Cucumber-Blueberry Spinach Salad Recipe
This spinach-blueberry salad has the perfect balance of sweet and tart flavors complemented by refreshing cucumber slices and creamy goat cheese. Champagne vinegar adds a mild, delicate touch that pairs beautifully with summer fruit. You can use white-wine vinegar instead; simply reduce the amount by a teaspoon to maintain the balance of flavors, as it has a sharper taste.
Ingredients
- 1 1/4 cups fresh blueberries divided
- 3 tablespoons champagne vinegar
- 1 1/2 tablespoons honey
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 (5-ounce) package baby spinach
- 1 cup thinly sliced unpeeled English cucumber
- 1/2 cup crumbled goat cheese divided
- 1/3 cup slivered almonds toasted
Instructions
- Combine 3/4 cup blueberries, vinegar, honey and salt in a food processor; process until fully combined, about 15 seconds. With the processor running, slowly pour oil through the chute until the dressing is emulsified, about 30 seconds.
- Place spinach, cucumber and the remaining 1/2 cup blueberries in a large bowl. Drizzle with the dressing; toss until well coated. Transfer to a serving dish; top with goat cheese and almonds.