Start by transferring the baby spinach to a large cutting board. Using a sharp knife, chop it into small pieces. Aim for thin ribbons to create a more delicate texture. Once chopped, transfer the spinach to a large serving bowl. You’ll want an extra-large bowl because this salad makes a lot!
Next, chop the hearts of romaine in a similar manner and add them to the serving bowl. The combination of both greens will provide a nice variety of textures.
Now, dice the ripe avocado. If you’re using block feta cheese, cube it as well and add it to the bowl. The creamy avocado pairs beautifully with the feta’s salty tang.
Then, toss in the fresh blueberries, roasted salted sunflower seeds, and raw pumpkin seeds. Each ingredient contributes its unique flavor and texture, creating a salad that’s both satisfying and delicious.
Drizzle in your desired amount of balsamic vinaigrette. Use salad tongs to toss everything together gently until the salad is evenly coated with the dressing.
Before serving, taste the salad for flavor. If you feel it needs more dressing, add more according to your preference. You can also mix in additional avocado or cheese if desired.
Serve the salad as a side dish alongside your main entrée or enjoy it as a light meal on its own.
For leftovers, store the salad in an airtight container in the refrigerator. I recommend consuming it within 12 hours for the best quality.
