Spinach and Berry Salad Bowl (Print Version)

Refreshing spinach and berry blend with goat cheese, nuts, and homemade balsamic dressing. Perfect light lunch or side.

# Ingredient List:

→ Salad

01 - 5 oz fresh baby spinach
02 - 3.5 oz mixed fresh berries (strawberries, blueberries, raspberries)
03 - 2 oz goat cheese, crumbled
04 - 1.75 oz toasted walnuts or pecans, roughly chopped
05 - 1 small red onion, thinly sliced (optional)

→ Vinaigrette

06 - 3 tablespoons extra virgin olive oil
07 - 1.5 tablespoons balsamic vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste

# Recipe Steps:

01 - Wash and dry the spinach leaves and berries thoroughly.
02 - In a large salad bowl, combine the spinach, berries, goat cheese, nuts, and red onion if using.
03 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Drizzle the vinaigrette over the salad just before serving.
05 - Toss gently to combine and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in less time than it takes to order takeout, and tastes better too.
  • The contrast between creamy cheese, crunchy nuts, and juicy berries makes every bite feel different.
  • You can toss it together right before guests arrive and it still looks like you spent all afternoon in the kitchen.
02 -
  • Dry your spinach completely or the vinaigrette will slide right off and pool at the bottom of the bowl.
  • Wait until the last possible moment to add the dressing, dressed salad wilts fast and loses that fresh crunch.
  • Toast your nuts in a dry skillet for three minutes, the difference in flavor is huge and you'll smell when they're ready.
03 -
  • If your berries aren't perfectly ripe, a tiny pinch of sugar on them ten minutes before serving wakes up their sweetness.
  • Make extra vinaigrette and keep it in the fridge, it's perfect on roasted vegetables or as a marinade for chicken.
  • Use your hands to toss the salad gently, it distributes the dressing better and keeps the spinach from bruising.
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