Samantha Nicole When picnic season comes around, this refreshing treat is a must! Blueberry Walnut Salad will be a favorite all summer long. Baby spinach joins forces with crumbled feta cheese, juicy blueberries, and candied walnuts, all brought together by a lemon poppy seed dressing that is out of this world! Blueberry Walnut Salad will bring something special to your red-and-white tablecloth-clad table and everyone will enjoy it! Ahh, don’t you just love the taste of summer?!
Ingredients
For the lemon poppy seed dressing:
- 1/4 cup fresh lemon juice
- 1 tablespoon sweet yellow onion or shallot, minced
- 2 tablespoons honey or sugar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup avocado oil
- 1/2 tablespoon poppy seeds
For the salad:
- 4 ounces fresh baby spinach, washed and dried
- 1/3 cup feta cheese, crumbled
- 3/4 cup fresh blueberries
- 1/4 cup candied walnuts, store-bought or homemade
Optional garnishes:
- feta cheese, to taste, crumbled
- fresh blueberries, to taste
- candied walnuts, to taste
Directions
Step 1 –In a blender, add the lemon juice, the onions, the honey, the Dijon mustard, the salt, and the black pepper and blend until it is smooth.
Step 2 –Slowly add the avocado oil to the dressing mixture, while blending, and blend until it is fully incorporated.
Step 3 –Add the poppy seeds to the dressing mixture and pulse the blender a few times use the seeds are mixed into the dressing.
Step 4 –Let the dressing chill in the refrigerator until ready to serve.
Step 5 –In a large bowl, add the spinach, 1/3 cup of the feta cheese, 3/4 cup of the blueberries, and 1/4 cup of the candied walnuts and toss to combine.
Step 6 –Add about 1/3 of the dressing to the salad and toss until it is evenly coated.
Step 7 –Serve the salad, topped with the remaining dressing, the remaining feta cheese, the remaining blueberries, and the remaining candied walnuts.
