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Blueberry vinaigrette served with a spinach and beet and quinoa salad.

Spinach Salad with Blueberry Balsamic Vinaigrette

5 from 2 votes
Spinach, quinoa, roasted beets, dried blueberries, and sliced almonds, topped with a blueberry balsamic vinaigrette you make in the Vitamix. It looks impressive. It takes about five minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 11 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 83
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Salad
  • 5 oz baby spinach
  • 2 cup cooked quinoa cooled
  • 1 cup roasted beets cubed
  • 1/2 cup dried blueberries
  • 1/3 cup sliced almonds
  • Blueberry Balsamic Vinaigrette
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1/4 cup dijon mustard
  • 1 tablespoon maple syrup
  • 1 cup blueberries fresh or frozen
  • freshly ground black pepper to taste

Equipment

Method
 

  1. Add all vinaigrette ingredients to the Vitamix and blend on high for 60 seconds. Set aside.
  2. Divide spinach across four bowls or plates. Top with quinoa, roasted beets, dried blueberries, and sliced almonds.
  3. Drizzle the vinaigrette over each salad and serve immediately. Extra dressing keeps in an airtight container in the fridge for up to a week.

Nutrition

Calories: 83kcalCarbohydrates: 4gFat: 7gSaturated Fat: 1gSodium: 88mgPotassium: 24mgSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 8mgIron: 0.2mg

Notes

The dressing makes more than you'll need for four salads — that's a feature, not a bug. To dial back the dijon, use half the amount. For a brighter purple color, swap in white balsamic vinegar. Roasted beets from a can work fine here.

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