How to Make a Spinach, Blueberry & Walnut Salad

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein without the calories of walnuts.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in calories and provides a tangy flavor.

Chop the walnuts coarsely.

Heat a skillet and add 1 teaspoon of olive oil to coat the bottom.

Add the chopped walnuts to the skillet along with 1/2 teaspoon of garlic powder, a little salt, and black pepper.

Toast the walnuts in the skillet until fragrant, being careful not to burn them.

In a separate bowl, combine 3/4 cup of olive oil and 1/3 cup of balsamic vinegar and whisk together.

Season the dressing with a little salt and black pepper and set aside.

In a large bowl, add 4 cups of baby spinach, 1/2 small red onion (thinly sliced), 3/4 cup of blueberries, and 1 cup of cherry tomatoes.

Add the toasted walnuts to the salad mixture.

Drizzle some of the dressing over the salad and toss to combine.

Plate the salad and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens