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A vibrant blueberry breakfast salad with baby spinach, toasted walnuts, feta cheese, and granola in a white bowl.

Blueberry Breakfast Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 4 cups baby spinach and kale mix
  • 1 cup fresh blueberries
  • 1/4 cup toasted walnuts, chopped
  • 1/4 cup honey granola
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hone y
  • 1/4 teaspoon sea salt

Method
 

  1. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, and sea salt until emulsified to create the dressing.
  2. Place the baby spinach and kale mix in a large mixing bowl.
  3. Drizzle the dressing over the greens and toss gently until the leaves are evenly coated.
  4. Divide the dressed greens between two serving bowls.
  5. Top the salads evenly with fresh blueberries, toasted walnuts, and crumbled feta cheese.
  6. Sprinkle the granola over the top immediately before serving to ensure maximum crunch.