Blueberry Citrus Spinach Salad

The Story of My Go-To Blueberry Citrus Spinach Salad

Alright, let me just start by saying: I never intended to fall this hard for a spinach salad. Yet here we are. The first time I made this Blueberry Citrus Spinach Salad was actually by accident—I’d run out of lettuce, grabbed whatever was lurking in the veggie drawer (you know how spinach always lingers), and threw in some lonely blueberries from the back of the fridge. A little citrus action, some feta scraps… you get the idea. Next thing I know, my husband asks if I’ve joined a fancy salad club. If only he knew it started as a salvage operation. Anyway, now whenever I make it, I get requests for the ‘blueberry salad with the zing.’ High praise, considering my crew usually looks longingly at anything labeled ‘pizza.’ And hey, if you’re as sharp-eyed as my cousin Col, you’ll notice it basically looks like summer dumped itself in a bowl.

Why My Crowd Loves This Salady Thing

I make this when I want to feel like I’m eating something healthy but don’t want it to taste like lawn clippings (which, if you’ve had some salads, you know exactly what I’m talkin’ about). My family goes crazy for this because it’s sweet, tangy, and crunchy all at once—plus, it barely takes any effort. Add a grilled chicken breast and it’s dinner, too. Sometimes I dread salads that involve a ton of chopping, but this one’s more of a casual toss, like you’re winging it but still impressing everyone. Oh, and my niece once begrudgingly admitted to liking spinach after eating this—which, believe me, is better than gold.

The Actual Ingredients (And My Usual Swaps)

• 6 cups fresh baby spinach (or honestly, mixed greens work in a pinch, but spinach is the hero here)
• 1 heaping cup blueberries (fresh is best, but I’ve totally used thawed frozen in a bind – just pat ‘em dry!)
• 1 large orange, peeled and sliced into small bites (grapefruit works if you’re feeling wild—my grandma used to do this, and it’s tart but not bad)
• 1/3 cup feta, crumbled (goat cheese is even tangier; also, feta from the block, not the pre-crumbled tub, is a bit creamier, though honestly both are fine)
• 1/4 cup pecans, toasted and chopped (walnuts or sliced almonds swap in no problem; or even sunflower seeds if you’re avoiding nuts)
• 2 tablespoons red onion, thinly sliced (sometimes I skip it if I’m in a rush, but it adds a nice bite)
• For the dressing: 3 tablespoons olive oil, 1 tablespoon orange juice (use lemon if that’s all you have), 2 teaspoons maple syrup, 2 teaspoons apple cider vinegar, pinch of salt and pepper

Okay, How to Actually Throw This Together

1. First, toss your spinach into a big salad bowl. If you’re feeling fancy, use one of those wide shallow bowls so everything spreads out all artsy-like. Or just grab the biggest bowl you have. No judgement.
2. Add the blueberries. Try not to eat too many as you go, but honestly, who am I to stop you?
3. Scatter over your orange pieces. Here’s where it usually starts looking way fancier than it should. Don’t worry if the citrus juice runs a bit—you actually want that.
4. Sprinkle the red onion slices around. If raw onion is a bit sharp for you, soak ‘em in cold water for 5 minutes first, then drain (I do this when I remember, which isn’t often).
5. Toss in your chopped pecans. If you’re toasting them, just chuck them in a dry pan over medium heat for a couple minutes. Watch them like a hawk—they go from toasty to burnt at warp speed. Ask me how I know.
6. Top things off with your crumbled feta, letting it fall where it may. This is where I usually sneak a little taste.
7. For the dressing, whisk olive oil, orange juice, maple syrup, apple cider vinegar, salt, and pepper together in a small jar. Or honestly, just shake in a lidded jar like you’re making a maraca.
8. Right before serving, drizzle most (not all!) of the dressing over everything—give it a gentle toss. Taste and add the rest if you want, but I like a bowl that’s not overly soggy.

Notes I Discovered the Hard Way

• If you’re prepping ahead, keep the dressing and nuts separate until the last minute—otherwise, you’ll end up with salad soup and sad, mushy pecans (learned this the…soggy way).
• Blueberries will dye anything in contact purple after a night in the fridge. Not bad, just…accurate, so maybe don’t serve to anyone wearing white pants.
• A big pinch of flaky salt over the top before serving really makes the citrus pop. I thought this was nonsense until I tried it myself.

Some Variations I Kept, Others I Ditched

• I’ve used strawberries instead of blueberries—tastes great, but the combo with orange is a bit, erm, breakfast-y for me. Try it though!
• Once (never again) I put avocado in. It turned into a mushy situation I’d rather not relive.
• No feta? Throw on dollops of ricotta or even tiny cubes of sharp cheddar if you’re desperate—it’s weird, but it works (most days).
• Sometimes, a handful of fresh mint goes in if I have some. Wow, does it taste fresh—like an edible summer garden in a bowl. Might not be for everyone though.

Gear You’ll Need (And What to Do If You Don’t Have It)

• A big salad bowl (actual salad bowls are great and all, but sometimes I use my biggest mixing bowl—works like a charm)
• Sharp knife for segmenting the orange (honestly, I usually just use my paring knife and it’s fine, just takes a minute)
• A whisk or a lidded jar for the dressing (no whisk? Fork it up—it works!)

