This Blueberry Feta Spinach Salad with Lemon Poppyseed Vinaigrette is a love note to Spring in a salad bowl. A little crunchy, a little bit sweet, and with some tang and salt– it’s got something for everyone.
Two weekends ago we had a thunderstorm sweep through that raged like a river and dropped several inches of golf ball sized hail on our area, all in a small ten minute window.
Last weekend, it was tank tops, flip flops, shorts and sun bathing weather at almost eighty degrees. This weekend we’re anticipating a snow storm.
Meanwhile plants and flowers are in bloom, pollen is about, and my sinuses have no idea if they’re coming or going. I love so many many things about my home state, but central Virginia’s wonky, can’t decide which season is wants to be today, weather will forever annoy me. Can I get a real life eye roll button, please?
Apparently my laptop is a female and is having a moment, because every time I’ve typed in Virginia it has auto corrected to vagina. Nice one, you hormonal computer you. You almost got me. Good thing I proof read.
Y’all might have seriously wondered (even been a little worried) what the ‘weather’ in the nether region might possibly have to do with this yummy Blueberry Feta Spinach Salad with Lemon Poppyseed Vinaigrette recipe I’m leading up to.
In summary: wonky weather, dribbling back and forth between Winter and Spring. Ann-oy-ing as all get out. That groundhog was wrong. Don’t put too much stock in his predictions.
But one thing is inevitable. The seasons do change– and even if it’s going to be warmer than the typical average– SPRING is right around the corner. So go ahead, snow all you want this weekend. Drop several inches if you want, said to the storm heading up the coast. I’ll enjoy it while it lasts.
Because Spring is almost here, and that’s an entirely different season to enjoy for all the many wonderful things it brings. Like fresh, vine ripened berries. That seriously is Spring to me, if I had to pick a flavor. Bright berries, bursting with juices, begging to be included in any and every possible dish.
And salad, because as the weather gets warmer– our dishes get lighter. Luckily, with our Blueberry Feta Spinach Salad with Lemon Poppyseed Vinaigrette it’s easy to combine those two simple things into a wholesome meal that embraces the season. It’s deliciously filling, without weighing you down.
A fresh spinach and spring mix of greens, bright berries, tangy red onion, crunchy almonds, salty feta cheese, and a sweet lemon and poppy seed dressing– this salad is perfect for lunch or dinner, any time you want to embrace the flavors of Spring.
A little crunchy, a little bit sweet, and with some tang and salt-- this Spring salad has got something for everyone.
- 6 cups 50/50 baby spinach and spring salad mix
- 1 cup fresh blueberries
- 4 ounces crumbled feta cheese
- 1/4 cup almonds
- 1/4 red onion thinly sliced
- 1/3 cup olive oil
- 1/3 cup quality balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 tsp poppy seeds
- 1/4 tsp pepper, optional
Add all of the salad ingredients to a large bowl, and toss to evenly incorporate.
To a large mason jar, add all of the dressing ingredients. Screw on the lid tightly, and shake vigorously until everything's evenly incorporated into a smooth dressing.
Pour the dressing over the salad and toss gently, to evenly combine.