Description
Make your summer table pop with this gorgeous Berry Spinach Salad that tastes like sunshine in a bowl. Fresh, vibrant, and ready in minutes.
Ingredients
Scale
- 6 cups (180g) fresh baby spinach, washed and dried thoroughly
- 1 cup (150g) fresh blueberries, rinsed and patted dry
- 1 cup (125g) fresh raspberries, gently rinsed and patted dry
- 1/2 cup (50g) thinly sliced red onion
- 1/3 cup (40g) crumbled feta or goat cheese
- 1/2 cup (60g) sliced almonds or chopped walnuts, toasted
- 1/4 cup (30g) pumpkin seeds (optional)
- 2 tablespoons (30ml) raspberry or blueberry vinegar
- 3 tablespoons (45ml) extra virgin olive oil
- 1 tablespoon (15ml) honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- In a small bowl, whisk together vinegar, honey, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified.
- Toast almonds or walnuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Set aside to cool.
- Place spinach in a large salad bowl and add sliced red onion.
- Gently add blueberries and raspberries to the spinach mixture. Top with toasted nuts, pumpkin seeds, and crumbled cheese.
- Just before serving, drizzle about half the dressing over the salad and toss gently to avoid crushing the berries. Serve immediately with remaining dressing on the side.