This Blueberry Broccoli Spinach Salad is a fresh, vibrant, and nutrient-packed dish that I love making when I want something healthy but full of flavor. It’s a colorful mix of crisp broccoli, tender spinach, juicy blueberries, crunchy nuts, and a tangy dressing that ties everything together beautifully.

Why You’ll Love This Recipe

I love how this salad brings together sweet, savory, and crunchy all in one bowl. The blueberries add a burst of natural sweetness, while the spinach and broccoli provide heartiness and a satisfying crunch. It’s perfect for meal prep, summer picnics, or even as a light dinner. Plus, it’s loaded with antioxidants and nutrients, so I always feel great eating it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh baby spinach
Fresh broccoli florets, chopped small
Fresh blueberries
Red onion, thinly sliced
Sunflower seeds or chopped almonds
Feta cheese or goat cheese, crumbled
Olive oil
Apple cider vinegar or balsamic vinegar
Honey or maple syrup
Dijon mustard
Salt and pepper

Directions

I start by steaming or blanching the broccoli for 1–2 minutes just to take the edge off, then I rinse it under cold water and pat it dry.
In a large bowl, I combine the spinach, cooled broccoli, blueberries, red onion, and nuts.
In a separate small bowl or jar, I whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper until smooth.
I pour the dressing over the salad and toss everything to coat evenly.
I top the salad with crumbled feta or goat cheese just before serving.

Servings and timing

This salad serves about 4 people as a main or 6 as a side dish. It takes around 15–20 minutes to prepare from start to finish.

Variations

Sometimes I swap the spinach for mixed greens or kale if that’s what I have on hand. For extra protein, I like adding grilled chicken or chickpeas. I’ve also made it with dried cranberries instead of blueberries when fresh berries aren’t available, and it still tastes great. Walnuts or pecans also work well in place of sunflower seeds.

Storage/Reheating

I store any leftover salad in an airtight container in the fridge for up to 2 days. If I know I’ll be saving some for later, I keep the dressing separate to prevent the spinach from wilting. Since it’s a cold salad, there’s no reheating required—just toss and enjoy straight from the fridge.

FAQs

Can I make this salad ahead of time?

Yes, I often prep the ingredients and store them separately. I combine them and add the dressing just before serving for the freshest texture.

Is it okay to eat raw broccoli in salad?

Definitely. I like giving it a quick steam or blanch for a softer bite, but it’s safe and delicious raw if chopped small.

What can I use instead of feta cheese?

Goat cheese, blue cheese, or even shredded parmesan all work well in this salad depending on what flavor I’m going for.

How do I keep the salad from getting soggy?

I keep the dressing on the side until just before serving. That way, the greens and nuts stay crisp.

Can I use frozen blueberries?

I prefer fresh for texture, but in a pinch, I’ve used thawed frozen blueberries—just be sure to drain them well to avoid watering down the salad.

Conclusion

This Blueberry Broccoli Spinach Salad is one of my favorite ways to eat fresh, wholesome ingredients in a totally satisfying way. It’s easy to make, packed with flavor and texture, and endlessly adaptable to whatever I have in the kitchen. Whether I’m eating it for lunch or bringing it to a gathering, it always gets rave reviews.