Save The first bowl of this salad I ever assembled was on a Tuesday morning when I realized I had nothing green left in the fridge except a lonely bag of spinach. I tossed in some berries that were about to turn, crumbled in a bit of leftover goat cheese, and drizzled on a quick vinaigrette I whisked together without measuring. That haphazard bowl became my go-to whenever I need something bright, fast, and satisfying. Now I keep berries and nuts stocked just so I can throw this together without thinking twice.
I made this salad for a friend who swore she hated goat cheese, and I watched her pause after the first forkful, then quietly finish the entire bowl. She didnt say much, but she asked for the recipe before she left. Sometimes food changes minds more gently than words ever could. That afternoon taught me that a well-balanced bite can soften even the firmest opinions.
Ingredients
- Fresh baby spinach (150 g): Choose tender young leaves that havent started to wilt, they carry the whole salad and need to feel crisp and alive in your mouth.
- Mixed fresh berries (100 g): Strawberries, blueberries, and raspberries work beautifully here, their natural sweetness cuts through the tangy dressing and adds little bursts of juice.
- Goat cheese (60 g, crumbled): The creamy, tangy funk of goat cheese is what makes this salad memorable, but feta or a soft vegan cheese will step in gracefully if needed.
- Toasted walnuts or pecans (50 g, chopped): Toasting them for a few minutes brings out their oils and deepens their flavor, turning them from an afterthought into a crunchy highlight.
- Small red onion (thinly sliced, optional): A few translucent rings add a sharp bite that wakes up the whole bowl, but skip it if raw onion isnt your thing.
- Extra virgin olive oil (3 tbsp): Use a fruity, good quality oil since its the base of your vinaigrette and youll taste every drop.
- Balsamic vinegar (1.5 tbsp): The dark, sweet acidity of balsamic ties the berries and greens together in a way that feels almost luxurious.
- Honey or maple syrup (1 tsp): Just a touch of sweetness rounds out the vinegars sharpness and helps the dressing cling to the leaves.
- Dijon mustard (1 tsp): This is the secret emulsifier that keeps your vinaigrette smooth and gives it a subtle kick.
- Salt and freshly ground black pepper: Season to taste, the salt will make the berries taste sweeter and the greens more vibrant.
Instructions
- Prep your greens and berries:
- Wash the spinach and berries under cold water, then spin or pat them completely dry so the vinaigrette clings instead of sliding off. Wet greens are the enemy of a good dressed salad.
- Build the bowl:
- In a large salad bowl, layer the spinach first, then scatter the berries, crumbled goat cheese, toasted nuts, and thin red onion slices evenly across the top. Dont toss yet, let everything sit pretty for a moment.
- Whisk the vinaigrette:
- In a small bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper, then whisk or shake vigorously until the mixture turns glossy and thick. Taste it and adjust the sweetness or tang as you like.
- Dress and toss:
- Drizzle the vinaigrette over the salad just before serving, then toss gently with your hands or tongs so every leaf gets a light coating. Serve immediately while everything is still crisp and bright.
Save I brought this salad to a potluck once and someone asked if I had ordered it from a cafe because it looked too pretty to be homemade. That small compliment made me realize how much joy there is in feeding people something colorful and nourishing. Food doesnt have to be complicated to feel like a gift.
Customizing Your Bowl
This salad is endlessly flexible and welcomes whatever you have in your pantry or fridge. Swap the goat cheese for crumbled feta if you want something saltier, or use a soft cashew cheese if youre avoiding dairy. If tree nuts are an issue, roasted pumpkin seeds or sunflower seeds add the same satisfying crunch without the allergen risk. For a heartier meal, toss in some grilled chicken, seared salmon, or a scoop of cooked quinoa to turn this side into a complete lunch.
Storing and Serving
This salad is best enjoyed fresh, but if you need to prep ahead, keep the components separate in airtight containers and assemble just before eating. The washed spinach will stay crisp for up to two days in the fridge if its completely dry, and the vinaigrette will keep for a week in a sealed jar. Berries should be washed only right before use or theyll turn mushy. If youre packing this for lunch, bring the dressing on the side and pour it on at the last second.
Wine and Pairing Ideas
This salad shines alongside a crisp, chilled Sauvignon Blanc or a dry Rosé, both of which mirror the bright acidity of the vinaigrette and complement the sweetness of the berries. If youre serving it as a side, it pairs beautifully with grilled fish, roasted chicken, or a simple pasta. The flavors are light enough not to compete but bold enough to hold their own on any table.
- Try pairing it with a crusty baguette and a soft cheese board for an easy summer lunch.
- Serve it after a rich main course to cleanse the palate with something fresh and tangy.
- Double the recipe for gatherings because people always come back for seconds.
Save This salad has become my answer to boring weekday lunches and last minute dinner sides alike. I hope it brings as much color and ease to your table as it does to mine.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Prepare all ingredients separately and store in the refrigerator. Keep the vinaigrette in a sealed jar and toss everything together just before serving to maintain crispness and prevent wilting.
- → What other berries work well in this salad?
Blackberries, sliced strawberries, and fresh blueberries are excellent choices. You can also add sliced grapes or pomegranate seeds during winter months when fresh berries are less available.
- → How do I properly wash spinach for salads?
Submerge spinach in cold water, swish gently to remove dirt, then lift leaves out (don't pour water through as sand settles). Repeat if needed, then dry thoroughly with a salad spinner or clean towels.
- → Can I substitute the goat cheese?
Feta cheese provides a salty alternative, while blue cheese adds bold flavor. For dairy-free options, try crumbled vegan cheese or avocado slices for creaminess without dairy.
- → What's the best way to store leftover vinaigrette?
Keep the vinaigrette in a glass jar with a tight lid in the refrigerator for up to one week. Let it come to room temperature and shake well before using, as the oil may solidify when cold.
- → How can I make this more filling as a main dish?
Add grilled chicken breast, sliced steak, or shrimp for protein. Quinoa, farro, or chickpeas work beautifully for vegetarian options, making it a satisfying complete meal.