Blueberry Spinach Salad with Bacon and Avocado

Why you’ll love this blueberry spinach salad

This warm-or-cool salad works at any time of year. It’s quick to make, colourful, and balances salty, creamy and fruity flavours: smoky bacon, buttery avocado, juicy blueberries and plenty of fresh spinach. The optional blueberry vinaigrette lifts everything with a bright, mustardy tang.

• Ready in roughly 20 minutes using only a few main ingredients.
• A colourful, healthy crowd-pleaser that pairs fruit and bacon for an unexpected but delicious contrast.
• Perfect as a standalone lunch, a light dinner side, or a standout salad for a barbecue or potluck.

About the ingredients

This salad shines with just four main ingredients, plus an optional dressing. Use smoked bacon for the best flavour, fresh baby spinach for a tender base, a ripe avocado for creaminess, and fresh blueberries for sweetness and colour.

Bacon: Choose smoked bacon and cook until golden and crisp. Cooking whole slices in a dry frying pan works well — let them cool slightly, then tear into bite-sized pieces.

Spinach: Start with fresh baby spinach. If you prefer, any mixed salad leaves will work; rinse and drain well before using.

Avocado: Wait for a perfectly ripe avocado. Peel, chunk and add just before serving to avoid browning.

Blueberries: Fresh berries are best for the salad itself; a single small punnet is usually enough to flavour the salad and make dressing if desired. Frozen berries can be used for the dressing if fresh aren’t available.

For the dressing

The optional blueberry vinaigrette is quick to make and worth the effort. You’ll need a few blueberries, olive oil, balsamic vinegar, Dijon mustard and a little honey, plus a splash of water and seasoning to taste. Blend until smooth for a vivid, tangy dressing that complements the salad.

How to make the salad

Step 1: Heat a frying pan over medium-high and cook the smoked bacon until golden and a little crisp, about 5 minutes per side depending on thickness. Transfer to a plate and let it rest briefly, then tear into pieces.

Step 2: While the bacon cooks, wash and prepare the spinach, slice the avocado, and rinse the blueberries.

Step 3: Arrange the salad on a large platter or individual plates: start with the spinach, scatter avocado chunks and blueberries, then top with torn bacon.

Step 4: Drizzle with the blueberry vinaigrette or a simple honey-balsamic dressing (about 1/4 cup olive oil whisked with 2 tablespoons balsamic and 2 tablespoons honey). Toss gently if you like, or leave arranged for a composed presentation.

Step 5: Serve immediately while the bacon is still warm for the best contrast of textures and temperatures.

How to serve it

• Serve this blueberry spinach salad as a satisfying lunch on its own or alongside crusty toasted bread drizzled with olive oil and sprinkled with salt.
• As a side, it complements grilled chicken, steak or fish very well.
• Drizzle with the blueberry vinaigrette for a bold fruity note, or keep it simple with good-quality olive oil and a squeeze of lemon.

Variations

• If you prefer not to use bacon, shredded rotisserie chicken makes a great substitute.
• For a vegetarian option, crisp cubes of fried halloumi add salty, chewy texture instead of bacon.

Can you make this salad ahead?

For the best texture and presentation, assemble just before serving so the warm bacon meets cool spinach and the avocado remains bright. You can, however, prepare elements in advance: cook the bacon, make the dressing and refrigerate it, and wash and dry the spinach. Keep avocado until the last moment to prevent browning.

Blueberry Spinach Salad (with Bacon and Avocado)

Author: Helen Schofield

A simple 4-ingredient blueberry spinach salad dressed up with crispy bacon and avocado. The optional blueberry vinaigrette gives it a bright, tangy finish. Ready in about 20 minutes.

Equipment

• Frying pan
• Salad platter or large serving bowl
• Small blender or food processor for the dressing (optional)

Ingredients

For the salad

• 4 slices smoked bacon
• 2 ounces (about 60 g) baby spinach, or mixed salad leaves
• ½ large avocado, sliced into chunks
• 2½ ounces (about 70 g) fresh blueberries

For the dressing (optional)

• 1 ounce (about 30 g) blueberries
• 2 tablespoons olive oil
• ½ tablespoon balsamic vinegar
• ½ tablespoon Dijon mustard
• 1 teaspoon clear honey (or another sweetener) and a splash of water if needed

To serve

• Toasted bread drizzled with olive oil and sprinkled with salt (optional)

Instructions

1. Heat a frying pan over high heat and cook the bacon until golden and slightly crisp, about 5 minutes per side depending on thickness. Transfer to a plate and set aside.
2. Scatter the spinach leaves over a large plate or platter. Add avocado chunks and blueberries on top.
3. Tear the rested bacon and sprinkle over the salad.
4. To make the dressing, combine the dressing ingredients in a small blender or food processor and blend until smooth. Adjust seasoning to taste.
5. Drizzle the dressing over the salad and serve immediately, with toasted bread if desired.

Notes

Cooking the bacon: Cooking whole slices in a dry pan until crisp makes them easy to tear and gives great texture. An air fryer works well too if you prefer a hands-off method.

Serving suggestion: The blueberry vinaigrette elevates the salad, but a simple olive oil and lemon or a honey-balsamic dressing will also work.

Eat immediately while the bacon is still warm for the best contrast between warm bacon and cool salad.

Nutrition (per serving, approximate)

Calories: 345 kcal · Carbohydrates: 17 g · Protein: 14 g · Fat: 26 g · Fiber: 5 g · Sugar: 9 g

Enjoyed this recipe? Try it for lunch, serve it at your next gathering, or adapt it with chicken or halloumi for different variations.