Blueberry and Orange Spinach Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
11%
Blueberry and Orange Spinach Salad
25 min.
5
128kcal

Suggestions


Looking for a vibrant and refreshing salad that’s perfect for any occasion? Look no further than this delightful Blueberry and Orange Spinach Salad! Bursting with flavor and packed with nutrients, this salad is not only a feast for the eyes but also a healthy addition to your meal repertoire. With its beautiful blend of fresh spinach, juicy blueberries, and sweet orange segments, it’s a colorful dish that will brighten up your table.

This salad is incredibly versatile, making it an ideal side dish for family gatherings, a light starter for dinner parties, or even a satisfying snack on its own. The toasted pecans add a delightful crunch, while the homemade dressing, featuring zesty orange juice and a hint of maple syrup, ties all the flavors together beautifully. Plus, it’s vegetarian, vegan, gluten-free, and dairy-free, ensuring that everyone can enjoy it without worry.

Ready in just 25 minutes, this Blueberry and Orange Spinach Salad is not only quick to prepare but also a guilt-free indulgence at only 128 calories per serving. Whether you’re looking to impress guests or simply want to treat yourself to a delicious and nutritious meal, this salad is sure to become a favorite in your kitchen. Dive into this refreshing dish and savor the delightful combination of flavors and textures!

Ingredients

  • 0.3 cup pecans coarsely chopped
  • teaspoons maple syrup 
  • 0.5 teaspoon sugar 
  • tablespoons orange juice fresh
  • tablespoon citrus champagne vinegar 
  • tablespoon vegetable oil 
  • teaspoons sugar 
  • cups pkt spinach fresh
  • cup blueberries fresh
  • medium cranberry-orange relish peeled cut into sections ( 1/2 cup)

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • aluminum foil

Directions

  1. Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated.
  2. Spread pecans on foil.
  3. Sprinkle with 1/2 teaspoon sugar.
  4. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.
  5. Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
  6. In large bowl, toss spinach, blueberries and orange sections.
  7. Pour dressing over salad; toss.
  8. Sprinkle with pecans.
  9. Serve immediately.

Nutrition Facts

Calories128kcal
Protein5.69%
Fat45.5%
Carbs48.81%

Properties

Glycemic Index
70.64
Glycemic Load
6.1
Inflammation Score
-9
Nutrition Score
14.533043493395%

Flavonoids

Cyanidin
3.09mg
Petunidin
9.33mg
Delphinidin
10.88mg
Malvidin
20.01mg
Peonidin
6.01mg
Catechin
1.96mg
Epigallocatechin
0.5mg
Epicatechin
0.23mg
Epigallocatechin 3-gallate
0.13mg
Eriodictyol
0.01mg
Hesperetin
15.09mg
Naringenin
8.17mg
Luteolin
0.34mg
Kaempferol
2.09mg
Myricetin
0.55mg
Quercetin
3.48mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:127.61kcal
6.38%
Fat:6.92g
10.64%
Saturated Fat:0.78g
4.9%
Carbohydrates:16.7g
5.57%
Net Carbohydrates:13.67g
4.97%
Sugar:12.41g
13.79%
Cholesterol:0mg
0%
Sodium:19.84mg
0.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.95g
3.89%
Vitamin K:126.83µg
120.79%
Vitamin C:40.97mg
49.66%
Vitamin A:2401.02IU
48.02%
Manganese:0.64mg
31.99%
Folate:67.29µg
16.82%
Fiber:3.03g
12.13%
Magnesium:34.03mg
8.51%
Potassium:295.01mg
8.43%
Vitamin B1:0.12mg
7.95%
Vitamin B2:0.12mg
7.27%
Copper:0.14mg
7.02%
Vitamin E:1.05mg
7.01%
Calcium:54.31mg
5.43%
Vitamin B6:0.11mg
5.39%
Iron:0.96mg
5.31%
Phosphorus:39.14mg
3.91%
Zinc:0.48mg
3.21%
Vitamin B3:0.54mg
2.69%
Vitamin B5:0.24mg
2.43%
Selenium:0.76µg
1.08%