A vibrant and summery blueberry salad with spinach, farro, almonds, feta, and a tangy white balsamic cinnamon dressing—fresh, flavorful, and perfect for warm days.
This refreshing blueberry salad recipe features a vibrant mix of juicy summer blueberries, tender spinach, hearty farro, crunchy cucumber, toasted almonds, and creamy feta—all tossed in a unique white balsamic cinnamon dressing. Bursting with bold textures and a perfect sweet-savory balance, it’s the ultimate summer salad recipe you’ll crave all season long.
Fresh, plump blueberries are such a treat; we’ve been enjoying them in this savory way. The dressing provides a perfect balance, with a warm whisper of cinnamon that complements their tangy sweetness perfectly.
Blueberry Salad Recipe Ingredients
- Blueberries: Pick up fresh blueberries from your local farmers’ market!
- Baby spinach: Or use a combo with other lettuces and mild arugula.
- Cooked farro: Or substitute another grain like quinoa.
- Red onion: Adds a pungent bite that offers a nice contrast. Feel free to “mellow them”- see our tips.
- Cucumber: Adds crunchy texture and fresh flavor.
- Feta cheese: For a creamy, tangy component that adds heartiness. Goat cheese is nice too. You can sub vegan feta or avocado, if desired.
- Almonds: Toast them for a rich, nutty flavor. Pecans or walnuts work well as other nuts too.
- Fresh basil: For a fresh, summery taste.
- White Balsamic Dressing: White balsamic vinegar, honey or maple syrup, dijon mustard, cinnamon, black pepper, salt, and olive oil.
How to Make Blueberry Salad
1. Whisk the dressing. In a jar or bowl, whisk together white balsamic, honey, Dijon, cinnamon, black pepper, and salt. Drizzle in olive oil and mix until emulsified.
2. Assemble the salad. Add greens to a large bowl. Drizzle a few tablespoons of dressing on the greens and toss. Layer on the farro, red onion, blueberries, and cucumber. Sprinkle feta cheese and toasted almonds over top and scatter the fresh basil.
3. Serve. Drizzle with more dressing or serve on the side. Serve immediately.
Chef’s Tips
- Add a little dressing to the cooked farro. When the farro is done cooking, add a tablespoon of dressing to the warm grain for even more flavor!
- Tame the onions. Let the onions soak in the dressing for a few minutes to mellow out the sharp flavor, if desired.
- Don’t skip toasting the almonds. This step adds a great deal of depth and rich flavor.
Meal Prep & Storage
To prepare this blueberry salad in advance, gather all the components, store them individually, and toss just before serving. The salad should be enjoyed immediately.
If you plan to store leftovers, store the salad in a separate airtight container from the dressing for 1 day. The salad dressing will keep for up to a week in a mason jar in the refrigerator.
Serving Suggestions
This blueberry salad is the perfect dish to bring to summer parties and potlucks! But if you’re serving this before a meal or as a side dish, here are some of our favorite summer main dishes to enjoy it with.
Hope you enjoy this summery Blueberry Salad recipe! Let us know what you think in the comments!
More Summer Salad recipes!
Description
A vibrant and summery blueberry salad with spinach, farro, almonds, feta, and a tangy white balsamic cinnamon dressing—fresh, flavorful, and perfect for warm days.
- Cook the farro according to the package directions (use ⅓ cup dry farro).
- Make the dressing. Whisk white balsamic, honey, dijon, cinnamon, black pepper, and salt. Drizzle in olive oil and mix until emulsified.
- Make the salad. In a large bowl, spoon a few tablespoons of dressing on the greens and toss. Layer on farro, red onion, blueberries, and cucumber. Sprinkle with feta cheese, almonds, and scatter fresh basil.
- Drizzle with more dressing and serve immediately.
Notes
To cook farro: Bring a pot of salted water to boil. Rinse farro and add to water (1 cup farro makes about 2 1/2 cups). Pearled farro takes 20-35 minutes. Cook to al dente. Drain and give a quick rinse with cool water. Tip: Add a tablespoon of dressing to the warm farro for extra flavor absorption.
Storage: The dressing will keep for up to a week in a sealed container in the refrigerator.
If making ahead, prepare all the components beforehand and toss them right before serving. Salad is best served right after tossing.
Nutrition
- Serving Size: 1 cup
- Calories: 238
- Sugar: 6 g
- Sodium: 223.4 mg
- Fat: 10.6 g
- Saturated Fat: 2.2 g
- Carbohydrates: 30.4 g
- Fiber: 4.5 g
- Protein: 8 g
- Cholesterol: 7.4 mg
FAQs
We pair the blueberries with toasted almonds, tangy feta, pungent onion, warm, nutty grains, and fresh summery basil for the best flavor that is a celebration of summer!
We use a Cinnamon White Balsamic Vinaigrette. The cinnamon balances perfectly with the tart sweetness of the blueberries. White balsamic adds the perfect tanginess.
Spices and herbs, like cinnamon and fresh basil.