When you have a schedule as crazy as ours, weekly meal-prep is a must. It saves time, money, and the hassle of deciding what you’re going to bring for lunch each day! After a year of practice, I have found that the perfect work-day salad consists of assorted textures, bold flavors, and sturdy ingredients. There is nothing worse than opening your salad on Friday and finding out that the spinach went bad! With this Spinach, Broccoli, & Blueberry Salad, you won’t need to worry. It checks all the boxes and is one of our favorite lunches.
I hope you enjoy this one as much as we do! Be sure to make this recipe for your next round of meal prep and when you do, don’t forget to share! Tag @sweet.pea.living and use the hashtag #sweetpealiving on Instagram.
Spinach, Broccoli, & Blueberry Salad
- 8 cups fresh baby spinach chopped
- 2 cups fresh arugula
- 3 cups broccoli florets
- 1 cup blueberries
- ¼ cup crumbled feta cheese
- ¼ cup dried cranberries
- ¼ cup roasted sunflower seeds
- Toss spinach and arugula in a large bowl.
- Top with broccoli, blueberries, feta, cranberries, and sunflower seeds.
- Serve cold and enjoy!
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