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–+ servings
Blueberry Broccoli Spinach Salad

Blueberry Broccoli Spinach Salad

A refreshing, nutrient-rich salad loaded with baby spinach, sweet blueberries, tender broccoli, creamy avocado, tart cranberries, and crumbled feta—finished with crunchy sunflower seeds and a light honey-lemon vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Lunch, Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups Baby spinach leaves
  • 1 cup Broccoli florets lightly steamed or raw
  • 1 cup Fresh blueberries
  • 1 Ripe avocado sliced
  • 1/3 cup Dried cranberries
  • 1/4 cup Crumbled feta cheese
  • 2 tbsp Sunflower seeds
  • Salt & black pepper to taste
  • 3 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Honey
  • 1/2 tsp Dijon mustard
  • Salt & pepper pinch

Method
 

  1. Step 1: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Set aside.
  2. Step 2: In a large bowl, combine spinach, broccoli, blueberries, avocado, cranberries, feta, and sunflower seeds.
  3. Step 3: Drizzle with dressing and gently toss until everything is evenly coated. Add a pinch of black pepper to finish.
  4. Step 4: Serve immediately in chilled bowls for best freshness.

Nutrition

Calories: 280kcalCarbohydrates: 18gProtein: 5gFat: 20gSaturated Fat: 5gCholesterol: 10mgSodium: 170mgPotassium: 480mgFiber: 5gSugar: 8gVitamin A: 80IUVitamin C: 60mgCalcium: 10mgIron: 10mg

Notes

Optional: Add grilled chicken or quinoa for a more filling main dish. Salad is best served fresh but can be stored undressed in the fridge for up to 1 day.

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