Save I was standing at the farmers market one June morning, arms full of berry cartons I absolutely did not need, when the woman at the spinach stand asked if I was making something special. I shrugged and said maybe a salad, and she smiled like she knew a secret. She handed me a bunch of the darkest, softest baby spinach and told me to add goat cheese and something crunchy. That afternoon, I tossed it all together with whatever vinaigrette I had on hand, and it became the salad I make whenever I want to feel like summer is still possible.
I brought this to a picnic once, in a big glass bowl with the dressing on the side, and my friend who claims to hate salads went back for seconds. She kept asking what was in it, like there was some magic ingredient she was missing. There wasnt. It was just fresh spinach, ripe berries, and the kind of contrast that makes your taste buds pay attention. Since then, its been my go-to whenever I need to convince someone that salad can be the main event.
Ingredients
- Fresh baby spinach (150 g): Look for leaves that are dark green and tender, the kind that dont need much more than a rinse and a spin to be ready.
- Mixed fresh berries (100 g): Strawberries, blueberries, and raspberries bring sweetness and a pop of color, use whatever looks best that day at the market.
- Goat cheese (60 g, crumbled): The creamy tang cuts through the sweetness and clings to the greens in the best way, feta works too if thats what you have.
- Toasted walnuts or pecans (50 g, chopped): Toast them in a dry skillet until fragrant, it makes all the difference in flavor and crunch.
- Red onion (1 small, thinly sliced, optional): Adds a sharp bite that some people love and others skip, soak the slices in cold water for a few minutes to mellow them out.
- Extra virgin olive oil (3 tbsp): Use the good stuff here, it carries the whole vinaigrette and coats every leaf.
- Balsamic vinegar (1.5 tbsp): The slightly sweet, acidic backbone of the dressing that ties the fruit and greens together.
- Honey or maple syrup (1 tsp): Just enough sweetness to balance the vinegar without making it dessert.
- Dijon mustard (1 tsp): This is what emulsifies the dressing and gives it a subtle kick.
- Salt and freshly ground black pepper: Season to taste, a generous crack of pepper makes it feel more grown-up.
Instructions
- Prep the greens and fruit:
- Wash the spinach and berries under cold water, then dry them completely using a salad spinner or clean towel. Any water left behind will dilute the dressing and make everything soggy.
- Build the bowl:
- Toss the spinach, berries, crumbled goat cheese, toasted nuts, and red onion (if using) into a large salad bowl. Dont worry about making it look perfect, it will come together once dressed.
- Make the vinaigrette:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and slightly thickened. Taste it and adjust the sweetness or acidity to your liking.
- Dress and toss:
- Drizzle the vinaigrette over the salad just before serving, then toss gently with tongs or your hands to coat everything evenly. Serve immediately while the spinach is still crisp and the berries are juicy.
Save One evening, I made this salad for myself after a long day and ate it straight from the bowl on the couch. No plates, no formality, just me and a fork and the quiet satisfaction of something fresh and bright. It reminded me that not every good meal needs an occasion. Sometimes the occasion is just taking care of yourself with something that tastes like effort but really isnt.
Swaps and Additions
If goat cheese isnt your thing, crumbled feta or even a sharp white cheddar works beautifully. For a vegan version, skip the cheese or use a plant-based crumble. You can swap the nuts for roasted pumpkin seeds or sunflower seeds if youre avoiding tree nuts. And if you want to make it a full meal, add grilled chicken, seared salmon, or a scoop of cooked quinoa on top.
Serving Suggestions
This salad shines as a light lunch on its own, but it also works as a starter or side for grilled meats or roasted vegetables. I love pairing it with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon. Its the kind of dish that feels elegant enough for guests but easy enough to make on a Tuesday.
Storage and Make-Ahead Tips
You can prep the components separately up to a day ahead: wash and dry the spinach, slice the berries, crumble the cheese, and toast the nuts. Store everything in airtight containers in the fridge. Make the vinaigrette and keep it in a jar, shaking it up again before using. Assemble and dress the salad only when youre ready to eat.
- Keep the dressing in a sealed jar in the fridge for up to five days.
- Store washed spinach wrapped in paper towels inside a produce bag to keep it crisp.
- If berries start to soften, use them anyway, they add even more juiciness to the salad.
Save This salad has a way of making ordinary days feel a little more intentional. It doesnt ask for much, but it gives back plenty, color, crunch, sweetness, and that rare feeling of eating something that makes you glad you bothered.
Recipe Guide
- → Can I prepare this ahead of time?
Yes, wash and dry components separately. Store spinach, berries, cheese, and nuts in different containers. Keep dressing in a small jar. Toss together just before serving to maintain freshness and prevent wilting.
- → What berries work best in this bowl?
Strawberries, blueberries, and raspberries are ideal. Fresh blackberries or sliced grapes also work well. Choose ripe, seasonal berries for the sweetest flavor and brightest presentation.
- → How do I make it dairy-free?
Replace goat cheese with dairy-free alternatives like cashew cheese or coconut feta. Nutritional yeast flakes can add similar savory notes. The vinaigrette is naturally dairy-free.
- → Can I add protein to make it more filling?
Absolutely. Grilled chicken breast, baked salmon, or hard-boiled eggs pair beautifully. For plant-based protein, try cooked quinoa, chickpeas, or hemp seeds sprinkled on top.
- → How long does the vinaigrette keep?
Store in an airtight container in the refrigerator for up to one week. The oil may solidify when cold—let it sit at room temperature for 10 minutes and shake well before using.
- → What can substitute for balsamic vinegar?
Apple cider vinegar, red wine vinegar, or champagne vinegar work well. Adjust honey slightly to balance acidity. Lemon juice mixed with a little vinegar also creates a bright alternative.