Blueberry Pineapple Spinach Salad is one of my favorite fruit-y salads to eat for lunch, especially in warm weather. It’s sweet and crunchy, and it’s full of delicious flavors.
I like to prep my salad ingredients, as much as I can, ahead of time for lunches throughout the week. So this recipe will make four lunch-size salads that you can assemble as you are ready.
For my spinach (and other lettuce for other recipes), I use this OXO salad spinner. I’ve had it for YEARS and use it all the time. What a super quick way to get the excess water out of the spinach leaves. And it’s a quick and easy clean when you’re done!
Blueberry Pineapple Spinach Salad Assembly
Crunchy baby spinach is the foundation for this salad. Then add in some smooth feta cheese, hard boiled egg, and super food avocado. Throw in some sweet fruit. And finish it off with some crunchy seeds, nuts, and red onion. There you go! You’ve got yourself a perfect warm-weather salad!
What to Serve with Blueberry Pineapple Spinach Salad
Any spinach salad can be served with a host of other pairings. Here are some yummy ideas for you.
- small sandwich, maybe on a croissant or a slider bun
- muffins – blueberry or banana nut would be good
- cup of soup
- crusty bread
VARIATIONS for this salad
This blueberry pineapple spinach salad has a ton of variations you can try!
- Add some cubed or shredded chicken, or sub out the egg for the chicken.
- Try some cashews instead of pecans.
- Use a different seed in lieu of pepitas.
- Don’t like feta cheese? Try blue cheese instead. Or another cheese entirely.
- Use a spring mix instead of spinach leaves. Use part spinach and part romaine for variety.
SPINACH SALAD CARBS
The carbs in a salad are sometimes a bit tricky to count. But I get as close as I can!
In this particular salad recipe, we have most of our carbs in the blueberry and pineapple, and small amounts elsewhere.
With the specific brand of ingredients I used for this recipe, the entire total was 89g of carbs. Since it makes 4 salads, that’s 22g carbs per salad. (This doesn’t include whatever dressing you add.)
STORING FOR LATER
As I mentioned earlier, I like to prep my salad ingredients (as much as I can based on the ingredients) and store them for the week. Then all I have to do is throw it all in a bowl before lunch!
In this particular salad, I like to make sure my spinach is washed and dried. I also hard boil my eggs ahead and store them in the fridge. And I cut up my red onion in advance, too. The rest of it, I can just grab and toss on the day of.
And now for the recipe…
Blueberry Pineapple Spinach Salad
Ingredients
- 1 bag baby spinach leaves
- 4 oz feta cheese crumbles
- 1/2 pint blueberries
- 8 oz pineapple chunks
- 1/2 c pecans
- 1/2 c pepitas
- 4 eggs
- 1/2 red onion
- dressing (optional)
Instructions
- PREP AHEAD: wash and dry the spinach leaves and blueberrieshard boil eggs, cool, and peelchop red onionstore all pre-prepared ingredients in the refrigerator until use
- ASSEMBLY: (use 1/4 of all ingredients for individual salads)combine all ingredients together in a bowladd dressing (optional)
Notes
DID YOU MAKE this recipe?
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NOTE: I am not a certified nutritionist or registered dietician. Nothing here should be taken as professional medical advice. Any nutritional information provided should be used as a general guideline and estimate only. For the most accurate information, please calculate based on the specific ingredients and brands you use, as well as any changes you make to the recipe.
COUNT CARBS and Nutrition Facts EASILY
Looking for a way to count your carbs, fat, fiber, and protein easily? Look no further…
I love how this template makes counting nutrition facts SO easy. You literally list the total grams from each ingredient, total it at the bottom, and divide by the number of servings. Voila!
This recipe template walks you through every step. And you can keep it for future reference. Just calculate it once and you’re done!
Check my Etsy store for an instant download that includes a cover page, section header pages for different kinds of recipes, section tabs, and this recipe template.
PIN FOR LATER
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