Indigo Spinach Salad Recipe

Toast and candy pistachios

Line a small baking sheet with parchment. In a medium nonstick skillet over medium heat, add pistachios, sugar, and butter. Stir constantly as the sugar melts and coats the pistachios, about 3–5 minutes. When sugar is fully melted and nuts are glossy and slightly darkened, spread them on the parchment in a single layer. Sprinkle with sea salt. Let cool completely (10–15 minutes). Break apart any clusters; set aside.

If using store-bought candied pistachios, skip to dressing. Cool homemade nuts completely before adding to salad to avoid wilting spinach.

Whisk the dressing

In a small bowl or jar combine white wine vinegar, honey, Dijon mustard, lemon juice, minced shallot, salt, and black pepper. Whisk (or shake) while slowly streaming in the extra-virgin olive oil until the dressing is emulsified and slightly thickened, about 30 seconds of whisking. Taste and adjust seasoning — add a little more honey for sweetness or a pinch more salt if needed.

Cover and refrigerate if not using immediately. Bring to room temperature before dressing the salad if chilled.

Place the baby spinach in a large salad bowl and gently fluff with clean hands to aerate the leaves.

Thinly slice the red onion into half-moons and scatter over the spinach (use about 1/4 cup sliced onion).

Heaped with blueberries: Spoon the fresh blueberries over the top of the greens in an even, generous layer.

Add the crumbled blue cheese evenly over the salad, distributing so every bite can have some tang (about 3 oz total).

Scatter the candied pistachios over the salad. If making pistachios yourself, use the cooled nuts prepared earlier (about 3/4 cup).

Drizzle dressing: Start with about half of the dressing (approximately 1.5–2 tbsp) and toss gently with salad tongs to coat. Taste and add more dressing if desired, tossing lightly to avoid bruising the spinach.

Serve immediately on chilled plates so the spinach stays crisp. Offer extra blue cheese and pistachios at the table.