Maple-Kissed Spinach & Berry Salad
Fresh, vibrant, and lightly sweet — the summer salad you'll make every week while blueberries are in season.
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July is blueberry month in this kitchen.
Breakfast smoothies. Lunch salads. Snacking straight from the container while I cook dinner. And when there's still some left — dessert.
This salad is my weekly July ritual. Fresh blueberries bursting with sweetness over peppery greens, crunchy walnuts, tangy cheese, and that maple dressing that ties everything together in a way that makes you slow down and actually enjoy your lunch.
Ten minutes. No cooking. And the kind of flavour that makes a salad feel like an event — not an obligation.
Why blueberries deserve the spotlight 🫐
These little berries are quiet overachievers. Don't let the size fool you:
🧠 Brain health — blueberries are one of the best foods for cognitive function. Research links regular consumption to improved memory and slower age-related mental decline.
🔥 Anti-inflammatory — packed with anthocyanins, the antioxidants that give blueberries their deep colour. They help manage inflammation throughout your body.
🩸 Blood sugar friendly — despite their natural sweetness, blueberries have a low glycemic index and the fibre content helps regulate blood sugar response.
❤️ Heart health — regular consumption supports healthy blood pressure and cholesterol levels.
🦴 Bone support — blueberries deliver vitamin K, manganese, and vitamin C — all important for bone density after 40.
💪 Immune boost — high in vitamin C and antioxidants that support your immune system when it needs it most.
Fresh. Frozen. Either works. But when they're in season in July? There's nothing like eating them straight off the bush — or as close to it as your local market can get you.
Real Talk — why this salad is a July tradition
My Mom's maple dressing is the foundation of this recipe — the same one behind my Strawberry Spinach Salad. Same dressing. Different season. Different berry. Completely different experience.
When strawberry season ends and blueberry season begins I just swap the berry and the whole salad transforms. That's the beauty of a great dressing — it works with whatever's fresh right now.
July is when I make this every single week. Sometimes twice. The blueberries are at their sweetest, the greens are abundant, and this salad comes together so fast that it shows up at lunch, dinner, and every backyard gathering in between.
Add grilled chicken or salmon on top and it goes from beautiful side salad to a complete high-protein meal. Breakfast, lunch, dinner — blueberries belong at all of them. 💚
What you need
Serves 4 · Prep: 10 min · No cooking required
For the salad:
4 cups mixed greens or spinach
½ cup fresh blueberries
½ cup broccoli, chopped
¼ cup dried cranberries
¼ cup walnuts, lightly toasted
½ cup cheese of choice — goat, blue, or Swiss
For the Maple Dressing:
3 tbsp avocado oil or olive oil
1–2 tbsp YGY Sweet Maple Blend ← Youngevity
1½ tbsp white balsamic or plain white vinegar
1 tsp dry mustard
Pinch of salt
Pinch of pepper
Make it
Build the salad — Add greens to a large bowl. Top with blueberries, broccoli, cranberries, toasted walnuts, and your choice of cheese.
Make the dressing — Whisk together avocado oil, Sweet Maple Blend, vinegar, dry mustard, salt, and pepper until well combined.
Dress and serve — Drizzle dressing over salad just before serving. Toss gently and enjoy.
💡 Pro tip: Make double the dressing and keep it in a small jar in the fridge. It lasts all week and transforms any salad, grain bowl, or grilled vegetable.
Nutrition snapshot(estimated per serving)
Calories: ~280 · Protein: ~7g · Carbs: ~18g · Fat: ~20g · Fibre: ~3g
Why you'll love this
✅ Stunning combination of sweet, tangy, and nutty flavours
✅ Light enough for a side — satisfying enough for a meal
✅ Ready in 10 minutes with zero cooking
✅ The dressing alone is worth making this recipe
✅ Seasonal blueberries at their absolute best
You just did something worth noticing.
You put a plate of real food on the table — colourful, fresh, nourishing — in 10 minutes. No cooking. No stress. Just greens, berries, and a dressing your Mom would be proud of. That's not a salad. That's you choosing to eat well without making it complicated. Your body noticed. 💚
Kitchen Wisdom 💡
Same dressing — different season. Strawberries in June. Blueberries in July. Raspberries in August. One dressing carries you through the entire summer. Swap the berry and the salad reinvents itself every month.
Make it a meal. Add grilled chicken, salmon, chickpeas, or a hard boiled egg for protein. Aim for 28g and you won't need a snack before dinner.
Toast your walnuts. Dry pan. Medium heat. Three minutes. Stir constantly. The flavour difference is massive and it takes almost no effort. Don't skip this.
FAQ
Can I use frozen blueberries?
Fresh is best for salad — frozen berries release too much juice and can make the greens soggy. Save frozen berries for smoothies and use fresh for this recipe.
What cheese pairs best with blueberries?
Goat cheese is my top pick — creamy, tangy, and it melts slightly into the warm dressing. Blue cheese adds bold punch. Swiss is mild and family-friendly.
Where do I get the Sweet Maple Blend?
Right here → Grab My Blends. One jar makes this dressing all summer long — and it's incredible on chicken, salmon, and roasted vegetables too.
Want the full digital recipe card?
→ Maple-Kissed Spinach & Berry Salad — Full Digital Recipe Card
Food is just one piece of the puzzle.
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Happy cooking! 💚
Remember — I'm here to NourishHER, and that's you, my friend.
Let's take care of you together.
— Denise
