Blueberry Spinach Salad

Cooking Times

Ready in: 10 minutes
Prep time: 10 minutes
Serves: 4


  • 8 cups Cal-Organic Spinach
  • 2 tbsp. champagne vinegar
  • 3 tbsp. extra virgin olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup fresh blueberries
  • 4 oz. Gorgonzola, crumbled into large pieces
  • 1 cup pumpernickel crisps, broken into pieces


  1. In a large bowl combine spinach and blueberries. Add the vinegar, olive oil, salt, and pepper to the bowl and toss gently until well combined.
  2. Add the Gorgonzola and pumpernickel crisps to the bowl. Toss the salad gently and transfer to a large serving dish or individual plates to serve.

Recipe and image from our e-book Summer Salads & Backyard BBQ

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Back To Our Roots

12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.