Spinach and Berry Salad Bowl (Printable)

Fresh spinach, mixed berries, goat cheese, and walnuts in a homemade balsamic vinaigrette.

# 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 thoroughly dry the spinach leaves and berries.
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 Hints:

01 -
  • Ready in 15 minutes flat, which means you can have lunch on the table faster than you can scroll through your phone.
  • The vinaigrette tastes so good you'll want to drizzle it on everything, and once you make it homemade, store-bought dressing feels like a crime.
02 -
  • Dress the salad at the last possible moment—I learned this the hard way after making a beautiful bowl that turned into a soggy mess after sitting in the fridge for even 10 minutes.
  • Make extra vinaigrette because once people taste it, they'll want more than you initially drizzled on, and homemade is so much better than adding more oil and vinegar to the plate.
03 -
  • Toast your own nuts if you have the time—raw nuts taste fine, but toasted ones have a depth that makes the entire salad taste more intentional.
  • Use a jar with a tight lid for the vinaigrette and shake it hard just before serving, which re-emulsifies everything and distributes the flavors evenly.
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