Spinach Blueberry Salad with Feta and Avocado
This spinach blueberry salad with feta and avocado combines sweet blueberries, creamy avocado, tangy feta, and crunchy pecans with honey lemon Greek yogurt dressing. Ready in 10 minutes with healthy fats, fiber, and antioxidants for a satisfying meal prep salad.
This spinach blueberry salad with feta and avocado hits the sweet spot between healthy and satisfying. Sweet blueberries, creamy avocado, tangy feta cheese, and crunchy pecans come together with my honey lemon dressing that gets its creaminess from Greek yogurt instead of heavy mayo. When you’re craving a salad that won’t leave you hungry an hour later, this fresh spinach salad delivers fiber, healthy fats, and antioxidants that keep you going.
What makes this different from other spinach salads? The clean ingredients and my secret weapon – that creamy lemon vinaigrette that makes eating your greens feel like a treat. I love how it works as both a quick lunch and a light dinner that doesn’t need anything else. And adding my juicy pan-seared chicken turns it into a protein powerhouse!
Why You’ll Love This Spinach Blueberry Salad Recipe
- Perfect nutrient balance: Packed with healthy fats from avocado, fiber from spinach, and antioxidants from fresh blueberries for sustained energy.
- Quick and satisfying: Ready in under 10 minutes with ingredients that keep you full without feeling heavy.
- Naturally sweet dressing: My creamy honey lemon dressing uses Greek yogurt instead of heavy mayo for protein and probiotics.
- Endless customization: Swap berries, nuts, or cheese based on what’s in your fridge or seasonal preferences.
Here is everything you need to make spinach blueberry salad with feta and avocado:
Baby Spinach: You can swap with arugula for a peppery kick, mixed greens for variety, or even butter lettuce for extra crunch.
Fresh Blueberries: Try blackberries, raspberries, or even diced peaches when berries aren’t in season.
Crumbled Feta Cheese: Brings tangy, salty flavor that balances the sweet berries perfectly. Goat cheese works great for creaminess, or try blue cheese crumbles for bold flavor.
Avocado: Adds healthy fats and creamy texture that makes this salad actually filling. Make sure it’s ripe but firm – you can use cucumber or hearts of palm if avocado isn’t available.
Pecans: Give the perfect crunch and nutty flavor that complements the berries. Walnuts, almonds, or even pumpkin seeds work great too.
Greek Yogurt: Makes the dressing creamy and adds protein without heavy calories. Plain is best, but you can use sour cream or even avocado for dairy-free creaminess.
Light Olive Oil: Helps the dressing coat everything evenly without being too heavy. Avocado oil or virgin olive oil also taste delicious.
Honey: Natural sweetness that brings out the berry flavors without being overpowering. Maple syrup or agave work for vegan options.
Lemon Juice: Fresh is always best for bright, clean flavor that makes everything pop. Lime juice works in a pinch.
Apple Cider Vinegar: Adds tangy depth that balances the sweetness perfectly. White wine vinegar or rice vinegar are good swaps.
Lemon Zest: This is my secret for extra brightness that makes the dressing special. Orange zest works too for a different citrus note.
Garlic Powder: Adds subtle savory depth without overwhelming the fresh flavors. Fresh minced garlic works if you prefer more punch.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: This recipe is naturally gluten-free as written – just double-check your feta cheese doesn’t contain any additives.
Dairy-Free: Replace feta cheese with dairy-free feta or nutritional yeast, and swap Greek yogurt in the dressing with mashed avocado or cashew cream.
Vegan: Use the dairy-free swaps above and replace honey with maple syrup or agave for the perfect plant-based version.
š” Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Spinach Blueberry Salad Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Creamy Lemon Vinaigrette
In a small bowl, whisk together 1/4 cup Greek yogurt, 1/4 cup light olive oil, 2 tablespoons honey, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon lemon zest, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt until smooth and creamy. Set aside while you prep the salad.
