Add the spinach, blueberries and red onion to a large bowl and toss.
2
Squeeze fresh lemon on top, as well as salt and pepper to taste, if using. Toss again.
3
Divide between four salad bowls.
4
Sprinkle toasted sunflower seeds on top of the spinach blueberry salad.
Chef's Notes
Substitutions In place of spinach, use mixed baby greens, Romaine, kale or other greens of your choice.
Substitute yellow or white onion in place of red onion.
Instead of sunflower seeds, use pumpkin seeds.
Use strawberries, raspberries or blackberries in place of blueberries.
Prep Ahead Chop the greens, onions, and nuts ahead of time and store in an airtight container in the refrigerator for 1–2 days before serving the salad.
Storage Store spinach blueberry salad leftovers in an airtight container in the refrigerator for up to 2 days.
Ingredients
4cupsorganic spinach (chopped small)
½cuporganic blueberries (fresh or frozen)
½cupred onion (diced)
¼cuptoasted sunflower seeds
2tbsplemon juice (freshly squeezed)
salt (optional to taste)
ground black pepper (optional to taste)
Directions
1
Add the spinach, blueberries and red onion to a large bowl and toss.
2
Squeeze fresh lemon on top, as well as salt and pepper to taste, if using. Toss again.
3
Divide between four salad bowls.
4
Sprinkle toasted sunflower seeds on top of the spinach blueberry salad.
