Spinach Berry Salad Bowl

This Spinach and Berry Salad Bowl is a refreshing dish that perfectly captures the essence of a light and vibrant meal. Featuring tender baby spinach, juicy mixed berries, and creamy goat cheese, it’s an ideal choice for a quick lunch or a colorful side for your next gathering.

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The homemade balsamic vinaigrette adds a zesty finish that ties the crunch of the toasted nuts and the richness of the goat cheese together beautifully. It is a versatile recipe that fits seamlessly into vegetarian and gluten-free diets.

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

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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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

For the best results, ensure your spinach is completely dry after washing so the vinaigrette coats the leaves evenly rather than pooling at the bottom. Whisking the dressing until it is fully emulsified ensures a consistent flavor in every bite.

Varianten und Anpassungen

You can substitute goat cheese with feta or a vegan cheese alternative if desired. To make the salad nut-free, swap the walnuts or pecans for toasted sunflower or pumpkin seeds. For a more substantial meal, consider adding grilled chicken or cooked quinoa.

Serviervorschläge

This salad pairs excellently with a crisp Sauvignon Blanc. Serve it as a stand-alone light dinner or as a vibrant side dish to grilled proteins or crusty bread.

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Whether enjoyed on a warm afternoon or as a fresh start to a meal, this Spinach and Berry Salad Bowl is a simple yet elegant dish that is sure to impress.

Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

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Recipe FAQs

→ Can I make this salad ahead of time?

Prepare ingredients separately and store in the refrigerator. Combine everything and drizzle with vinaigrette just before serving to maintain freshness and prevent wilting.

→ What other berries work well in this bowl?

Blackberries, sliced strawberries, fresh blueberries, and raspberries all work beautifully. You can also add sliced grapes or pomegranate seeds for variety.

→ How do I make this dairy-free?

Replace goat cheese with vegan feta alternatives or simply add avocado slices for creaminess. The vinaigrette is naturally dairy-free.

→ Can I add protein to make it more filling?

Grilled chicken breast, hard-boiled eggs, quinoa, or chickpeas make excellent protein additions while complementing the fresh flavors.

→ How long does the vinaigrette last?

The vinaigrette stays fresh in an airtight container in the refrigerator for up to one week. Shake or whisk well before using.

→ What nuts work best for this salad?

Walnuts and pecans offer excellent crunch and flavor. Almonds, cashews, or pumpkin seeds also work well for different textures and tastes.