Step 2: Assemble the Salad
Cut 1/2 avocado into small cubes, making sure it’s ripe but still firm so it holds its shape in the salad. A little lemon juice sprinkled on top prevents browning if you’re not serving immediately.
In a large salad bowl, add 4 cups baby spinach, 1/2 cup fresh blueberries, 1/4 cup crumbled feta cheese, the diced avocado, and 1/4 cup pecans. Arrange everything evenly so each bite gets all the flavors.
Drizzle 3-4 tablespoons of the creamy lemon vinaigrette over the salad and toss gently to coat all ingredients without mashing the avocado. Serve immediately for the best texture and flavor.
Expert Recipe Tips
Don’t overdress the salad: Start with less dressing and add more as needed since spinach can get soggy if overdressed.
Toast the pecans for extra flavor: A quick 2-3 minutes in a dry pan brings out their nuttiness and adds amazing crunch.
Make dressing ahead: The creamy lemon vinaigrette actually tastes better after sitting for 30 minutes as the flavors meld together.
Pat spinach completely dry: Wet greens make the whole salad watery, so use a salad spinner or paper towels to remove excess moisture.
Delicious Serving Suggestions
- Grilled chicken or salmon: I love adding protein to make this a complete meal. You’ll love how the honey lemon dressing complements both perfectly.
- Crusty bread or pita: Serve alongside for a more filling lunch that soaks up any extra dressing at the bottom of the bowl.
- Summer barbecue side: This blueberry feta salad is perfect next to grilled meats because the fresh flavors cut through rich foods.
- Meal prep bowls: I make big batches and store the dressing separately for easy grab-and-go lunches all week long.
Frequently Asked Questions
Do you love healthy salads? Check out more of my easy and nutritious salad recipes:
- Easy Strawberry Poppyseed Salad Panera Bread Copycat
- Easy Cherry Spinach Salad with Balsamic Vinaigrette
- Feta Strawberry Cucumber Salad with Balsamic Mint
- Lemon Chicken Caesar Salad with Cottage Cheese
- Healthy Chicken Waldorf Salad w/ Cottage Cheese or Greek Yogurt
- Bacon Ranch Gluten-Free Potato Salad Recipe
- Apple Fall Harvest Salad with Roasted Sweet Potato
Spinach Blueberry Salad with Feta and Avocado
Ingredients
- 4 cups baby spinach
- 1/2 cup fresh blueberries or blackberries
- 1/4 cup crumbled feta cheese
- 1/2 avocado
- 1/4 cup pecans (honey roasted or candied)
- 3-4 tablespoons Creamy Lemon Vinaigrette (recipe below)
Honey Lemon Vinaigrette:
- 1/4 cup greek yogurt
- 1/4 cup light olive oil
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
Honey Lemon Vinaigrette:
- In a small bowl, whisk together 1/4 cup Greek yogurt, 1/4 cup light olive oil, 2 tablespoons honey, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon lemon zest, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt until smooth and creamy. Set aside while you prep the salad.
Spinach Blueberry Salad:
- Cut 1/2 avocado into small cubes, making sure it's ripe but still firm so it holds its shape in the salad. A little lemon juice sprinkled on top prevents browning if you're not serving immediately.
- In a large salad bowl, add 4 cups baby spinach, 1/2 cup fresh blueberries, 1/4 cup crumbled feta cheese, the diced avocado, and 1/4 cup pecans. Arrange everything evenly so each bite gets all the flavors.
- Drizzle 3-4 tablespoons of the creamy lemon vinaigrette over the salad and toss gently to coat all ingredients without mashing the avocado. Serve immediately for the best texture and flavor.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
The lemon dressing is money!! So fresh and light. We added chicken to make it a complete lunch.
Hi Angel, I’m so glad you liked it! Thank you for the review š
I hope you enjoy my take on a classic salad combo! It is so delicious and full of flavor!