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best blueberry spinach salad with candied almonds

Best Blueberry Spinach Salad with Candied Almonds

Megan
This is a fantastic spring or summer salad with a spinach and arugula mix tossed with fresh blueberries, quinoa, and red onion. It’s topped with feta cheese and some candied almonds with a homemade blueberry vinaigrette for the ultimate OMG!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Salad
Servings 3 Servings

Ingredients
  

Blueberry Vinaigrette

  • 1/2 cup fresh blueberries
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 2 tablespoons dijon mustard
  • 6 tablespoons olive oil

Honey Roasted Almonds

  • 2 cups almonds
  • 2 tablespoons honey
  • 2 tablespoons sugar + 1/4 cup for dusting later
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Salad

  • 1/2 med-lg cucumber sliced
  • 1/4 cup red onion sliced or chopped
  • 1/2 cup tri-color quinoa
  • 2 cups spinach
  • 1 cup arugula
  • 2 tablespoons feta cheese
  • 1/2 cup fresh blueberries
  • 1/4 cup candied almonds

Instructions
 

Blueberry Vinaigrette

  • Add first 4 ingredients to a blender or food processor. Pulse several times until smooth.
  • Add olive oil slowly and pulse 1-2 more times.
  • Keep in refrigerator until ready to use.

Honey Roasted Almonds

  • Preheat oven to 325 degrees.
  • Place parchment paper on baking sheet and evenly place almonds on parchment paper.
  • Toast almonds in oven for 10 minutes.
  • While almonds are in the oven, add honey and sugar to small saucepan and bring to boil. After mixture bubbles for 2 minutes, remove from heat and set aside.
  • Once almonds are done toasting in the oven, place them in a medium bowl and mix with honey and sugar mixture until they are all coated.
  • Place coated almonds back on parchment lined baking sheet and bake for 15 more minutes. Remove from oven and let cool completely.
  • Add 1/4 cup sugar, salt and cinnamon to large bowl and stir. Break up any almond clumps and mix them in the salt, sugar, and cinnamon and toss until coated.

Salad

  • Cook quinoa according to package instructions.
  • In a medium-large bowl, add spinach and arugula. Next, add 1/2 cup cooked quinoa, cucumber and onion, roasted almonds, blueberries, and finally the feta cheese. May make ahead of time, but wait to add dressing until ready to serve.

Notes

You will have leftover candied almonds and quinoa for more salad making.
The nutrition facts label includes everything but the blueberry vinaigrette.