Pin I used to think salad was just filler until a neighbor handed me a bowl of this at a summer potluck. The sweetness of the berries against the tangy goat cheese completely changed my mind. It was bright, satisfying, and felt like something I'd actually crave. I went home that night and scribbled the idea on a napkin. Now it's my go-to whenever I need something that feels both healthy and indulgent.
The first time I made this for a friend who claimed she hated salad, she asked for seconds. She said it was the goat cheese that won her over, but I think it was the way the vinaigrette clung to the spinach without drowning it. We sat on the porch with our bowls, and she admitted she'd been living off sad desk lunches for weeks. That moment reminded me how much a simple, vibrant dish can shift someone's entire day.
Ingredients
- Fresh baby spinach (150 g): The tender leaves are mild and don't need chopping, plus they hold dressing beautifully without wilting instantly.
- Mixed fresh berries (100 g): Strawberries, blueberries, and raspberries add bursts of sweetness and color, use whatever looks best at the market.
- Goat cheese (60 g): Crumbled goat cheese brings creamy tang that balances the fruit, feta works too if you prefer a firmer bite.
- Toasted walnuts or pecans (50 g): Roughly chopped and toasted, they add crunch and a subtle nutty richness that grounds the salad.
- Red onion (1 small, optional): Thinly sliced for a sharp contrast, soak it in cold water first if you want to mellow the bite.
- Extra virgin olive oil (3 tbsp): The base of the vinaigrette, choose a fruity one that you'd be happy to taste on its own.
- Balsamic vinegar (1.5 tbsp): It adds depth and a hint of sweetness that plays well with the berries.
- Honey or maple syrup (1 tsp): Just enough sweetness to round out the vinegar without making it sugary.
- Dijon mustard (1 tsp): This is the secret emulsifier that holds the dressing together and adds a gentle kick.
- Salt and black pepper: Freshly ground pepper makes all the difference, taste as you go.
Instructions
- Prep the greens and fruit:
- Wash the spinach and berries under cold water, then pat them completely dry with a towel or spin them. Any leftover moisture will dilute your vinaigrette and make everything soggy.
- Build the salad base:
- Toss the spinach, berries, crumbled goat cheese, toasted nuts, and red onion if using into a large bowl. Keep it loose so everything gets coated evenly later.
- 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 it looks smooth and creamy. Taste it on a spinach leaf and adjust the seasoning.
- Dress and toss:
- Drizzle the vinaigrette over the salad just before serving, then use tongs to gently toss everything together. Start with half the dressing and add more if needed, you want every leaf lightly coated, not drenched.
- Serve immediately:
- Transfer to individual bowls or a large serving platter and enjoy right away. This salad is best fresh, before the spinach wilts.
Pin I brought this to a birthday picnic last spring, and it sat next to pasta salads and potato chips. By the end of the afternoon, my bowl was empty and people were asking for the recipe. One friend told me she'd never thought to put fruit in a salad before. It made me realize how something this simple can feel like a small revelation when the ingredients are just right.
Making It Your Own
If you want to turn this into a full meal, toss in some grilled chicken, seared salmon, or a scoop of quinoa. I've also swapped the goat cheese for feta when that's what I have on hand, and it works beautifully. For a nut-free version, try roasted pumpkin seeds or sunflower seeds, they bring the same satisfying crunch. You can even swap spinach for arugula if you want a peppery kick instead of a mild base.
Storing and Serving
This salad doesn't keep well once dressed, so only make what you'll eat in one sitting. If you need to prep ahead, store the washed spinach, prepped berries, and vinaigrette separately in the fridge. Then assemble everything just before serving. Leftover vinaigrette will last up to a week in a sealed jar, just give it a good shake before using again.
Pairing and Serving Ideas
This salad shines alongside grilled fish, roasted chicken, or even a simple soup. It's light enough for a summer lunch but elegant enough to serve at a dinner party. I love pairing it with a crisp Sauvignon Blanc or sparkling water with lemon.
- Serve it as a starter before pasta or risotto.
- Pack it for lunch in a mason jar with dressing on the bottom and greens on top.
- Double the recipe for a crowd, it scales up effortlessly.
Pin This salad has become my favorite way to welcome spring and summer into the kitchen. It's proof that you don't need a long ingredient list or complicated steps to make something that feels special.
Recipe Q&A
- → Can I make this ahead of time?
Prepare the vinaigrette and wash ingredients in advance, but toss everything together just before serving to keep the spinach crisp and berries fresh.
- → What berries work best?
Strawberries, blueberries, and raspberries offer great variety. Fresh blackberries or sliced grapes also work wonderfully in this combination.
- → How do I store leftovers?
Store components separately in airtight containers. The dressed salad is best enjoyed immediately, but undressed leftovers keep for 1-2 days refrigerated.
- → Can I use different nuts?
Yes, pecans, almonds, or sunflower seeds all provide excellent crunch. Toast them lightly beforehand to enhance their natural flavors.
- → Is this suitable for meal prep?
Absolutely. Portion ingredients into separate containers and keep vinaigrette on the side. Combine when ready to eat for optimal texture and freshness.