Spinach Berry Salad Bowl (Printable format)

Tender spinach meets sweet berries, creamy goat cheese, and toasted walnuts in a zesty balsamic vinaigrette. Perfect for quick, healthy meals.

# What You’ll 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 (optional)

→ 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 if using
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 15 minutes, which means fresh lunch on even the busiest days without any cooking stress.
  • The contrast of creamy goat cheese against tart berries and peppery greens creates a flavor moment that tastes more complicated than it actually is.
  • It's naturally vegetarian and gluten-free, so it works for almost every table without fuss or substitution anxiety.
02 -
  • Don't dress the salad until the very moment you're about to eat it, or the spinach will wilt and the whole thing becomes sad and waterlogged by the time it reaches the table.
  • The Dijon mustard is not optional if you want your vinaigrette to hold together; it's the tiny miracle that keeps oil and vinegar from immediately breaking apart and separating on the plate.
03 -
  • Make your vinaigrette in a mason jar and shake it vigorously for thirty seconds; the shaking action emulsifies it better than whisking and it stays together longer.
  • Toast your own nuts a day ahead in a dry skillet over medium heat, listening for them to become fragrant; this step alone makes the salad taste exponentially better than using store-bought toasted nuts.
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