Spinach Berry Salad Bowl (Printable Version)

Fresh spinach, berries, goat cheese, and walnuts with homemade balsamic honey dressing. A light, vibrant bowl ready in 15 minutes.

# 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

# How-to Steps:

01 - Wash and dry the spinach leaves and berries thoroughly using paper towels or a salad spinner.
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 and well combined.
04 - Drizzle the vinaigrette over the salad just before serving to maintain crispness.
05 - Toss gently with salad tongs to combine all ingredients evenly and serve immediately.

# Expert Advice:

01 -
  • It takes fifteen minutes from fridge to table, making it perfect for those days when hunger strikes but your energy doesn't.
  • The combination of creamy goat cheese, sweet berries, and peppery spinach feels indulgent without weighing you down.
  • You can prep everything the night before and dress it just before eating, which means a stress-free lunch ready whenever you need it.
02 -
  • If you dress the salad too far in advance, the spinach wilts and the berries start to break down, so save this step until you're actually ready to eat.
  • The mustard and honey are what keep the oil and vinegar from separating back into two layers; leave them out and you'll have a dressing that's watery and disappointing.
03 -
  • If your balsamic is very strong or acidic, balance it by adding an extra half teaspoon of honey; taste and adjust until it feels right to you.
  • Toast your own nuts if you can; they'll taste fresher and more vibrant than pre-toasted versions sitting on a shelf.
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