How I Keep Leftovers (Not That It Happens Much)

Tightly cover and refrigerate, but you’ll want to eat it within a day for max crunch and color…though honestly, in my house, it never lasts more than a day anyway. If you have to pack up leftovers, I’d fish out the pecans so they don’t get soggy. That’s just me, though.

How I Like to Serve It Up

I pile it into a big wooden bowl right in the middle of the table and let everyone scoop their own. My dad likes his with a piece of crusty bread for mopping up the dressing—who am I to argue? Sometimes it ends up alongside roast chicken, or if it’s just me, I’ll eat a massive bowl for lunch while listening to my neighbor’s dog yodel (this is a true story). One day I swear I’ll bring it to a potluck, but for now, it’s a kitchen staple.

Things I’ve Learned The Hard Way (aka: Pro Tips and Oops)

• I once tried rushing the toasting of pecans, thinking I could crank the heat. Bad idea. Burnt nuts, smoky house, unhappy cook. Just go medium and stir, trust me.
• Don’t overdress the salad. It’s easy to toss on all the dressing, but actually, I find it works better if you hold back, or it turns into a puddle.
• Segmenting oranges is slippery business—work over a bowl to catch the juice, and so you don’t drip everywhere. Or just accept sticky fingers as part of the charm.

FAQ (Because Yes, People Have Actually Asked Me These)

• Can I make the dressing ahead? Oh, totally! I usually do, and just keep it in a jar in the fridge. It’ll separate, but a good shake brings it back.
• Is this salad safe to bring to a picnic? Absolutely, but I’d transport the dressing and pecans separately, and toss just before serving. Nobody wants floppy nuts (ha!).
• What if I don’t have fresh herbs? No worries—this salad is great without. But if you have a sprig of mint or parsley, toss it in for a little zip.
• Can kids eat this? Well, my picky niece likes it, so I say yes. If they hate onions, just leave ’em out.
• Is feta necessary? Nope. I’ve done it with no cheese, with cheddar, even with a few shavings of parmesan. It’s a choose-your-own-adventure kind of meal.

Oh—and random side note: I once ate half the bowl with my fingers while waiting for dinner to finish. Salad as an appetizer, main course, and snack? Apparently, it can do it all. Enjoy!

★★★★★ 4.20 from 26 ratings

Blueberry Citrus Spinach Salad

yield: 4 servings

prep: 15 mins

cook: 2 mins

total: 17 mins

A fresh and vibrant salad featuring tender baby spinach, juicy blueberries, sweet orange slices, creamy feta, and toasted pecans, all tossed in a tangy citrus maple vinaigrette. Perfect for a light lunch or a refreshing side dish.

🖨️ Print Pin Recipe

Ingredients

• 6 cups fresh baby spinach (or honestly, mixed greens work in a pinch, but spinach is the hero here)
• 1 heaping cup blueberries (fresh is best, but I’ve totally used thawed frozen in a bind – just pat ‘em dry!)
• 1 large orange, peeled and sliced into small bites (grapefruit works if you’re feeling wild—my grandma used to do this, and it’s tart but not bad)
• 1/3 cup feta, crumbled (goat cheese is even tangier; also, feta from the block, not the pre-crumbled tub, is a bit creamier, though honestly both are fine)
• 1/4 cup pecans, toasted and chopped (walnuts or sliced almonds swap in no problem; or even sunflower seeds if you’re avoiding nuts)
• 2 tablespoons red onion, thinly sliced (sometimes I skip it if I’m in a rush, but it adds a nice bite)
• For the dressing: 3 tablespoons olive oil, 1 tablespoon orange juice (use lemon if that’s all you have), 2 teaspoons maple syrup, 2 teaspoons apple cider vinegar, pinch of salt and pepper

Instructions

1. 1
   First, toss your spinach into a big salad bowl. If you’re feeling fancy, use one of those wide shallow bowls so everything spreads out all artsy-like. Or just grab the biggest bowl you have. No judgement.
2. 2
   Add the blueberries. Try not to eat too many as you go, but honestly, who am I to stop you?
3. 3
   Scatter over your orange pieces. Here’s where it usually starts looking way fancier than it should. Don’t worry if the citrus juice runs a bit—you actually want that.
4. 4
   Sprinkle the red onion slices around. If raw onion is a bit sharp for you, soak ‘em in cold water for 5 minutes first, then drain (I do this when I remember, which isn’t often).
5. 5
   Toss in your chopped pecans. If you’re toasting them, just chuck them in a dry pan over medium heat for a couple minutes. Watch them like a hawk—they go from toasty to burnt at warp speed. Ask me how I know.
6. 6
   Top things off with your crumbled feta, letting it fall where it may. This is where I usually sneak a little taste.
7. 7
   For the dressing, whisk olive oil, orange juice, maple syrup, apple cider vinegar, salt, and pepper together in a small jar. Or honestly, just shake in a lidded jar like you’re making a maraca.
8. 8
   Right before serving, drizzle most (not all!) of the dressing over everything—give it a gentle toss. Taste and add the rest if you want, but I like a bowl that’s not overly soggy.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 235 caloriescal

Protein: 6gg

Fat: 17gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 15gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!