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Spinatsalat mit Feta, Heidelbeeren & Nüssen
Elle

Blueberry Spinach Salad with Feta

5 from 1 vote
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!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Quick & Easy Recipes
Calories: 340

Ingredients
  

For the salad:
  • 1/3 cup almonds, coarsely chopped (40 g)
  • 1/3 cup pumpkin seeds (40 g)
  • 1/3 cup sunflower seeds (40 g)
  • 150 g baby spinach
  • 75 g feta, crumbled, plus more to garnish
  • 150 g fresh blueberries, plus more garnish
For the dressing:
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • coarse salt and freshly ground pepper, to taste

Instructions
 

  1. 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.
  2. In a small bowl, mix together the dressing ingredients (oil, vinegar, honey, mustard, salt, and pepper) until well combined.
  3. 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.
  4. Sprinkle with a handful of blueberries and a little more feta (optional) and serve. Enjoy!

Nutrition

Calories: 340kcal

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.
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