Save There's something about the first warm day of spring that made me crave something bright and alive on my plate. I'd been eating the same heavy winter meals for months, and then one afternoon, while restocking my fridge, I noticed a punnet of strawberries catching the light and a bunch of spinach that looked impossibly green. Within minutes, I'd thrown together this salad, and honestly, it felt like I was eating sunshine. That simple bowl became my go-to whenever I needed to feel refreshed and reminded that good food doesn't require hours at the stove.
I made this salad for my sister when she came over unexpectedly, stressed about her new job and swearing she had no appetite. She sat down, took one bite, and something shifted in her shoulders. We ended up talking for two hours over this bowl, and she came back the next week asking for the recipe. Sometimes food does more than fill your stomach; it creates the space for real conversation.
Ingredients
- Fresh baby spinach (150 g): The tender leaves are delicate enough to eat raw and mild enough not to overpower the berries, but make sure you dry them well or they'll make your salad weep.
- Mixed fresh berries (100 g): Use whatever looks good at the market—strawberries, blueberries, and raspberries are my trio, but blackberries work beautifully too, and their tartness balances the sweetness.
- Goat cheese, crumbled (60 g): The tangy creaminess here is non-negotiable; it's what transforms this from just a side salad into something memorable and special.
- Toasted walnuts or pecans (50 g): Toasting them first brings out their nutty depth and gives the salad that crucial textural contrast that keeps each bite interesting.
- Red onion, thinly sliced (1 small, optional): If you like a little bite and color contrast, slice it thin so it doesn't overpower everything else.
- Extra virgin olive oil (3 tbsp): The quality of your oil matters here since there's nowhere to hide; use one you actually enjoy tasting.
- Balsamic vinegar (1.5 tbsp): This is the backbone of the dressing, adding sweetness and depth that ties all the flavors together.
- Honey or maple syrup (1 tsp): Just enough to smooth out the acidity and help the dressing emulsify into something silky.
- Dijon mustard (1 tsp): A small amount adds complexity and helps the vinaigrette cling to the leaves instead of pooling at the bottom.
- Salt and freshly ground black pepper: Taste as you go; this is your chance to adjust everything to your liking.
Instructions
- Wash and dry everything thoroughly:
- Wet spinach will dilute your dressing and make the whole salad soggy, so spend a moment patting things dry with a clean kitchen towel or use a salad spinner if you have one. This small step makes a real difference in how the finished salad tastes and feels.
- Assemble the base:
- Toss the spinach into your large bowl, then scatter the berries, goat cheese, nuts, and red onion on top. Don't mix it all together yet; let each ingredient stay visible so you can appreciate the colors.
- Make the vinaigrette:
- Combine the oil, vinegar, honey, and mustard in a small jar and shake it vigorously for about thirty seconds until it's cloudy and emulsified. If you're using a bowl and whisk, keep whisking until the mixture thickens slightly and becomes glossy.
- Dress and toss with care:
- Drizzle the vinaigrette over the salad just before serving, then use salad tongs to gently turn everything together so every leaf gets coated without bruising the berries or crumbling the cheese into dust.
Save Last summer, I brought this salad to a potluck at my partner's family gathering, and I watched as people kept coming back for more, surprised that something this simple could taste this good. His grandmother even asked if there was a secret ingredient, and when I told her it was just fresh, quality ingredients treated gently, she nodded like I'd said something wise. That's when I realized this salad wasn't fancy; it was honest.
When to Make This Salad
Spring and summer are obvious times, but I've made this in winter too when I need a reminder that fresh flavors still exist. It works as a light lunch on its own, a vibrant side dish next to grilled fish or chicken, or even a starter that sets the tone for a meal. The beauty is that it adapts to whatever mood you're in or whatever's in season.
Playing with Variations
Goat cheese isn't for everyone, so I've swapped it for crumbled feta when that's what I had, and the salad was still delicious—just a different kind of tangy and salty. The nuts are flexible too; I've used almonds, pecans, and even roasted seeds when I wanted to avoid tree nuts. Once I added grilled chicken and leftover quinoa to make it more substantial for dinner, and it went from light side dish to proper meal.
Make-Ahead and Storage Tips
You can wash and dry your spinach and berries the night before and store them separately in containers; the vinaigrette keeps in a jar in the fridge for up to three days. Just shake it again before using since it will separate as it sits. Toss everything together only when you're ready to eat, and you'll have a fresh, crisp salad every single time.
- Keep the vinaigrette in a jar with a tight lid so you can just shake it up whenever you need it.
- If you're packing this for lunch, bring the dressing separately and dress it just before eating.
- The salad is best eaten within an hour of dressing, while the spinach is still perky and the nuts are still crunchy.
Save This salad reminds me that cooking doesn't always mean complicated or time-consuming. Sometimes the best meals are just good ingredients treated with a little care and attention.
Recipe FAQ
- → Can I make this salad ahead of time?
Prepare all ingredients separately and store in the refrigerator. Combine the salad elements and add dressing just before serving to keep everything fresh and crisp.
- → What berries work best in this salad?
Strawberries, blueberries, and raspberries create a beautiful mix. You can also use blackberries or sliced fresh fruit like peaches when berries aren't in season.
- → How can I make this vegan?
Replace goat cheese with vegan feta or cashew cheese. Swap honey for maple syrup in the vinaigrette. The result remains creamy and delicious.
- → What protein can I add for a complete meal?
Grilled chicken breast, pan-seared salmon, or cooked quinoa work beautifully. You can also add chickpeas or hard-boiled eggs for plant-based protein.
- → How long does the vinaigrette keep?
Store the dressing in an airtight container in the refrigerator for up to one week. Give it a good shake or whisk before using to re-emulsify.
- → Can I use a different nut?
Almonds, pecans, or cashews work wonderfully. For nut allergies, try toasted pumpkin seeds or sunflower seeds for that essential crunch.