Name: Berry Spinach Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 6 cups fresh baby spinach; 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries); 1/3 cup crumbled goat cheese or feta; 1/3 cup candied pecans or walnuts; 1/4 small red onion, thinly sliced (optional); 3 tablespoons olive oil; 1 1/2 tablespoons balsamic vinegar or red wine vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon Dijon mustard; Salt and pepper to taste

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Berry Spinach Salad is one of those fresh, vibrant dishes I love to make when I want something light, colorful, and full of flavor. It’s the perfect balance of sweet berries, crisp greens, crunchy nuts, and creamy cheese, all brought together with a tangy vinaigrette. Whether I’m serving it as a side dish or a light main, it’s always a refreshing crowd-pleaser.

Why You’ll Love This Recipe

I love this salad because it feels indulgent and nourishing at the same time. The sweetness of the berries contrasts beautifully with the earthy spinach, and the textures — soft, crisp, and crunchy — make every bite interesting. It’s incredibly easy to throw together and works for just about any occasion, from a quick lunch to a summer picnic or brunch spread. Berry Spinach Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh baby spinach
Mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
Crumbled goat cheese or feta
Candied pecans or walnuts
Red onion, thinly sliced (optional)

For the vinaigrette:

Olive oil
Balsamic vinegar or red wine vinegar
Honey or maple syrup
Dijon mustard
Salt and pepper

Directions

I wash and dry the spinach and berries gently, then slice the strawberries if they’re large.
In a small bowl or jar, I whisk together olive oil, vinegar, honey, Dijon, salt, and pepper to make the vinaigrette.
In a large salad bowl, I combine the spinach, berries, cheese, nuts, and red onion.
I drizzle the vinaigrette over the salad just before serving and toss gently to coat everything evenly.
I serve immediately so the spinach stays crisp and the berries fresh.

Servings and timing

This recipe serves 4 as a side or 2 as a light main and takes about 15 minutes to prepare.

Variations

Sometimes I add grilled chicken or shrimp to make it a full meal. I’ve also swapped the spinach for arugula or mixed greens for a peppery twist. For a bit more crunch, I toss in sunflower seeds or sliced almonds. If I want extra sweetness, I use a raspberry vinaigrette instead of balsamic.

Storage/Reheating

I store the dressing separately and assemble the salad just before eating to keep everything fresh. Leftover salad (already dressed) will wilt quickly, so I only mix what I plan to eat right away. Undressed salad ingredients can be stored in the fridge for 1–2 days. Berry Spinach Salad

FAQs

Can I make this salad ahead?

Yes, I prep all the ingredients and keep them separate, especially the dressing. I combine everything just before serving.

What kind of berries work best?

I use whatever fresh berries I have on hand. Strawberries and blueberries are my go-to, but raspberries and blackberries are great too.

Can I use bottled dressing?

Sure, but I prefer homemade — it takes just a minute and tastes so much fresher. A light balsamic or raspberry vinaigrette works best.

Is there a dairy-free option?

Yes, I skip the cheese or use a dairy-free alternative. The salad still tastes great without it.

Can I use frozen berries?

I don’t recommend it, as frozen berries become soft and watery when thawed. Fresh berries give the best texture and presentation.

Conclusion

Berry Spinach Salad is a fresh, feel-good dish that’s as easy to make as it is beautiful to serve. I love how the sweet berries, tangy vinaigrette, and creamy cheese come together for a salad that’s anything but boring. Whether I’m making it for myself or bringing it to a gathering, this salad always adds a burst of color and flavor to the table.