Spinach and Berry Salad Bowl (Printable)

Refreshing spinach and berry bowl with goat cheese, nuts, and tangy vinaigrette—perfect for light lunches.

# What You'll Need:

→ Salad

01 - 5 oz fresh baby spinach
02 - 3.5 oz mixed fresh berries (strawberries, blueberries, raspberries)
03 - 2 oz goat cheese, crumbled
04 - 1.75 oz toasted walnuts or pecans, roughly chopped
05 - 1 small red onion, thinly sliced (optional)

→ Vinaigrette

06 - 3 tablespoons extra virgin olive oil
07 - 1.5 tablespoons balsamic vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Wash and dry the spinach leaves and berries thoroughly.
02 - In a large salad bowl, combine the spinach, berries, goat cheese, nuts, and red onion if using.
03 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
04 - Drizzle the vinaigrette over the salad just before serving.
05 - Toss gently to combine and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes flat, which means you can make something restaurant-quality without the stress.
  • The sweet-tart vinaigrette actually makes the spinach taste better, not just coat it.
  • Goat cheese and berries together create this unexpected flavor moment that feels fancy but completely casual.
02 -
  • Dressing a salad too far ahead turns everything soggy and defeats the purpose of having texture—save the vinaigrette for the last five minutes before serving.
  • Don't skip toasting the nuts; the difference between raw and toasted is the difference between a salad and a really good salad.
03 -
  • Pat your berries dry individually if you have time—wet berries will dilute your vinaigrette and make everything slide around.
  • Use a very sharp knife for the red onion; a dull blade will bruise it and make the flavor too aggressive.
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