Hey y’all! If you’re looking for a salad that’s bursting with color, packed with flavor, and ridiculously easy to whip up, you’ve got to try this Berry Spinach Salad. It features sweet, juicy berries, crisp baby spinach, creamy feta, and a homemade honey-balsamic dressing that ties it all together—making every bite a perfect blend of fresh, tangy, and slightly sweet. It’s wonderful for quick lunches, potlucks, family dinners, and all sorts of celebrations. Let’s get cooking!
Why You'll Love This
- Bright & fresh: Loaded with juicy berries and crisp spinach for ultimate freshness.
- Quick & easy: Comes together in just 15 minutes—minimal prep, maximum flavor.
- Versatile: Perfect as a light lunch, side salad, or as part of a festive table spread.
- Nutritious: Full of vitamins, antioxidants, and wholesome ingredients for guilt-free enjoyment.
- Make-ahead friendly: Easy to prep in advance for busy weekdays or entertaining guests.
Ingredients
- 6 cups baby spinach leaves (washed and dried)
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- ½ cup fresh raspberries
- ⅓ cup crumbled feta cheese
- ¼ cup sliced almonds, toasted
- ¼ small red onion, thinly sliced
- For the dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Directions
Step 1: Toast the Almonds
In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
Step 2: Prep the Berries & Veggies
Wash and dry the spinach, berries, and raspberries. Hull and slice the strawberries. Thinly slice the red onion. Set all ingredients aside.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
Step 4: Assemble the Salad
In a large serving bowl, layer the spinach, strawberries, blueberries, raspberries, sliced red onion, crumbled feta, and toasted almonds.
Step 5: Dress & Serve
Just before serving, drizzle the dressing over the salad, toss gently to combine, and enjoy immediately!
Notes
- For best results, add the dressing right before serving to keep the spinach crisp.
- If making ahead, assemble all components and store the dressing separately to avoid sogginess.
- Try goat cheese instead of feta for a creamier twist.
Variations
- Grilled Chicken: Top with sliced grilled chicken breast for extra protein.
- Walnut Crunch: Swap out almonds for walnuts or pecans.
- Citrus Delight: Add segments of orange or mandarin for a zesty touch.
Required Equipment
- Large mixing/serving bowl
- Medium skillet (for toasting almonds)
- Small bowl or jar (for mixing dressing)
- Sharp knife
- Cutting board
- Whisk or fork
Storage Instructions
Store any undressed salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing in a separate container for up to 4 days—toss together just before serving for the freshest textures.
Suggested Pairings & Serving Recommendations
- Serve alongside grilled chicken, salmon, or tofu for a more filling meal.
- Pair with crusty bread or a light soup for a satisfying lunch.
- Perfect for brunches, picnics, or as a refreshing side at summer BBQs.
Pro Tips
- Use the freshest berries you can find for optimal flavor and color.
- Slice onions very thin to add flavor without overpowering the salad.
- Layer ingredients rather than mixing aggressively to preserve berry shape.
Frequently Asked Questions
Can I use frozen berries in this salad?
Fresh berries are best for texture, but if using frozen, thaw and drain thoroughly to avoid excess moisture.
How do I keep the spinach from wilting?
Dress the salad right before serving and keep all ingredients chilled until ready.
Is there a dairy-free option?
Absolutely! Simply omit the feta or use a dairy-free cheese alternative—still delicious and fresh.
Prep Time: 15 minutes
Cook Time: 3 minutes (toasting almonds)
Total Time: 18 minutes
Ingredients
- 6 cups baby spinach leaves (washed and dried)
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- ½ cup fresh raspberries
- ⅓ cup crumbled feta cheese
- ¼ cup sliced almonds, toasted
- ¼ small red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
-
1In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
-
2Wash and dry the spinach, berries, and raspberries. Hull and slice the strawberries. Thinly slice the red onion. Set all ingredients aside.
-
3In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
-
4In a large serving bowl, layer the spinach, strawberries, blueberries, raspberries, sliced red onion, crumbled feta, and toasted almonds.
-
5Just before serving, drizzle the dressing over the salad, toss gently to combine, and enjoy immediately!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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