Go Back
+ servings
Spinach Salad with Macerated Blueberries and Nectarines
Print Recipe
5 from 1 vote

Spinach Salad with Macerated Blueberries and Nectarines

Portable salad bursting with fruity goodness
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salads & Dressings
Cuisine: American
Keyword: cold salad recipes, macerated blueberries
Servings: 6 servings
Calories: 223kcal
Author: Adapted from VB6 by Mark Bittman


  • 2 tablespoons balsamic vinegar I used blackberry ginger
  • 3 tablespoons extra virgin olive oil
  • 1 shallot cut in half lengthwise and then thinly sliced
  • 1 teaspoon coarse kosher salt
  • Freshly ground black pepper
  • 3/4 pound fresh blueberries
  • 3/4 pound fresh nectarines pitted and cut into 1/2-inch chunks
  • 10 cups baby spinach
  • 1 cup slivered almonds


  • In a large bowl, whisk together vinegar, oil, shallot, salt and pepper. Add blueberries and nectarines plus any juice that accumulated while you were chopping the nectarines. Toss to coat and let sit for at least 10 minutes.
  • Add spinach and almonds and toss until leaves are evenly coated with dressing. Serve immediately.


If you want to reduce the amount of Fat in this salad, use fewer almonds. If you want to cut back on the amount of Sodium, use less of the added salt.


Serving: 0g | Calories: 223kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 360mg | Potassium: 0mg | Fiber: 5g | Sugar: 12g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 15g