Blueberry Salad with Almonds
Blueberry Salad with Almonds is an easy recipe made also with strawberries, feta, and spinach. A great vegetarian summer salad bursting with the flavor of garden fresh ingredients and poppyseed dressing.
Equipment
- small sauce pan
- Salad Bowl
Ingredients
Salad
- 2-3 cups baby spinach
- ½ cup strawberries sliced
- ½ cup blueberries
- ⅛ cup poppyseed dressing
- ⅓ cup feta crumbled
Candied Cinnamon Almonds
- 1 cup raw unsalted almonds
- 1 tablespoon water
- 2 tablespoons white sugar
- ¼ teaspoon cinnamon
Instructions
Candied Cinnamon Almonds
- Line a baking sheet with parchment paper or silicone mat and set aside.
- In a medium saucepan, combine water, sugar, and cinnamon and bring to a boil on medium heat. Immediately add almonds to boiling mixture and stir continually.
- Stir until the boiled sugar water turns from sticky to dry and chalky looking. About five minutes. Immediately transfer almonds to the prepared baking sheet to cool. This step happens quickly, so watch carefully. Use a spoon or pour almonds onto baking sheet. Do not use your hands, they will be hot. Set aside to cool
Berry Salad
- Wash and chop strawberries. Wash blueberries and spinach leaves, if needed.
- Assemble salad by placing spinach leaves at the bottom of a medium sized bowl. Top with berries and cooled nuts. Top the nuts and berries with feta cheese and poppyseed dressing.
Notes
- When making the candied almonds remove from heat when they go from a sticky consistency to a dry chalky texture.
- Instead of spinach, use arugula or an arugula blend.
- Instead of spinach, use kale or a mixture of kale and other leafy greens.
- To make this a vegan-friendly salad, replace the feta with vegan cheese or don't have the cheese at all and use vegan-friendly salad dressings.
- Use goat cheese instead of feta at a 1:1 ratio.
- Use a lighter dressing and make our honey mustard vinaigrette found here.
- Candy pecans instead of almonds for a similar sweet nut.
- Add ½ cup chopped blackberries to make this a triple berry salad.
- Add ½ cup peeled and sliced fresh peaches for a variety of fruit.
- Add ½ cup garden fresh raspberry for a berry explosion salad.
Nutrition
Serving: 2cupsCalories: 295kcalCarbohydrates: 38gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 494mgPotassium: 602mgFiber: 5gSugar: 18gVitamin A: 2988IUVitamin C: 35mgCalcium: 195mgIron: 2mg
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