Blueberry Bacon Spinach Salad is a gorgeous, simple, extremely delicious salad. Â Top it off with my blueberry vinaigrette and you have a double dose of delightfulness.
Happy Monday! Â I hope everyone had a wonderful Easter and you ate lots and lots of delicious foods, spent time with those you love and you got outside and enjoyed the spring weather. Â It was a glorious weekend weather wise here in Cincinnati. Â The daffodils and hyacinth are blooming, the grass is turning green and buds are opening on the trees.
I did a lot of cooking and eating {a lot of eating} and spent some well appreciated time outside. Â It is amazing what sitting outside breathing fresh air and soaking in some rays can do for your well-being.
I sat down and wrote out the weeks menu, definitely putting a heavy emphases on plants for this week.  I need to up the greens in my diet.  I have been off on my regular healthy eating, and I definitely can feel it.  One thing is for sure we will be having a big salad at every dinner.  This Blueberry Bacon Spinach Salad is chock full of healthy ingredients, both for our bodies and our minds.  Tons of antioxidants to help repair cells and let us think clearer as well as good dose of fiber to help us clean up our systems and reboot after an indulgent weekend eating over the holiday.  This recipe is also gluten free, dairy free and paleo.
The Blueberry Vinaigrette in this recipe is very creamy, if you like your dressing a little smoother, add a bit more olive oil to cut it to get it to the consistency that you like. Â Store your extra vinaigrette in the fridge and put a dollop on your yogurt or dip extra fruit in for a little pop of flavor.
Blueberry Bacon Spinach Salad
Ingredients
Blueberry Vinaigrette:
- 1 ?2cup blueberries fresh or frozen
- 1 ?4cup freshly squeezed lemon juice from 1 lemon
- 1 ?4cup honey
- 6 tablespoons extra virgin olive oil
- pinch of crushed sea salt
Salad
- 5 ounces of fresh baby spinach leaves
- 1/4 cup of fresh blueberries
- 3 strips on uncured bacon strips cooked and chopped
- 1/4 cup of thinly sliced red onion cut into quarters
Instructions
Blueberry Vinaigrette:
- In a blender or food processor, combine all ingredients.
- Blend until well combined and smooth.
- Refrigerate until ready to serve.
Salad
- In a serving bowl toss ingredients
- Top with 1/4 cup of Vinaigrette, toss and taste.
- Add more vinaigrette until to your liking.
Categories:
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I’m happy to hear spring has finally showed up in Ohio 🙂 Not only does this salad look great that dressing is gorgeous!
Thanks Brandie!
I was in Akron for Easter, and yes, gorgeous day! This salad looks amazing and I can’t tell you how much I love the dressing! Gorgeous!
Ahh the gorgeous weather has left us and now its grey, grey, grey and wet. Spring in Ohio. Enjoy the salad and dressing.
Gorgeous and simple! I can’t wait to try this–especially the vinaigrette!
I hope you enjoy it Holley!
Yay for a sunny day in Cinci, especially after all the rain! This blueberry salad is so vibrant and fresh. I love it!
Tanya, Finally we had some sunshine, but now it is back to rain! BLAH! At least this salad is bright and vibrant.
This salad looks amazing!
Thanks Sheryl!
Oh my gosh, what a pretty salad. I love the color of that dressing. I have to make this…perfect for summer! 🙂
Toodles,
Tammy<3
Enjoy Tammy!
I am always looking for new and creative salad dressings. With spring somewhat here, I cannot wait for the fresh fruit to come in season. This dressing looks so beautiful and I bet it tastes just as great!
It is truly delicious Kacey, I hope you try it!
Amy this looks great!! I love a good spinach salad, and this is so perfect for Spring!
Thanks Annie!
That looks absolutely DELICIOUS! Great timing too. I have a bunch of salad greens in the garden and blueberries left over from last summer in the freezer. Looks like this is what’s for dinner tonight 🙂 Thanks Amy!
Debbie, I am so jealous that you are already getting greens from your garden. I just planted seeds last week. I hope you enjoy the salad!
What a beautiful salad! Love the blueberry vinaigrette!
Thanks Jessica!