Spinach and Berry Salad Bowl

There's something about the moment you cut into a perfectly ripe strawberry and the juice runs down your fingers—that's when I knew this salad had to become a regular thing in my kitchen. My friend Sarah showed up one afternoon with a container of berries from the farmer's market, and we ended up throwing together whatever greens and cheese we had on hand. What started as improvisation became the salad I make whenever I need something that feels both nourishing and celebratory.

I made this for my book club last summer, and watching everyone's faces light up when they tasted the balsamic vinaigrette was worth every second of prep. One guest asked for the recipe three times before the evening ended, and I realized then that simple food prepared with intention speaks louder than complicated dishes ever could.

Ingredients

• Fresh baby spinach (150 g): The tender leaves wilt slightly when the warm vinaigrette hits them, which somehow makes them taste sweeter and more delicate than raw spinach alone.
• Mixed fresh berries (100 g): Strawberries, blueberries, and raspberries work beautifully together, but honestly, use whatever looks best at your market—the tartness of each berry type matters more than matching a recipe exactly.
• Goat cheese, crumbled (60 g): This tangy, creamy element is what transforms the salad from just vegetables into something with real character and depth.
• Toasted walnuts or pecans (50 g): The toasting step makes all the difference; it brings out oils and flavors that raw nuts simply cannot deliver.
• Red onion, thinly sliced (1 small, optional): A thin slice adds a sharp bite that keeps everything from feeling too sweet, though you can skip it if you prefer a gentler flavor profile.
• Extra virgin olive oil (3 tbsp): Quality matters here since it's a starring ingredient, not a supporting player hiding in the background.
• Balsamic vinegar (1.5 tbsp): The aged varieties taste rounder and less harsh than younger vinegars, but use what you have.
• Honey or maple syrup (1 tsp): This small amount balances the acidity without making the vinaigrette taste sweet.
• Dijon mustard (1 tsp): It acts as an emulsifier and adds a subtle complexity that helps the dressing come together smoothly.
• Salt and freshly ground black pepper: Taste as you go and season in layers rather than all at once.

Instructions

Wash and Dry Everything Properly:

Wet salad leaves become soggy and sad, so take the extra minute to dry them thoroughly in a salad spinner or on clean kitchen towels. Pat the berries dry too—excess moisture is the enemy of a crisp salad.

Build the Salad Base:

Toss the spinach, berries, goat cheese crumbles, nuts, and onion together in a large bowl, using your hands to combine everything gently so you don't bruise the delicate leaves. This mixing step is almost meditative if you let it be.

Make the Vinaigrette:

Whisk the olive oil, balsamic vinegar, honey, and mustard together in a small bowl or jar until it looks slightly thickened and cohesive rather than separated. Season with salt and pepper, then taste it on a spinach leaf to make sure it has the balance you want.

Dress at the Last Moment:

Drizzle the vinaigrette over your salad just before serving, using about two-thirds of it and saving the rest in case someone wants more. The contrast between the warm dressing and cool salad is part of what makes this dish special.

Toss and Serve Immediately:

Use salad tongs or your hands to gently combine everything, coating the leaves evenly. Serve right away while the spinach still has some structure and the berries haven't started to weep into the dressing.

Save

My daughter asked me to pack this in her lunch box for school, and months later, her teacher mentioned that the classroom always smelled like fresh berries on the days she brought it. That small comment reminded me that food carries memory and care in ways we don't always anticipate.

Variations That Work Just as Well

Swap the goat cheese for crumbled feta if you want something saltier and more pungent, or try a creamy vegan cheese if you're avoiding dairy. Almonds and pumpkin seeds both stand in beautifully for walnuts and pecans, bringing their own toasted warmth to the bowl. If you want to make this more of a main course, grilled chicken, warm quinoa, or chickpeas all turn it into something substantial enough for dinner.

The Vinaigrette Secret

I used to think vinaigrettes needed to be balanced in exact proportions, but what I've learned is that your palate is the only measuring tool that matters. Start with the recipe, but taste as you adjust—add more honey if you want sweetness, more vinegar if you love tartness, more mustard if you want that sharp bite to come through stronger.

Why This Salad Feels Like a Celebration

There's something about the visual composition of this bowl—the jewel tones of the berries against the deep green spinach, the white crumbles of cheese scattered across—that makes it feel special even when you're eating alone at your kitchen counter. The flavors work in harmony without any single ingredient overpowering the others, which teaches you something about balance in cooking and in life.

• Serve this on your best bowls or plates; the presentation matters because it affects how the food tastes and feels.
• Make extra vinaigrette and keep it in a jar in your refrigerator for up to a week; it works on almost any green salad you throw together.
• Eat this during berry season when the fruit is at its peak, but don't skip it in other months—even frozen berries bring their own charm to the bowl.

Save

This salad has become my answer to the question of what to make when you want something nourishing but don't want to spend hours in the kitchen. It reminds me that the best recipes are often the simplest ones, the ones that get made again and again because they just work.

Recipe FAQs

→ Can I substitute goat cheese with other cheeses?

Yes, feta or vegan cheese work well as alternatives, providing similar creaminess and tang.

→ What nuts are recommended for this salad?

Toasted walnuts or pecans add crunch and flavor, but almonds or pumpkin seeds are good substitutes.

→ How should the vinaigrette be prepared?

Whisk together extra virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.

→ Can this salad be made ahead of time?

It's best enjoyed fresh to maintain the texture of spinach and berries; keep vinaigrette separate until serving.

→ Is this suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it ideal for gluten-sensitive individuals.