A fresh blueberry spinach salad with feta, almonds, sunflower seeds and pumpkin seeds tossed in a honey-Dijon balsamic dressing. A quick and easy summer salad!
Course
Salad, Side Dish
Category
Quick & Easy Recipes
Prep Time10minutes
Cook Time5minutes
Total Time15minutes
Servings4
Calories340kcal
AutorElle
Ingredients
For the salad:
1/3cupalmonds,coarsely chopped (40 g)
1/3cuppumpkin seeds(40 g)
1/3cupsunflower seeds(40 g)
150gbaby spinach
75gfeta,crumbled, plus more to garnish
150gfresh blueberries,plus more garnish
For the dressing:
4tablespoonsextra-virgin olive oil
2tablespoonsbalsamic vinegar
1/2tablespoonhoney or maple syrup
1teaspoonDijon mustard
coarse salt and freshly ground pepper,to taste
Method
Combine the almonds and seeds in a large dry frying pan over a medium heat. Toast them for a few minutes, tossing frequently, until fragrant and lightly browned. Transfer to a plate to cool.
In a small bowl, mix together the dressing ingredients (oil, vinegar, honey, mustard, salt, and pepper) until well combined.
In a large serving bowl, add the spinach, almonds, seeds, crumbled feta and blueberries. Drizzle the dressing over the salad and toss gently to combine.
Sprinkle with a handful of blueberries and a little more feta (optional) and serve. Enjoy!
Notes
The seeds and almonds can also be toasted in the oven at 350 °F / 180°C for 8-10 minutes. They should darken in colour and start to smell toasted.
For this salad, be sure to add the dressing immediately before serving, otherwise, the spinach can get a little soggy.