This Blueberry Spinach Salad is colorful and festive, with fresh berries, pistachios, feta cheese, and a creamy tahini dressing! Great for the 4th of July, a dinner party, or a weeknight meal.
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And just like that, we made it to the 4th of July! Well, almost. In just a couple of days, it will be time to don our red, white, and blue, and celebrate with fireworks and cookouts.
If you read the blog regularly, you may recall the Strawberry Tahini Dressing I posted a couple of weeks ago. I made that dressing specifically for this salad, but it was so yummy that I turned it into a separate post.
Consider that your teaser for what you’re about to read ;-)!! This Blueberry Spinach Salad is a REAL treat, and it features red (from the dressing), white (from the feta cheese), and blue (from the blueberries).
The festive colors are great and all, but these ingredients also happen to be a fantastic combo. And I’m so glad that my love for creating holiday-themed recipes helped me make this v important discovery!
Before you prep the salad, make the Strawberry Tahini Dressing. The full recipe can be found through that link, but to give you and idea of how it goes: combine fresh strawberries, tahini, and lemon juice in a blender. Add water as needed, and that’s it!
How to Make Blueberry Spinach Salad
After you make the dressing, prepare the salad by combining baby spinach with fresh blueberries, pistachios, and feta cheese.
I include some recommended amounts of these ingredients in the recipe card (see below), but as with any salad, you can increase or decrease the toppings however your little heart desires.
You can make this blueberry spinach salad a more complete meal by topping it with a lean protein, like grilled salmon or chicken, hard boiled eggs, or chickpeas. If you want to serve it as a side dish, you can eat it with burgers, fish, or skewers!
For another festive 4th of July dish, check out the Red, White & Blue Beet Slaw.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Blueberry Spinach Salad with Strawberry Tahini
- 6 cups baby spinach
- 2 cups blueberries
- 1/2 cup feta cheese – more to taste
- 1/2 cup pistachios – shelled, more to taste
For the strawberry tahini dressing:
- 1/4 cup tahini
- 1 cup strawberries
- 1/2 lemon – juiced
- Water – as needed for thinning
- Combine the spinach, blueberries, feta, and pistachios in a large bowl.
- In a blender, combine the tahini, strawberries, and lemon juice. Blend until smooth, adding water as needed to thin out the dressing. Drizzle over the salad, toss, and enjoy!
- To make this a complete meal, serve with a lean protein, such as salmon or chicken.
- The dressing can be made up to 5 days in advance. Store in the fridge and stir well before using.
Have a great holiday! – Lizzie