Spinach and Berry Salad Bowl (Printable)

Refreshing spinach and berry blend with goat cheese, walnuts, and zesty balsamic dressing.

# What You Need:

→ 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

→ 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

# Directions:

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.
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 Advice:

01 -
  • It comes together in the time it takes to set the table, no cooking required.
  • The sweet berries and tangy goat cheese create a flavor contrast that feels fancy but costs almost nothing.
  • You can toss it with whatever nuts, greens, or cheese you already have on hand.
  • It looks like you spent an hour on it, even though you didnt.
02 -
  • Do not dress the salad until the last possible moment or the spinach will turn limp and sad within minutes.
  • Toasting the nuts in a dry skillet for three to five minutes completely changes their flavor, skip this and you miss half the magic.
  • If your berries are very sweet, cut back on the honey in the vinaigrette to keep the balance right.
03 -
  • Use a salad spinner or roll the spinach gently in a kitchen towel to get it completely dry, wet greens ruin the texture.
  • Add the vinaigrette in two stages, toss with half, taste, then add more only if needed to avoid overdressing.
  • If the berries are tart, macerate them with a pinch of sugar for five minutes before adding them to the salad.
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