Spinach and Berry Salad Bowl (Printable Version)

Tender spinach tossed with fresh berries, crumbled goat cheese, toasted nuts, and zesty balsamic dressing for a light and vibrant meal.

# 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 (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 using a salad spinner or clean towel.
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 Tips:

01 -
  • It comes together in fifteen minutes, which means weeknight dinner without the scramble or stress.
  • The flavors surprise you—sweet berries playing against tangy cheese and peppery greens creates a complexity that feels restaurant-worthy but tastes like home.
  • You can build it ahead, keep components separate, and assemble when hunger strikes, making it perfect for meal prep days.
02 -
  • Wet spinach is the enemy of a good salad—I learned this by making several sad, soggy bowls before realizing that patience with the paper towels actually matters.
  • The vinaigrette should taste almost aggressive on its own; it mutes slightly once it coats the leaves, so don't hold back on the vinegar or mustard.
03 -
  • Make the vinaigrette in a mason jar and shake it vigorously instead of whisking; it emulsifies faster and you can store leftovers in the same container.
  • If you're prepping for meal prep, keep everything separate and only dress each portion right before eating—this is the single biggest difference between a salad that's crisp the next day and one that's turned to mush.
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