Spinach Blueberry Salad with Goat Cheese and Walnuts
A vibrant, nutritious salad combining baby spinach, fresh blueberries, creamy goat cheese, crunchy walnuts, and fresh mint. Ready in 10 minutes with no cooking required!
Ingredients
- 4 cups baby spinach fresh, washed and dried
- 2 cups fresh blueberries rinsed and patted dry
- 1 cup raw walnuts roughly chopped
- 1 medium-large avocado ripe but firm, chunked
- 1/2 cup goat cheese crumbled
- 1/4 cup fresh mint torn into small pieces
- Salt to taste sea salt preferred
- Black pepper to taste freshly ground
Instructions
- Start with fresh baby spinach in a large mixing bowl. Wash thoroughly and use a salad spinner to remove excess water.
- Rinse blueberries gently and pat dry with paper towels. Remove any stems or damaged berries.
- Roughly chop raw walnuts into bite-sized pieces.
- Cut avocado into chunks just before serving to prevent browning. Choose ripe but firm avocado.
- Crumble goat cheese into irregular pieces at room temperature for easier crumbling.
- Tear fresh mint leaves into small pieces rather than chopping to prevent bruising.
- Add blueberries to spinach first, followed by walnut pieces. Gently fold in avocado chunks.
- Scatter crumbled goat cheese and torn mint on top.
- Season lightly with salt and freshly ground black pepper.
- Toss gently with clean hands or salad tongs. Serve immediately.
Notes
Assemble just before serving to prevent wilting
Components can be prepped 1-2 days ahead but store separately
Frozen blueberries can be substituted - thaw completely and drain excess liquid
For variations, try feta cheese, dried cranberries, or add protein like grilled chicken
Best consumed within 24 hours of assembly
Components can be prepped 1-2 days ahead but store separately
Frozen blueberries can be substituted - thaw completely and drain excess liquid
For variations, try feta cheese, dried cranberries, or add protein like grilled chicken
Best consumed within 24 hours of assembly
