Spinach and Berry Salad Bowl

The Spinach and Berry Salad Bowl is a vibrant and refreshing dish that perfectly balances sweet, savory, and tangy notes. This salad combines nutrient-dense baby spinach with the natural sweetness of fresh berries and the creamy richness of goat cheese, making it an ideal choice for a light lunch or a colorful side dish.

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This bowl is more than just a salad; it is a celebration of fresh produce. The addition of toasted walnuts provides a satisfying crunch, while the optional red onion adds a subtle bite that complements the balsamic vinaigrette beautifully.

Ingredients

• Salad:
• 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)
• Vinaigrette:
• 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 ensure the best texture, use a salad spinner to dry the spinach leaves completely; this helps the vinaigrette adhere better. For the vinaigrette, whisking in a small jar with a lid allows you to shake the ingredients vigorously until they are perfectly emulsified.

Varianten und Anpassungen

You can easily customize this salad to suit your preferences. Substitute the goat cheese with feta or a dairy-free vegan alternative. For a nut-free version, swap the walnuts for roasted pumpkin or sunflower seeds. To transform this into a heartier meal, consider adding grilled chicken or a scoop of cooked quinoa.

Serviervorschläge

This salad is best served immediately after tossing to maintain the crispness of the greens. It pairs beautifully with a crisp glass of Sauvignon Blanc, making it a sophisticated addition to a summer brunch or dinner party.

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With its combination of fresh fruit, greens, and a tangy dressing, this Spinach and Berry Salad Bowl is a simple yet elegant meal that celebrates healthy, flavorful ingredients. Enjoy it fresh and share it with friends!

Frequently Asked Questions

→ Can I make this salad ahead of time?

Prepare ingredients separately in advance. Wash spinach and berries, store in airtight containers. Keep vinaigrette in a jar. Assemble just before serving to maintain freshness and prevent wilting.

→ What other berries work well in this bowl?

Strawberries, blueberries, and raspberries are classic choices. Blackberries, sliced strawberries, or even pomegranate arils add variety. Choose whatever looks freshest and sweetest at your market.

→ How do I make this vegan?

Replace goat cheese with crumbled vegan feta or skip entirely. Use maple syrup instead of honey in the vinaigrette. Add avocado slices for creaminess if desired.

→ Can I add protein to make it more filling?

Grilled chicken breast, shrimp, or baked salmon work beautifully. For plant-based protein, try quinoa, chickpeas, or hemp seeds. Add about 100g protein per serving.

→ How long does the vinaigrette keep?

Store in a sealed jar in the refrigerator for up to one week. The olive oil may solidify when cold—let sit at room temperature for 10 minutes and shake well before using.

→ What nuts pair best with the berries?

Walnuts and pecans provide excellent earthy contrast to sweet berries. Almonds, hazelnuts, or pumpkin seeds also work well. Toast nuts lightly for enhanced flavor and crunch.