Recipe by Kathi Crawford
"A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!"
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red wine vinegar
crumbled blue cheese
I added some purple basil to the spinach salad and didn't have blue cheese, so added Parmesan. Also was out of pecans, so I toasted some pine nuts. The dressing is great - substituted splenda instead of sugar. Looks pretty and tastes great!
Sorry - Made this recipe as stated. Much too sour/tart/bitter? for my family's taste. I added more sugar, and while it was better, we just didn't care for it.
This was great! With fresh walleye, the salad was subtle and delicious. With red meat (venison) the salad was outstanding.
I changed it up a little and used feta since I really don't like blue cheese. I also substituted real maple syrup for the sugar. I used a bag of lettuce because, as my sister says, I'm the jiffy mom.
The dressing was really quite delicious with these ingredients.
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.
This salad is super easy and super yummy! Perfect just the way it is.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Spinach Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 258
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