Save to Pinterest I threw this salad together on a Sunday afternoon when I had guests coming over in an hour and nothing planned. The berries were sitting in the fridge, the spinach was fresh from the market, and I remembered a jar of goat cheese tucked in the back. What started as a panic move turned into the most complimented dish of the day. Sometimes the best recipes happen when you're not overthinking it.
My neighbor once told me she made this salad every week during berry season because her kids actually ate it without complaining. She swapped the goat cheese for feta and added a handful of sunflower seeds instead of walnuts. Watching her daughter pick out every single blueberry with her fingers made me realize how flexible this recipe really is. It adapts to whoever is eating it, and that is the kind of recipe worth keeping around.
Ingredients
- Fresh baby spinach: The tender leaves hold the vinaigrette without wilting too fast, and they taste mild enough to let the berries shine.
- Mixed fresh berries: Use whatever looks good at the store, strawberries, blueberries, raspberries, or even blackberries all work beautifully.
- Goat cheese: The creamy tang balances the sweetness of the berries, but feta or even a soft vegan cheese can step in if needed.
- Toasted walnuts or pecans: Toasting them for a few minutes in a dry pan brings out a deep, nutty flavor that raw nuts just do not have.
- Red onion: Thinly sliced and optional, it adds a sharp bite that some people love and others skip entirely.
- Extra virgin olive oil: The base of the vinaigrette, fruity and smooth, it ties everything together.
- Balsamic vinegar: A little sweetness, a little acidity, it is the backbone of the dressing.
- Honey or maple syrup: Just a teaspoon to round out the vinegar and keep the dressing from being too sharp.
- Dijon mustard: This is what makes the vinaigrette cling to the greens instead of pooling at the bottom of the bowl.
- Salt and black pepper: A pinch of each wakes up every other flavor in the salad.
Instructions
- Prep the greens and berries:
- Wash the spinach and berries under cold water, then dry them thoroughly with a towel or salad spinner. Wet greens will make the vinaigrette slide right off, so this step matters more than you think.
- Build the salad base:
- Toss the spinach, berries, crumbled goat cheese, toasted nuts, and red onion into a large bowl. Do not worry about making it look perfect, it will all get mixed anyway.
- Whisk the vinaigrette:
- In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk or shake it until the mixture looks smooth and slightly thick.
- Dress and toss:
- Drizzle the vinaigrette over the salad just before serving, then toss gently with your hands or tongs. If you dress it too early, the spinach will wilt and the berries will get soggy.
- Serve immediately:
- Transfer to a serving bowl or individual plates. This salad is at its best within the first few minutes of being dressed.
Save to Pinterest I brought this salad to a potluck once and someone asked if I had catered it. I laughed because I had made it in my car with a bowl on my lap and a jar of dressing I shook at a stoplight. That is when I realized a dish does not need to be complicated to feel special. It just needs to taste bright and look like you cared, and this one does both without even trying.
Make It Your Own
This salad welcomes whatever you have in the kitchen. Swap the goat cheese for feta, blue cheese, or a soft vegan alternative if dairy is not your thing. If you are avoiding nuts, try roasted pumpkin seeds or sunflower seeds for that same satisfying crunch. Add grilled chicken, seared salmon, or a scoop of quinoa if you want to turn it into a full meal. The vinaigrette is forgiving too, swap the balsamic for red wine vinegar or apple cider vinegar if that is what you have open. The recipe bends without breaking, and that is exactly why it works.
Serving and Pairing
This salad shines as a light lunch on its own or as a colorful side next to grilled fish, roasted chicken, or a simple pasta. I have served it at summer barbecues and winter dinner parties, and it always disappears fast. If you are pouring wine, reach for a crisp Sauvignon Blanc or a dry Rosé, both cut through the richness of the goat cheese and echo the brightness of the berries. It also pairs beautifully with iced herbal tea or sparkling water with a twist of lemon if you are keeping things alcohol free.
Storage and Timing
You can prep the components a few hours ahead, wash the spinach, slice the onion, toast the nuts, and whisk the vinaigrette, then store everything separately in the fridge. When it is time to serve, just toss it all together and dress it fresh. Once dressed, this salad does not hold well, so only make as much as you will eat in one sitting. Leftover undressed greens and berries can be stored separately for up to a day, but once the vinaigrette hits the spinach, the clock starts ticking.
- Toast extra nuts and keep them in a jar for quick salads all week.
- Double the vinaigrette and store it in the fridge for up to five days.
- If you have leftover dressed salad, eat it within an hour before it turns soggy.
Save to Pinterest This salad has earned a permanent spot in my rotation because it asks for so little and gives back so much. Make it once and you will understand why.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, wash and prep ingredients separately in advance. Store spinach, berries, cheese, and nuts in different containers. Keep the vinaigrette in a small jar. Toss everything together just before serving to maintain freshness and texture.
- → What berries work best in this salad?
Strawberries, blueberries, and raspberries create a wonderful mix. Fresh seasonal berries offer the best flavor, but frozen thawed berries work when fresh aren't available—just pat them dry to avoid excess moisture.
- → How can I make this vegan?
Replace goat cheese with crumbled vegan feta or dairy-free cheese alternative. Swap honey for maple syrup in the vinaigrette. The result remains creamy, tangy, and completely plant-based.
- → What protein additions work well?
Grilled chicken breast, pan-seared salmon, or hard-boiled eggs complement the flavors beautifully. For plant-based protein, try adding quinoa, chickpeas, or hemp seeds for a more substantial meal.
- → How long does the vinaigrette keep?
The homemade vinaigrette stays fresh in a sealed container in the refrigerator for up to one week. Give it a good shake or whisk before using, as ingredients may separate slightly when stored.
- → Can I use other nuts?
Absolutely. Almonds, pecans, cashews, or pumpkin seeds all provide excellent crunch. Toast them lightly for enhanced flavor. For nut allergies, sunflower or pumpkin seeds make perfect alternatives.