Spinach and Berry Salad Bowl

There's something about assembling a salad that feels less like cooking and more like painting on a plate. One Wednesday afternoon, I was standing in my kitchen with a handful of fresh spinach still glistening from the sink, and it struck me how the berries seemed to glow against the green. That's when I realized this wasn't just another salad—it was a moment of simplicity that somehow felt special. The goat cheese crumbled like soft clouds, the nuts added that satisfying crunch, and suddenly lunch had transformed into something worth savoring.

I made this for a friend who'd just moved into a new apartment, and we sat on her kitchen counter with mismatched bowls because her dishes were still packed. She took one bite and got quiet for a second, then said, 'This tastes like summer,' which made me realize that good food doesn't need much—just quality ingredients and someone to share it with.

Ingredients

• Fresh baby spinach (150 g): Baby spinach has a tender texture that wilts slightly when the warm vinaigrette touches it, creating this beautiful softness throughout the bowl.
• Mixed fresh berries (100 g): Use whatever's in season and at its peak ripeness—strawberries, blueberries, and raspberries each bring their own personality and juice to the party.
• Goat cheese, crumbled (60 g): The tang cuts through the sweetness of the berries and adds a creamy element that makes each bite feel indulgent without being heavy.
• Toasted walnuts or pecans (50 g): Toast them yourself if you can, or buy pre-toasted—they add crunch and a subtle earthiness that grounds the whole bowl.
• Red onion, thinly sliced (1 small, optional): If you use it, the sharpness mellows slightly as it sits with the vinaigrette, adding a gentle bite without overwhelming.
• Extra virgin olive oil (3 tbsp): This is where quality matters; a good olive oil makes the vinaigrette taste like it has depth and intention.
• Balsamic vinegar (1.5 tbsp): The slight sweetness and acidity create the backbone of your dressing, tying all these different elements together.
• Honey or maple syrup (1 tsp): Just enough to balance the vinegar's sharpness and echo the sweetness of the berries.
• Dijon mustard (1 tsp): This acts as an emulsifier, helping the oil and vinegar become friends instead of separating.
• Salt and freshly ground black pepper: Don't skip the freshly ground pepper—it tastes completely different from the pre-ground stuff.

Instructions

Prepare Your Ingredients with Care:

Wash the spinach and berries gently under cold water, then pat them completely dry with a clean towel—wet leaves make the vinaigrette slide right off instead of coating them. Take your time slicing the red onion thin enough that it's almost translucent.

Build Your Salad Base:

In a large bowl, arrange the spinach first, then scatter the berries across it like you're creating a landscape. Add the crumbled goat cheese and chopped nuts, then the red onion if you're using it.

Whisk Your Vinaigrette:

In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, and Dijon mustard, whisking vigorously until the mixture becomes thicker and slightly creamy—this is the emulsification doing its magic. Season with salt and pepper, tasting as you go.

Bring It All Together:

Pour the vinaigrette over the salad just before serving, using just enough to coat everything without drowning it. Toss gently with your hands or salad tongs, letting the warmth of the vinaigrette soften the spinach slightly while keeping everything else crisp.

Save

I learned the real magic of this salad when my grandmother sat at my table and ate every last leaf, which shocked me because she's usually the type to pick at things. She said it reminded her of the garden she kept as a young woman, and suddenly I understood that food connects us to something beyond just hunger.

The Art of Salad Assembly

Salad-making is where chaos can actually work in your favor. I used to arrange everything perfectly, worried about balance and proportion, until I realized that a slightly random distribution of berries and nuts actually tastes better because you hit different flavor combinations with every bite. The key is making sure you have enough of each element so no single forkful is boring.

Making It Your Own

This salad is endlessly flexible, which is part of why I keep coming back to it. Swap the goat cheese for feta if you want something saltier, or crumbled blue cheese if you want to go bold. Replace the nuts with roasted seeds if you need to avoid tree nuts, or add grilled chicken or crispy chickpeas if you want more protein and substance without losing the lightness that makes this bowl so satisfying.

Serving Suggestions and Pairings

This salad works beautifully as a light lunch on its own, but it also makes a vibrant side dish next to grilled fish or roasted chicken. The brightness cuts through richer dishes and somehow makes them feel less heavy. I've served it at dinner parties in the summer, and it always disappears faster than anything else on the table, possibly because people feel less guilty eating salad.

• Pair it with a crisp Sauvignon Blanc if you're having wine, or cold herbal iced tea if you're keeping it alcohol-free.
• Serve immediately after dressing, or assemble everything and let guests dress their own bowls if you're feeding a crowd.
• Double the vinaigrette recipe if you like a more generous coating, and store any extras in a jar in the refrigerator for up to five days.

Save

This salad taught me that sometimes the simplest meals carry the most meaning, especially when they're made with attention and shared with the right people. It's become my go-to when I want to feed myself well without fuss.

Recipe Questions & Answers

→ What berries work best in this salad?

Strawberries, blueberries, and raspberries offer a perfect mix of sweetness and tartness. Fresh blackberries or sliced grapes work beautifully too.

→ Can I make this salad ahead of time?

Prepare ingredients separately and store in the fridge. Combine and dress just before serving to keep the spinach crisp and nuts crunchy.

→ What can I substitute for goat cheese?

Feta, blue cheese, or vegan cheese alternatives work well. For a dairy-free option, try avocado slices for creaminess.

→ How do I make the vinaigrette emulsified?

Whisk vigorously or shake in a sealed jar until oil and vinegar combine into a thick, creamy consistency. The mustard helps bind everything together.

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

Grilled chicken, shrimp, or hard-boiled eggs are excellent additions. Quinoa or chickpeas also work well for plant-based protein.

→ What nuts pair best with the berries?

Walnuts and pecans complement the fruit beautifully. Almonds, cashews, or pumpkin seeds provide great alternatives for different textures.