Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Blueberry and Spinach Salad with Warm Bacon Dressing


  • 4 slices bacon
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1-1/2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • Pinch salt and pepper
  • 5 cups baby spinach
  • 1/2 cup thin sliced red onion
  • 1-1/2 cups sliced or cubed cooked chicken
  • 2 cups fresh blueberries
  • 1/2 cup crumbled feta or blue cheese


  1. In a large skillet over medium heat, cook bacon until crisp; drain on paper towels. Crumble bacon and set aside. Discard all but 1 tablespoon of the fat.
  2.  In a small bowl, stir the reserved bacon fat, the olive oil, vinegar, honey, mustard and garlic. Whisk to blend. Add salt and pepper to taste.
  3. Place spinach in a bowl and toss with the half the dressing; spread on a platter. Top with onion, chicken, blueberries, cheese and crumbled bacon; drizzle remaining dressing over salad.

Number of servings (yield): 4 portions


Per 70g serving: 340 calories, 18.7g carbohydrates, 21g fat, 7g saturated fat

Print This Page