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  1. Blueberry-Spinach Salad

Blueberry-Spinach Salad

00:15:00 10 servings, 1 cup (250 mL) each
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10 servings, 1 cup (250 mL) each

This isn't just another ho-hum spinach salad. Layered with crunchy red cabbage, fresh blueberries, walnuts, feta, cucumber and wild rice, this spinach salad is anything but ordinary!

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Make It

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  • Combine spinach and cabbage; place on large platter.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Make Ahead

To prepare this delicious salad ahead of time, spoon rice into large serving bowl. Top with layers of all remaining ingredients except dressing. Refrigerate up to 24 hours. Add dressing just before serving; mix lightly.

How to the Toast Nuts

Toasting nuts adds crunch and intensifies their flavour. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.


  • 10 servings, 1 cup (250 mL) each

Healthy Living

Nutrition Bonus

Enjoy! This delicious side salad is high in vitamin A from the spinach.

Nutritional Information

Serving Size 10 servings, 1 cup (250 mL) each
Calories 140
% Daily Value
Total fat 10g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 160mg
Carbohydrate 10g
Dietary fibre 2g
Sugars 4g
Protein 4g
Vitamin A 20 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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