberries, crunchy broccoli, and red onion tossed in a simple olive oil dressing. Perfect as a side dish or a light, nutritious meal.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10–15 minutes
  • Yield: 2 main servings or 4 side servings
  • Category: Salad
  • Method: Raw
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

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

Instructions

  1. Wash and thoroughly dry the baby spinach and broccoli florets. Blanch the broccoli if desired and cool in an ice bath.
  2. In a large mixing bowl, combine spinach, broccoli, blueberries, and red onion.
  3. In a small bowl, whisk together olive oil, lemon juice (if using), salt, and pepper.
  4. Pour the dressing over the salad and toss gently to coat evenly.
  5. Add optional toppings such as avocado, cheese, seeds, or cranberries, and toss gently again.
  6. Serve immediately, or chill briefly before serving.

Notes

  • Keep dressing separate if prepping ahead to prevent soggy greens.
  • Best served fresh—consume dressed salad the same day.
  • Add protein like grilled chicken or salmon to make it a full meal.
  • Use strawberries or raspberries as an alternative to blueberries.
  • Skip cheese and add more seeds or avocado for a vegan option.

Nutrition

Find it online: https://savorymomskitchen.com/blueberry-broccoli-spinach-salad/