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+ servings
blueberry spinach salad

Blueberry Spinach Salad with Strawberry Tahini

A red, white, and blue salad that's fun for the 4th of July or any summer day!
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 293kcal


  • 6 cups baby spinach
  • 2 cups blueberries
  • ½ cup feta cheese more to taste
  • ½ cup pistachios shelled, more to taste

For the strawberry tahini dressing:

  • ¼ cup tahini
  • 1 cup strawberries
  • ½ 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.


Calories: 293kcal | Carbohydrates: 25g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 252mg | Potassium: 620mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4403IU | Vitamin C: 50mg | Calcium: 188mg | Iron: 3mg