Spinach and Berry Salad Bowl

This Spinach and Berry Salad Bowl is a vibrant and refreshing dish that captures the essence of fresh, seasonal eating. Combining the earthy tenderness of baby spinach with the burst of sweetness from mixed berries and the creamy tang of goat cheese, it offers a sophisticated balance of flavors and textures in every bite.

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The homemade balsamic vinaigrette ties everything together with its tangy and slightly sweet profile. Whether served as a light lunch or a colorful side dish, this salad is as beautiful to look at as it is delicious to eat.

Ingredients

• 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)

• 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

To prevent the salad from becoming soggy, ensure the spinach leaves are completely dry after washing. Using a salad spinner is highly recommended for the best results. For the vinaigrette, whisking until fully emulsified ensures a smooth, consistent flavor across the entire bowl.

Varianten und Anpassungen

Customize this salad to your preference by substituting goat cheese with feta or a vegan cheese alternative. If you have a nut allergy, swap the walnuts or pecans for roasted pumpkin seeds or sunflower seeds. For a heartier meal, you can easily add grilled chicken, chickpeas, or cooked quinoa.

Serviervorschläge

This Spinach and Berry Salad Bowl pairs beautifully with a glass of crisp Sauvignon Blanc. It works perfectly as a refreshing starter for a summer dinner party or as a stand-alone light meal on a warm afternoon.

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With its simple preparation and sophisticated flavor profile, this Spinach and Berry Salad Bowl is a must-have recipe for anyone seeking a fresh, healthy, and visually stunning meal.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare ingredients separately in advance. Wash and dry spinach, slice vegetables, and store berries in the fridge. Make the vinaigrette up to 3 days ahead. Toss everything together just before serving to keep greens crisp and berries fresh.

→ What berries work best in this salad?

Strawberries, blueberries, and raspberries create a beautiful mix of colors and flavors. Fresh blackberries or sliced grapes also work well. Choose berries that are ripe but firm, and avoid overly soft fruit that will break down when tossed.

→ How do I properly wash spinach for salads?

Fill a large bowl with cold water, submerge spinach leaves, and swish gently to remove dirt. Lift leaves out and repeat if water is cloudy. Dry thoroughly in a salad spinner or pat with paper towels—excess moisture prevents vinaigrette from coating properly.

→ Can I substitute the goat cheese?

Feta offers a salty, tangy alternative that pairs beautifully with berries. Soft goat cheese log can replace crumbled variety. For dairy-free options, try vegan cashew cheese or simply add avocado slices for creaminess without cheese.

→ What protein additions work well?

Grilled chicken breast, baked salmon, or hard-boiled eggs transform this into a complete meal. Shrimp adds a light protein option perfect for warm weather. For vegetarian protein, consider adding quinoa, chickpeas, or toasted hemp seeds.