This nutrient packed spinach blueberry salad takes only 10 minutes to make and that includes the homemade candied cashews!
Why This Recipe Is Great
I’ve got a huge sweet tooth and this salad satisfies it while giving my body a serious nutrition punch and, as a registered dietitian, I love that. In addition to providing sweetness a salad with blueberries will give you some fiber (which helps to keep you full!) and antioxidants, which help to keep your body’s cells nice and healthy.
I use cottage cheese on this salad to also give it a protein punch. I know it might sound like a kind of strange salad topping but trust me here- it’s DELISH! And the candied cashews are SO yummy while also adding some feel-full health promoting fats. (SO easy to make yourself- I’ll show you how!)
Ingredients Needed
I like to use full fat cottage cheese. To me it’s the most satisfying and the fat help keep my body feeling full longer!
How To Make This Recipe
First make the candied cashews
Making these candied cashews couldn’t be easier either. All you have to do is:
- Add the brown sugar, vanilla, cinnamon and ~1/2 cup of water to a saucepan and mix it up
- Simmer for ~3-5 minutes until you have a thick syrup
- Turn off the heat and fold in cashews, coating evenly
- Spread on a parchment lined baking sheet and allow to cool fully
Seriously, SO EASY. I’d highly recommend making an extra batch of these candied cashews to munch on. I also love putting them in my yogurt and on top of oatmeal!
How To Assemble Your Salad
First place your spinach on a plate or in a bowl then top with red onion, blueberries, cottage cheese and your homemade candied cashews!
You can add additional dressing if you like. I will also add croutons or leftover air fryer sweet potato fries or air fryer seasoned potatoes. Adding the carb really helps to round it our for a meal and keep me satisfied. Remember, I always say, carbs are our FRIEND! Our bodies like and need carbs.
Recipe FAQs
YES! Honestly, I probably use the frozen ones most of the time when I make a salad with blueberries. It’s just easier, ya know? But I do love using fresh blueberries when they’re in season!
Totally! I’d recommend keeping the cottage cheese out and adding it before eating. So, if you’re doing some meal prep just bring your cottage cheese in a small little separate container.
Absolutely! This salad is also fab when you swap out the blueberries for raspberries, apple slices, blackberries.. honestly any fruit would do! You can do the same for the nuts. You can candy really any nut or leave them plain! Almonds, walnuts, and pecans are some of my other faves to use with this spinach blueberry salad beyond the candied cashews!
Other Salad Recipes You Might Like:
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Spinach Blueberry Salad With Candied Cashews
Ingredients
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1/2 cup water
- 1/4 tsp cinnamon
- 1 cup cashews
- 2 cup raw spinach
- 1/2 cup blueberries
- 1/4 cup sliced red onion
- 1/3 cup cottage cheese
Instructions
- Combine brown sugar, vanilla, cinnamon and water in a sauce pan.
- Simmer this for 3-5 minutes until thickened.
- Remove from heat and fold in cashews.
- Place onto parchment paper lined baking sheet and allow to cool fully.
- Add spinach to a medium sized bowl or plate.
- Top spinach with red onion, blueberries, cottage cheese and a handful of the candied cashews.
- Enjoy!
Brenda says
The salad was delicious but my cashews didn’t turn out at all. The syrup mixture never got thick. Seems like 1/2 cup of water might of been to much?
Colleen says
Hey! This might have to do with how hot your pan gets! If needed simply heat longer and the water will evaproate!