Main image of Spinach, Blueberry & "Feta" Salad

Spinach, Blueberry & "Feta" Salad

3 hr + 10 min


This refreshing salad is brought to life through the juicy berries, tangy dressing and soft "feta". The feta comes together with only 7 ingredients and takes this salad to the next level! The dressing is so delicious, you'll be making it to enjoy with other salad recipes too.



3 hr + 10 min


10 min


3 hr


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Tofu "feta"

Poppyseed dressing

  • ¼ cup (60 mL)
    vegan mayonnaise
  • 2 Tbsp (30 mL)
  • 2 Tbsp (30 mL)
  • 1 Tbsp (15 mL)
    vegetable oil
  • 1 Tbsp (9 g)
    poppy seeds (optional)
  • ½ tsp
    Dijon mustard
  • ¼ tsp
    onion powder
  • ¼ tsp

Salad base

  • 6 cups (180 g)
    fresh spinach
  • 1 cup (150 g)
    fresh blueberries
  • 1
    shallot, thinly sliced
  • ½ cup (58 g)
    roasted walnuts, chopped
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  1. To prepare the tofu "feta", allow any excess liquid from the tofu to drain into the sink. You can lightly press the block of tofu, but don't press too much. A little bit of liquid is desired.
  2. Add the tofu and remaining "feta" ingredients to a small food processor and combine until creamy. Scrape down the sides as needed. Transfer to an airtight container and store in the fridge for at least 3 hours. The longer it sits in the fridge, the more crumbly the texture will become.
  3. For the dressing, combine the ingredients in a mason jar or other glass container.
  4. To assemble the salad, add the spinach, blueberries and shallot to a large bowl.
  5. Drizzle over some dressing and toss to coat.
  6. Top with a crumbling of the feta and the chopped walnuts.
  7. Serve with extra dressing and feta on the side. Enjoy!


  • * Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. Using refined coconut oil is preferred to unrefined as the feta retains a more neutral flavour.


  • The undressed salad can be store in an airtight container in the fridge for up to 3 days.
  • The poppyseed dressing can be kept in a sealed glass jar for up to 4 days.
  • The tofu feta can be kept in its container for up to 5 days.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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David - June 19, 2021, 11:04 p.m.

Did anyone else find that they had a lot of "feta" left over compared to the other ingredients? 😅

PUL Team - June 21, 2021, 6:36 a.m.

Hi David, thanks for the review! We haven't found this, but perhaps it's because we've been nibbling away at the feta 😅 Just to double-check, be sure to use the feta recipe on this recipe page and not our other feta recipe (…) as the portion in this recipe has been portioned down accordingly 😊

Diana - June 17, 2021, 5:26 a.m.

Hi Sadia,
Thanks for this marvelous recipe.
I’d made the feta with olive oil and it didn’t get crumbly though I left it overnight in the fridge.
Do you think that the olive oil interfered on the texture?

PUL Team - June 18, 2021, 2:29 a.m.

Hi Diana, indeed! Coconut oil is generally solid when left out whereas other oils tend to be liquid which impacts the texture. Due to this, using other vegetable oils will make the end result less crumbly. We hope this helps 🤗

Carla Poot - May 30, 2021, 2:45 p.m.

The feta gets the 1st, 2nd and 3rd price altogether. It’s so good! Great recipe, Sadia.
I like the sauce as well, it compliments the salad beautifully.
Great summer Sunday lunch!

PUL Team - May 30, 2021, 4:22 p.m.

We're so glad you enjoyed it, Carla, thank you! 🤩🏅