A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.

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  • Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

Nutrition Facts

375 calories; protein 13.2g; carbohydrates 19.2g; fat 28.6g; cholesterol 14.2mg; sodium 439.5mg. Full Nutrition
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Reviews (23)

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Most helpful positive review

Rating: 5 stars
08/24/2012
I added some purple basil to the spinach salad and didn't have blue cheese, so added Parmesan. Also was out of pecans, so I toasted some pine nuts. The dressing is great - substituted splenda instead of sugar. Looks pretty and tastes great! Read More
(8)

Most helpful critical review

Rating: 2 stars
08/26/2012
Sorry - Made this recipe as stated. Much too sour/tart/bitter? for my family's taste. I added more sugar and while it was better we just didn't care for it. Read More
(3)
32 Ratings
  • 5 star values: 28
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/24/2012
I added some purple basil to the spinach salad and didn't have blue cheese, so added Parmesan. Also was out of pecans, so I toasted some pine nuts. The dressing is great - substituted splenda instead of sugar. Looks pretty and tastes great! Read More
(8)
Rating: 5 stars
07/17/2012
This was great! With fresh walleye the salad was subtle and delicious. With red meat (venison) the salad was outstanding. I changed it up a little and used feta since I really don't like blue cheese. I also substituted real maple syrup for the sugar. I used a bag of lettuce because as my sister says I'm the jiffy mom. The dressing was really quite delicious with these ingredients. Read More
(6)
Rating: 2 stars
08/26/2012
Sorry - Made this recipe as stated. Much too sour/tart/bitter? for my family's taste. I added more sugar and while it was better we just didn't care for it. Read More
(3)
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Rating: 5 stars
04/09/2017
A go-to salad - we all loved it with romaine lettuce instead of spinach. Cut the oil down to 1/3 cup. DO use candied pecans - I suspect those reviewers who thought it was too tart didn't use them as they balance the flavour. Read More
(1)
Rating: 5 stars
01/18/2016
Made it as written and it was awesome! I made my own candied pecans with brown sugar and blueberry balsamic vinegar. Read More
(1)
Rating: 5 stars
09/17/2016
This salad is huge. My family and guests loved it. We fed 8 and had left overs. My daughter suggested regular pecans instead of candied ones next time. I agree. They added unnecessary sweetness to an already sweet salad. I also used half balsamic vinegar and half balsamic vinegar infused with blueberries. Very nice! Read More
(1)
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Rating: 5 stars
05/09/2016
just made this tonight to go with dinner and everyone loved it. although i gave it a 5 there was one thing we all found issue with. the dressing. i know many seemed to like it and i followed the directions exactly but found the dressing too oily and tasted like it was missing something. i will look around for another dressing and be making this salad again soon. Read More
(1)
Rating: 5 stars
06/02/2013
This salad was a hit for pot-luck party! A pound of fresh spinach makes a large portion. I was looking for a recipe to use blueberries in my freezer from last season and they worked very well in this salad. Can't wait to try with fresh blueberries in a couple of weeks. Read More
(1)
Rating: 4 stars
12/13/2016
It was a little too tart for me as well so I added a little more sugar...actually doubled it and then a pinch. I also added mint which made it amazing! Read More
(1)
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