Spinach and Berry Salad Bowl

This Spinach and Berry Salad Bowl is a vibrant celebration of fresh, seasonal produce. Combining the earthy notes of tender baby spinach with the burst of juicy mixed berries and the rich creaminess of goat cheese, this salad is as visually stunning as it is delicious. It is the perfect choice for a light lunch or a refreshing side dish that brings a pop of color to any table.

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The secret to this salad lies in the homemade balsamic vinaigrette. By whisking together quality olive oil, tangy balsamic, and a hint of Dijon mustard, you create a dressing that perfectly complements the sweetness of the fruit and the saltiness of the goat cheese.

Ingredients

• Salad
• 150 g (5 oz) fresh baby spinach
• 100 g (3.5 oz) mixed fresh berries (strawberries, blueberries, raspberries)
• 60 g (2 oz) goat cheese, crumbled
• 50 g (1.75 oz) toasted walnuts or pecans, roughly chopped
• 1 small red onion, thinly sliced (optional)
• Vinaigrette
• 3 tbsp extra virgin olive oil
• 1.5 tbsp balsamic vinegar
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions

Step 1

Wash and dry the spinach leaves and berries thoroughly.

Step 2

In a large salad bowl, combine the spinach, berries, goat cheese, nuts, and red onion (if using).

Step 3

In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.

Step 4

Drizzle the vinaigrette over the salad just before serving.

Step 5

Toss gently to combine and serve immediately.

Zusatztipps für die Zubereitung

Always wash and dry your greens thoroughly; using a salad spinner can help ensure the dressing clings to the leaves rather than sliding off. This recipe contains dairy and tree nuts, so be sure to check labels if preparing for guests with allergies.

Varianten und Anpassungen

For a different flavor profile, substitute the goat cheese with feta or a vegan cheese alternative. If you have a nut allergy, swap the walnuts for toasted pumpkin seeds or sunflower seeds. You can also turn this into a main course by adding grilled chicken or a scoop of cooked quinoa.

Serviervorschläge

This salad is best served immediately after tossing to maintain the crispness of the spinach. It pairs exceptionally well with a glass of crisp Sauvignon Blanc for a sophisticated light meal.

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Enjoy this delightful Spinach and Berry Salad Bowl as a refreshing treat that proves healthy eating can be both simple and incredibly flavorful. Its vibrant colors and balanced textures are sure to make it a favorite in your recipe rotation.

Recipe Questions & Answers

→ How long does this salad stay fresh?

Best enjoyed immediately after dressing. Undressed components keep refrigerated for up to 2 days—store separately and combine just before serving.

→ What berries work best?

Strawberries, blueberries, and raspberries are ideal. Fresh blackberries or sliced blackberries also work beautifully in season.

→ Can I make this dairy-free?

Yes—replace goat cheese with vegan feta or omit entirely. Add avocado for creaminess if desired.

→ What nuts pair well?

Walnuts and pecans are classic choices. Almonds, cashews, or pumpkin seeds also add lovely crunch and flavor.

→ How do I store the vinaigrette?

Keep refrigerated in an airtight jar for up to a week. Bring to room temperature and shake well before using.