Spinach Berry Salad Bowl

# Ingredient List:

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)

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

01 - Wash and dry the spinach leaves and berries thoroughly with paper towels.

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 emulsified.

04 - Drizzle the vinaigrette over the salad just before serving.

05 - Toss gently to combine and serve immediately.

01 -

It comes together in fifteen minutes flat, which means you can make lunch without abandoning your afternoon plans.
The combination of creamy, tart, sweet, and crunchy textures makes every bite interesting—it never gets boring even when you eat it three times a week.
Those bright berries against dark spinach are naturally Instagram-worthy, but more importantly, they taste absolutely incredible together.

02 -

Wet spinach is the enemy of a good salad—it waterlogged mine completely the first time I made this until I learned to actually dry it instead of just rinsing it.
Don't dress the salad more than five minutes before eating it, or you'll end up with a sad puddle instead of that magical combination of textures you're after.

03 -

Slightly under-ripe berries hold their shape better than fully ripe ones, especially if your salad will sit for even a few minutes before eating.
Toast your own nuts if you have time—the difference between pre-toasted and freshly toasted is genuinely worth those extra few minutes.