This recipe is really well-liked! I don’t know where this recipe comes from, but I have an old, small crumpled piece of paper with it scribbled out by hand. This is how I have been making it for the past ten years, albeit I must have changed it at some point in the past because I have my own scribbles and scratches on it. Our preferred pancake recipe is this one. So flavorful, refreshing, and filling. The ideal complement to some fresh blueberries or strawberries.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons red wine vinegar
- ½ cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon white sugar
- 1 pound fresh spinach
- 1 pint fresh blueberries
- 4 ounces crumbled blue cheese
- 4 ounces candied pecans
Instructions
- Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
- Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 440 mg |
| Sugars | 9 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, used Feta instead of Blue cheese cause it’s all I had. It was super good
I’ve made this salad multiple times down the years so thought I should leave a review. We love it. I have never used candied pecans; just regular, and we find it plenty sweet that way if the blueberries are sweet!
I added a baby cucumber.
This was delicious. I used feta cheese because I was out of blue cheese, but otherwise kept everything the same. I made homemade candied pecans which really added to the wow factor.
April and May is blueberry picking season and I needed a recipe to enjoy them. I also use iceberg lettuce mixed with spinach. I don’t use as much oil in the dressing. I recently tossed it together at a picnic and everyone enjoyed it, they never thought the combination of blueberries, spinach, lettuce and blue cheese would be so good!
Loved this! I have made this twice now. I used frozen blueberries instead and let them thaw in the dressing. When it was time to serve, I shook the dressing, berries and all, and poured and tossed. I toasted and candied my own pecans as well. Yummy!
I’ve made this salad several times recently since blueberries are in season (although I think you could use frozen that are thawed). All the ingredients together make a delightful mix. I did cut back a bit on the oil and didn’t use all the dressing as I am trying to cut back on calories and it didn’t affect this wonderful salad. Also I did no candy the pecans for the same reason. All in all a healthy delicious choice for dinner with fish as main course.
A go-to salad – we all loved it with romaine lettuce instead of spinach. Cut the oil down to 1/3 cup. DO use candied pecans – I suspect those reviewers who thought it was too tart didn’t use them, as they balance the flavour.
It was a little too tart for me as well, so I added a little more sugar…actually doubled it and then a pinch. I also added mint which made it amazing!
This salad is huge. My family and guests loved it. We fed 8 and had left overs. My daughter suggested regular pecans instead of candied ones next time. I agree. They added unnecessary sweetness to an already sweet salad. I also used half balsamic vinegar and half balsamic vinegar infused with blueberries. Very nice!
A fabulous “go to” salad.
It’s blueberry season, easy to make and my guests loved it!
just made this tonight to go with dinner and everyone loved it. although i gave it a 5, there was one thing we all found issue with. the dressing. i know many seemed to like it and i followed the directions exactly, but found the dressing too oily and tasted like it was missing something. i will look around for another dressing and be making this salad again soon.
Made it as written and it was awesome! I made my own candied pecans with brown sugar and blueberry balsamic vinegar.
Quick & easy to make and always a hit…my family requests it over and over. Can change up the cheese …feta, blue, goat, etc. I sometimes add bacon for a little something extra.
We loved this salad. I added red onion. The dressing is light and refreshing. I did not have any Dijon mustard so I made my own. Thanks for this yummy salad recipe.
Great recipe! The dressing really makes the salad. I substitued the blue cheese with feta cheese and everyone liked it. I made it a second time and used blueberry-infused craisons instead of the blueberries. It was even better and is a nice alternative when you can’t get fresh blueberries.
I tried this recipe tonight at the last minute because I had all the ingredients. If your blueberries are not super sweet, add a little more sugar to the dressing. You can really eyeball the ingredients for this salad and you can’t miss. Very good !
Rave reviews! I didn’t have candied pecans – so just toasted them with a little salt.
This salad was a hit for pot-luck party! A pound of fresh spinach makes a large portion. I was looking for a recipe to use blueberries in my freezer from last season, and they worked very well in this salad. Can’t wait to try with fresh blueberries in a couple of weeks.
I didn’t have the red wine or pecans so I used balsamic and walnuts. It was so yummy. Can’t wait to have it again.