Let’s make Blueberry Salad with candied almonds — an easy, refreshing summer salad made with fresh strawberries, blueberries, candied almonds, feta, and baby spinach. This vegetarian salad highlights garden-fresh fruit and crunchy sweet nuts, finished with a poppyseed dressing for a bright, slightly sweet flavor that complements the tangy feta.
Yummy!! So fresh and delicious. This is my favorite summer salad!
-Jenny Ramsay
Why This Recipe is the Best
This warm-weather salad is ideal for backyard gatherings and summer holidays like Memorial Day and the Fourth of July. It’s light, colorful, and versatile — perfect on its own or served alongside grilled protein. The balance of sweet berries, crunchy candied almonds, creamy feta, and crisp spinach makes it a crowd-pleaser. You can easily customize it by swapping greens or adding grilled chicken or goat cheese.
Also consider trying other summer salads and salsas from your favorite recipe collection for variety and seasonal inspiration.
Key Ingredients
Below are the primary ingredients for this Blueberry Salad. Use the freshest berries and greens available for the best texture and flavor.
- Baby spinach – provides a tender, slightly sweet base. You can substitute romaine, arugula, or a mixed green blend if preferred.
- Poppyseed dressing – a sweet and tangy dressing pairs well with the berries and nuts. Use your favorite brand or a homemade poppyseed dressing.
- Candied almonds – buy them ready-made or make your own with sugar, cinnamon, and a little water. Candied pecans or roasted nuts also work well.
See the recipe card below for exact quantities and full ingredient details.
How To Make Blueberry Salad with Almonds
Follow these simple steps to prepare the candied almonds and assemble the salad. Photos and the technique notes below will help you time the candying process so the nuts finish crisp and dry rather than sticky.
- In a medium saucepan, combine sugar, cinnamon, and water and bring to a boil over medium heat. When it begins to boil, add the almonds and stir continuously.
Stir until the sugary mixture changes from wet and sticky to dry and powdery over the nuts. This usually takes a few minutes; watch closely so it doesn’t burn. Remove from heat as soon as the coating looks dry.
Pour the almonds onto a parchment-lined baking sheet and let them cool completely.
Assemble the salad by tossing baby spinach with blueberries, sliced strawberries, crumbled feta, and the cooled candied almonds. Drizzle with poppyseed dressing and toss gently to combine.
Hint: Make a double batch of candied almonds — they’ll be great on the salad and keep well as a sweet snack for the week.
Learn From Us
The turning point when candying nuts is visual: the coating will shift from shiny and sticky to dry and powdery. Once that happens, remove the pan from the heat and transfer the nuts immediately to cool; if left on the stove they can overcook quickly. Use a spoon or pour the nuts onto the parchment — they will be hot.
Top tip
Keep the almonds moving in the pan on medium heat. The cinnamon-sugar mixture can go from glossy to burnt quickly. Stir continuously and transfer the nuts to the baking sheet the moment the coating looks dry and dusty.
Recipe
Blueberry Salad with Almonds
Author: Andrea
Summary: A quick, vibrant summer salad featuring spinach, strawberries, blueberries, candied almonds, feta, and poppyseed dressing.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 2 servings
Calories: 295 kcal per serving
Equipment
- Sheet pan
- Parchment paper or silicone mat
- Small saucepan
- Mixing spoon
- Salad bowl
Ingredients
Salad
- 2–3 cups baby spinach
- ½ cup sliced strawberries
- ½ cup blueberries
- ⅛ cup poppyseed dressing
- ⅓ cup crumbled feta
Candied Cinnamon Almonds
- 1 cup raw unsalted almonds
- 1 tablespoon water
- 2 tablespoons white sugar
- ¼ teaspoon cinnamon
Instructions
Candied Cinnamon Almonds
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a medium saucepan, combine the water, sugar, and cinnamon. Bring to a boil over medium heat, then add the almonds and stir continually.
- Keep stirring until the sugar mixture turns from sticky to dry and chalky, about five minutes. Transfer the almonds to the prepared baking sheet to cool. Watch closely — this step happens quickly. Do not touch the hot nuts with your hands.
Berry Salad
- Wash and slice the strawberries; rinse blueberries and spinach leaves if needed.
- Place the spinach in a medium bowl, top with berries and cooled candied almonds, then sprinkle with crumbled feta.
- Drizzle with poppyseed dressing and toss gently to coat. Serve immediately.
Notes
- Remove the almonds from heat as soon as the coating becomes dry and chalky to avoid burning.
- Swap baby spinach for arugula, kale, or a mixed greens blend if you prefer a peppery or heartier base.
- To make the salad vegan, omit the feta or use a plant-based cheese and choose a vegan dressing.
- Try goat cheese instead of feta at a 1:1 ratio for a creamier finish.
- Substitute pecans for almonds for a slightly different texture and flavor.
- Add other fruits such as blackberries or sliced peaches for more variety.
Nutrition (per serving)
Calories: 295 kcal
Carbohydrates: 38 g | Protein: 6 g | Fat: 14 g | Fiber: 5 g | Sugar: 18 g
Vitamin A: 2988 IU | Vitamin C: 35 mg | Calcium: 195 mg | Iron: 2 mg
Storing Blueberry Salad
Store ingredients separately until ready to serve: keep berries, spinach, and dressing chilled in the refrigerator. Leftover prepared salad will keep best for 1–2 days in an airtight container in the fridge. Candied almonds store well at room temperature in an airtight container for several days.
Substitutions
- Chicken – Add sliced grilled chicken for more protein and a heartier main-dish salad.
- Avocado – Add ⅓ cup diced avocado for creaminess and a richer texture.
- Raw or roasted nuts – If you prefer less sweetness, use raw or roasted nuts instead of candied nuts.
- Apples – Add ½ cup chopped apple (Fuji or Granny Smith) for extra crunch and sweetness.