With berry season in full swing, it is time to use up last year’s frozen blueberries. This salad dressing is sweet, tart and full of antioxidants, a perfect pairing for sturdy spinach and creamy goat cheese.


  • 1.5 C frozen blueberries, thawed
  • 3 Tbs balsamic vinegar
  • 3 Tbs lemon juice
  • 1 Tbs honey
  • 1 pinch salt
  • 1/2 tsp fresh thyme
  • 6 Tbs olive oil
  • 6 C spinach
  • 1 C fresh blueberries
  • 1/2 C pecan pieces
  • 1/2 C crumbled goat cheese


  1. Vinaigrette: Add blueberries, vinegar, lemon juice, honey, salt, and thyme in blender, process until smooth. Slowly drizzle olive oil into running blender until well mixed.
  2. Salad: In a large bowl, combine spinach, berries, pecans, goat cheese and vinaigrette. Toss to coat.
  3. Tips: Increase the protein of this salad by adding sliced grilled chicken breast. Leftover vinaigrette can be refrigerated for five days.

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Published on July 6, 2022

Amber Phillips, MS, RD