Spinach and Berry Salad Bowl

The Spinach and Berry Salad Bowl is a vibrant celebration of fresh, seasonal ingredients. This refreshing salad brings together tender baby spinach, juicy mixed berries, and creamy goat cheese for a delightful contrast of flavors and textures that works perfectly as a light lunch or a colorful side dish.

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What makes this dish truly stand out is the interplay between the crunchy toasted walnuts and the velvety goat cheese. Drizzled with a tangy homemade balsamic vinaigrette, every bite offers a sophisticated taste profile that is both simple to prepare and impressively elegant for any occasion.

Ingredients

• 150 g (5 oz) fresh baby spinach
• 100 g (3.5 oz) mixed fresh berries (strawberries, blueberries, raspberries)
• 60 g (2 oz) goat cheese, crumbled
• 50 g (1.75 oz) toasted walnuts or pecans, roughly chopped
• 1 small red onion, thinly sliced (optional)
• 3 tbsp extra virgin olive oil
• 1.5 tbsp balsamic vinegar
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions

Step 1

Wash and dry the spinach leaves and berries thoroughly.

Step 2

In a large salad bowl, combine the spinach, berries, goat cheese, nuts, and red onion (if using).

Step 3

In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.

Step 4

Drizzle the vinaigrette over the salad just before serving.

Step 5

Toss gently to combine and serve immediately.

Zusatztipps für die Zubereitung

To prevent the salad from becoming soggy, ensure the spinach leaves and berries are completely dry before assembling. For the best texture and aroma, toast the walnuts or pecans in a dry pan for a few minutes before roughly chopping them.

Varianten und Anpassungen

You can easily adapt this recipe by substituting goat cheese with feta or a vegan cheese alternative. For a nut-free version, swap the walnuts for roasted pumpkin seeds or almonds. To transform this salad into a more substantial meal, consider adding grilled chicken or cooked quinoa.

Serviervorschläge

This vibrant bowl serves well as a standalone light lunch or as a side to main courses. It pairs exceptionally well with a glass of crisp Sauvignon Blanc, making it an excellent choice for a summer brunch or a sophisticated dinner party.

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Enjoy the crisp, clean flavors of this Spinach and Berry Salad Bowl, a dish that proves healthy eating can be both easy and incredibly delicious. Whether shared with friends or enjoyed as a quick meal, it brings a touch of freshness to any table.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the ingredients in advance. Wash and dry the spinach and berries separately, store in the refrigerator. Toast the nuts and make the vinaigrette up to 3 days ahead. Assemble just before serving to maintain freshness.

→ What other berries work well in this salad?

Beyond strawberries, blueberries, and raspberries, you can use blackberries, sliced fresh figs, or pomegranate arils. Dried cranberries or cherries also add wonderful sweetness and texture.

→ How do I properly wash spinach?

Fill a large bowl with cold water, submerge the spinach leaves, and swish gently. Lift the leaves out, leaving any dirt or sand at the bottom. Repeat if necessary, then dry thoroughly using a salad spinner or clean towels.

→ Can I substitute the goat cheese?

Absolutely. Feta provides a salty tang, while bleu cheese adds bold flavor. For a dairy-free option, try vegan cheese or sliced avocado for creaminess without the dairy.

→ What proteins can I add to make it more filling?

Grilled chicken breast, shrimp, or hard-boiled eggs work beautifully. For plant-based protein, add quinoa, chickpeas, or hemp seeds. Any of these transform this side into a complete meal.

→ How long does the vinaigrette keep?

The homemade balsamic vinaigrette stays fresh in an airtight container in the refrigerator for up to one week. Give it a good shake or whisk before using as ingredients may separate slightly when stored.