This Blueberry, Apple, and Spinach Salad is the best of summer and fall in every bite! It’s made with baby spinach, blueberries, apple chips, onion slices, grilled chicken, blue cheese, and balsamic.
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Summer is winding down, but my love for a good salad is still going strong! There’s an easy way to transition into fall flavors and still enjoy a loaded salad – just take advantage of what’s left of summer produce and incorporate some of fall’s offerings, as well. This Blueberry, Apple, and Spinach Salad is kind of the best of both seasons!
I was able to grab all of the ingredients I needed to make this salad on Hungryroot. The seasonal fall items are starting to trickle in, so I knew it wouldn’t be long until the summer groceries disappeared. Just in case the blueberries are about to say so long for the season, I added a container to my delivery and built my salad from there.
This salad starts with a bed of tender baby spinach. Then, we add in fresh blueberries, apple chips, onion slices, and grilled chicken to the bowl. I decided to use apple chips instead of fresh apples to avoid browning. Then, I finished off the salad with a drizzle of balsamic vinegar and, at the last minute, tossed in a few croutons.
Blueberry, Apple, and Spinach Salad
If you’re somewhere between wanting to hang onto summer, but excited for fall flavors, you’ll love this salad! It really does have the best of both seasons! Plus, it’s super easy to put together – especially if you use ingredients from Hungryroot. Just warm up the chicken quickly in a pan and the rest of the salad comes together in no time!
The first step to making this easy and delicious salad is warming up the chicken. Open the package of Seasoned Grilled Chicken Breasts and cut the chicken into cubes. Then, heat a little olive oil in a skillet and cook over medium, just until the chicken is warmed through. Set aside.
Add the bag of baby spinach to a large salad bowl. Then, add the blueberries, apple chips, onion slices, and grilled chicken to the bowl. Toss to combine.
We’re going to finish off the salad with some blue cheese crumbles and a drizzle of balsamic vinegar. If desired, add some croutons on top for extra crunch. I’m obsessed with Hungryroot’s Salt + Pepper Sourdough Croutons!
Serve the salad immediately with some extra toppings or balsamic on the side.
- 1/2 tbsp. olive oil
- 2 Seasoned Grilled Chicken Breasts, cubed
- 1 - 10 oz. bag baby spinach
- 1 cup fresh blueberries, washed
- 1 cup Rind Apple Chips, broken into pieces
- 1/4 cup thin onion slices
- 1/4 cup blue cheese crumbles
- Balsamic vinegar
- Optional: Salt + Pepper Sourdough Croutons
- Add olive oil to a medium skillet and heat over medium.
- Add the cubed grilled chicken breast and cook 2-3 minutes, just to warm. Set aside.
- Add the spinach into a large salad bowl.
- Then, add the blueberries, apples, onion slices, and grilled chicken to the bowl. Toss to combine.
- Finish the salad with blue cheese crumbles and a drizzle of balsamic vinegar.
- If desired, also top the salad with sourdough croutons.
- Serve immediately.
If you’d like to use fresh apples in this recipe, cut 1-2 apples into cubes. Then, soak them in water mixed with a little lemon juice. I totally prefer using the apple chips so I can skip this step.
Make this Blueberry, Apple, and Spinach Salad recipe with Hungryroot!
Grab the ingredients to make this recipe and more with Hungryroot! Use my code LAVIDA30 at checkout to score 30% off your first two deliveries + get a freebie for life! You can choose from a free veggie, cookie dough, or pasta for the length of your subscription!
Did you make this Blueberry, Apple, and Spinach Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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