What’s on the lunch menu for today? How does a spinach salad with fresh blueberries, crumbled feta cheese and chopped walnuts topped with a healthy drizzle of our Wild Blueberry Vinaigrette sound? Pretty amazing if you ask us! This salad recipe is a keeper and is great to take to work for a quick, easy, healthy meal. Just put the spinach and dry toppings in one large container and the Wild Blueberry Vinaigrette in a smaller sauce container. When you’re hungry, mix them together in the larger container and give it a shake! This is even great for school lunches! Yes, we’ve found a way to get kids to eat and enjoy spinach—you’re welcome! With the sweetness from the blueberries and the vinaigrette, it’s easy to disguise the notorious spinach without compromising on nutrition. There’s enough flavor in this vinaigrette to make a spinach lover out of anyone!
For the Vinaigrette:
½ Cup Fresh Blueberries
¼ Cup Balsamic Vinegar
2 Tbsp. Raw Honey (or Agave to make it Vegan)
1 Tbsp. Lemon Juice
½ Cup Olive Oil
Pinch of Salt & Pepper
For the Salad:
Fresh Baby Spinach
Feta Cheese (or plant-based cheese to make this recipe Vegan)
Wild Blueberry Vinaigrette
- In a blender, combine the blueberries, blueberry fruit spread, vinegar, honey (or agave), lemon juice and salt and pepper. Blend on low to mix the ingredients thoroughly.
- Next, with the blender running, carefully pour in the olive oil and continue to blend until completely emulsified and creamy. About 20-30 seconds.
- On a bed of fresh baby spinach sprinkle chopped walnuts, crumbled feta cheese and fresh blueberries then drizzle the fresh made Wild Blueberry Vinaigrette. Enjoy! Note: add a protein to make it a filling meal.