Berry Spinach Salad
This salad features fresh raspberries, blueberries, spinach and goat cheese. Tossed in homemade balsamic vinaigrette, it’s the perfect spring and summer side salad! Recipe yields 4 side salads, so multiply the recipe if you’re serving a crowd. The spinach wilts quickly once it comes into contact with vinaigrette, so store the two separately until you’re ready to eat.
Ingredients
Sunflower seeds
- â…“ cup sunflower seeds (I used raw seeds, roasted are probably fine)
- 1 ½ teaspoons maple syrup
- Pinch of salt (if your sunflower seeds are unsalted)
- Dash of cayenne, optional (if you like spice)
Salad
- 5 ounces baby spinach, roughly chopped
- 1 ½ cups fresh berries (any combination of raspberries, blueberries and/or chopped strawberries)
- â…“ cup (about 2 ounces) crumbled goat cheese, more if desired
Balsamic vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup
- Salt and pepper, to taste
Instructions
- To prepare the sunflower seeds, warm a small non-stick skillet over medium heat and add the sunflower seeds. Let the sunflower seeds warm up a bit, then pour in the maple syrup, a pinch of salt (if necessary) and a tiny dash of cayenne pepper, if desired. Toast the seeds while stirring constantly until most of the maple syrup has evaporated and the sunflower seeds are turning lightly golden on the edges, about 3 to 5 minutes. Transfer the seeds to a plate to cool.
- In a serving bowl, combine the spinach, berries, crumbled goat cheese and sunflower seeds. In a small measuring cup or bowl, whisk together the vinaigrette ingredients until well combined, then add salt and pepper to taste.
- Just before serving, drizzle in enough vinaigrette to lightly coat the leaves (you might have leftover dressing) and gently toss (careful with those delicate raspberries!). Serve immediately.
Notes
Make it dairy free/vegan: Omit the goat cheese.
Nutrition
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