Save A refreshing Spinach and Berry Salad Bowl is the perfect way to enjoy a light lunch or a vibrant side dish. This recipe features tender baby spinach combined with juicy, seasonal berries, creamy goat cheese, and the satisfying crunch of toasted walnuts, all brought together by a tangy homemade balsamic vinaigrette.
Save Whether you are serving this for a summer brunch or as a quick weekday meal, the combination of fresh ingredients ensures a burst of flavor in every bite. It is a versatile dish that is both vegetarian and gluten-free, catering to various dietary needs without sacrificing taste.
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 ensure your salad stays crisp, make sure the spinach and berries are completely dry before assembling. Using a small jar to shake the vinaigrette ingredients is a highly effective way to achieve a perfectly emulsified dressing.
Varianten und Anpassungen
Substitute the goat cheese with feta or a vegan cheese alternative if desired. For a nut-free version, swap the walnuts or pecans for roasted pumpkin seeds or sunflower seeds. You can also add grilled chicken or cooked quinoa to make the salad a more substantial main meal.
Serviervorschläge
This salad pairs beautifully with a crisp Sauvignon Blanc. It works well as a standalone light lunch or as a refreshing side to grilled fish or roasted vegetables.
Save With only 220 calories per serving and a wealth of vitamins, this Spinach and Berry Salad Bowl is a healthy addition to any recipe collection. Enjoy the simple, fresh flavors of this easy-to-make dish.
Recipe FAQ
- → Can I prepare this salad in advance?
Prepare ingredients separately ahead of time. Wash and dry spinach, store berries in the fridge, and keep vinaigrette in a sealed jar. Combine everything just before serving to maintain freshness and prevent wilting.
- → What berries work best in this salad?
Strawberries, blueberries, and raspberries are excellent choices. You can also use blackberries or sliced fresh figs when in season. Frozen berries are not recommended as they become too soft and watery.
- → How can I make this dairy-free?
Replace goat cheese with vegan feta alternatives or simply omit cheese entirely. You can add avocado slices for creaminess or extra nuts for more substance and richness without dairy.
- → What protein options work well?
Grilled chicken breast, pan-seared shrimp, or baked salmon make excellent additions. For plant-based protein, try quinoa, chickpeas, or hemp seeds sprinkled on top before tossing.
- → How long does the vinaigrette keep?
The homemade vinaigrette stays fresh in a sealed jar in the refrigerator for up to one week. Give it a good shake or whisk before using, as ingredients may separate when stored.
- → Can I use a different nut?
Yes, almonds, cashews, or pecans work wonderfully. For nut-free versions, try toasted pumpkin seeds, sunflower seeds, or add extra crunch with sliced cucumber or radish.