A refreshing, colorful salad combining crisp spinach, broccoli, and sweet blueberries with a light, tangy dressing.
Ingredients
6 cups fresh spinach, washed and dried
2 cups broccoli florets, chopped
1 cup fresh blueberries
1/2 cup sliced strawberries (optional)
1/4 cup toasted almonds or walnuts
1/4 cup crumbled feta or goat cheese
1/4 cup thinly sliced red onion
1/4 cup dried cranberries (optional)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice (optional)
Instructions
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Wash and dry spinach. Chop broccoli into bite-sized pieces.
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Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and lemon juice. Season with salt and pepper.
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Combine spinach, broccoli, blueberries, strawberries, nuts, cheese, red onion, and cranberries in a large bowl.
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Pour dressing over salad and toss gently until evenly coated.
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Serve immediately or store dressing separately if prepping ahead.