Spinach and Berry Salad Bowl

There's something almost meditative about assembling a spinach and berry salad on a Tuesday afternoon when the farmers market has just restocked their berry cases. I wasn't always a salad person—until my neighbor handed me a container of warm goat cheese and said, "Trust me, try this with the raspberries." That single combination shifted how I thought about lunch entirely. Now I find myself making variations of this bowl constantly, each one a little different depending on what caught my eye at the market that morning.

I remember bringing this to a potluck where everyone was stressed about what to contribute, and somehow this humble bowl became the thing people actually went back for. Someone asked if I'd used store-bought dressing, and when I said no, they looked genuinely surprised. That's when I realized the magic wasn't in complicated ingredients—it was in treating each component with care and letting them speak for themselves.

Ingredients

• Fresh baby spinach (150 g): The tender young leaves matter here—they'll wilt slightly from the warm vinaigrette without becoming mushy, creating this perfect tender texture that mature spinach just won't give you.
• Mixed fresh berries (100 g): Strawberries, blueberries, and raspberries together create pops of different sweetness and tartness, but honestly use whatever looks best at your market that day.
• Goat cheese, crumbled (60 g): The tanginess cuts through everything beautifully, and if you buy it in a log and crumble it yourself rather than using pre-crumbled, it stays fresher and less clumpy.
• Toasted walnuts or pecans (50 g): The toasting is non-negotiable—it wakes up the nutty flavor and gives you that satisfying crunch that makes the whole salad feel substantial.
• Red onion, thinly sliced (1 small, optional): I learned to slice this paper-thin after one experience where thick chunks overpowered everything else, but if raw onion isn't your thing, simply leave it out.
• Extra virgin olive oil (3 tbsp): This is where quality genuinely matters because there's nothing to hide behind—use something you actually enjoy tasting.
• Balsamic vinegar (1.5 tbsp): The good stuff has a gentle sweetness that works with the berries instead of fighting them.
• Honey or maple syrup (1 tsp): This small amount balances the vinegar's sharpness without making the dressing sweet.
• Dijon mustard (1 tsp): An emulsifier that also adds a subtle depth—don't skip it thinking it's optional.
• Salt and freshly ground black pepper: Taste as you go because the berries' sweetness means you might need more seasoning than you'd expect.

Instructions

Wash and dry everything thoroughly:

Wet spinach and berries will dilute your dressing and make the salad soggy within minutes. I use a salad spinner for the spinach and gently pat berries dry with paper towels—it takes an extra minute but changes everything.

Build the base:

In your large bowl, combine the spinach, berries, goat cheese crumbles, nuts, and red onion if you're using it. Think of this as composing a painting where each element gets its own space rather than throwing everything in at once.

Emulsify the dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and mustard until they actually combine into something unified rather than separated. You'll feel the texture change under the whisk—that's when you know it's working.

Season to taste:

Add salt and pepper to the dressing, then taste it straight from the spoon. It should taste a bit more intense than you ultimately want because the spinach will dilute it slightly.

Dress and serve immediately:

Drizzle the vinaigrette over the salad and toss gently using your hands or salad tongs—rough handling bruises the berries and spinach. Serve right away so everything stays crisp and bright.

Save

There was a moment last spring when I made this salad for someone who'd mentioned they were going through a rough patch. They ate the whole bowl while telling me about their week, and by the end they said it was the first meal that week that actually felt like nourishment instead of obligation. Food doesn't heal everything, but somehow the care in assembling it can matter more than the ingredients themselves.

Why This Salad Works

The secret is contrast—you've got soft spinach against crunchy nuts, creamy cheese against tart berries, sweet fruit against tangy vinegar. Nothing here is trying to be the star; instead, each component makes the others shine brighter. I've found that the best salads aren't complicated recipes but thoughtful combinations where every texture and flavor has a purpose.

When to Make This

Honestly, this works year-round depending on what berries are available. Summer feels obvious when everything is fresh and abundant, but winter versions with frozen berries thawed and slightly warmed create this almost compote quality that pairs differently with the goat cheese. Spring and fall are when I make it most though—when the daylight changes and you crave something bright but not heavy.

Variations and Additions

This is one of those recipes that invites tinkering without breaking. I've added grilled chicken for dinner versions, swapped the goat cheese for feta when I wanted something briny, and even experimented with different nut butters drizzled over the top. The base is forgiving as long as you respect the balance of flavors and textures.

• Toss in some pumpkin seeds or sunflower seeds if tree nuts aren't an option—they add that essential crunch without changing the flavor profile.
• For something more filling, add 100g of cooked quinoa or farro after the dressing, which turns this into a complete meal.
• Try vegan goat cheese if you want the tang without dairy, or skip it entirely and rely on the nuts for richness.

Save

This salad taught me that sometimes the best meals aren't the ones with the longest ingredient lists—they're the ones where you've chosen each element deliberately. Come back to it whenever you need something that tastes like care.

Recipe FAQs

→ Can I make this salad 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 in this salad?

Strawberries, blueberries, and raspberries offer excellent sweetness and color. Blackberries or sliced fresh fruit like peaches also work beautifully.

→ How do I make this dairy-free?

Replace goat cheese with vegan feta alternatives or simply add sliced avocado for creaminess without dairy. The vinaigrette remains naturally dairy-free.

→ Can I add protein to make it a complete meal?

Grilled chicken breast, baked salmon, or cooked quinoa transform this into a hearty main dish while maintaining its fresh, vibrant character.

→ How long does the vinaigrette stay fresh?

The homemade vinaigrette keeps well refrigerated in an airtight jar for up to one week. Give it a good shake or whisk before using again.