Pin It There's something about the moment berries hit cold spinach that feels like summer showing up uninvited to your Tuesday lunch. I discovered this salad on a day when my fridge had too many half-containers of things and not enough motivation to cook anything serious. The goat cheese broke apart into soft clouds, the walnuts made that satisfying crunch, and suddenly I wasn't eating leftovers—I was eating something that felt intentional and bright.
I made this for a friend who'd just moved into a new apartment with basically no furniture and definitely no plans to cook. We ate it straight from a mixing bowl on her kitchen floor, and she kept saying how it felt fancy but didn't feel like work. That's when I realized this salad has a kind of generosity to it—it makes you look thoughtful without demanding much in return.
Ingredients
- Fresh baby spinach (150 g): The tender leaves are your foundation, and they'll actually hold up to the vinaigrette if you dry them really well—a salad spinner is worth every inch of cabinet space it takes up.
- Mixed fresh berries (100 g): Strawberries, blueberries, and raspberries together create this natural tartness that plays against the creaminess, so don't just pick one type.
- Goat cheese, crumbled (60 g): This is the moment the salad stops being just vegetables—the tanginess cuts through the richness of the nuts and vinaigrette in the best way.
- Toasted walnuts or pecans (50 g): The toasting matters more than you'd think; it brings out a deeper flavor that raw nuts never quite manage, and the crunch is non-negotiable.
- Red onion, thinly sliced (1 small, optional): If you use it, soak the slices in ice water for five minutes first to soften the bite and make them sweeter.
- Extra virgin olive oil (3 tbsp): Don't skip the quality here—a good oil is half the vinaigrette's personality.
- Balsamic vinegar (1.5 tbsp): The dark, slightly sweet acidity is what makes this dressing taste polished instead of sharp.
- Honey or maple syrup (1 tsp): Just enough sweetness to balance the tang and help the oil and vinegar actually become friends.
- Dijon mustard (1 tsp): This is the secret emulsifier that keeps everything from separating; trust it.
- Salt and freshly ground black pepper: Taste as you go—the vinaigrette needs enough salt to wake everything up.
Instructions
- Wash and Dry Everything Thoroughly:
- Wet spinach will dilute your vinaigrette and make the whole salad sad, so spin it dry or blot it with paper towels until you're almost annoyed at how dry it is. Berries should be gently rinsed and patted dry too—you want crisp textures, not soggy ones.
- Combine Your Salad Base:
- In a large bowl, toss together the spinach, berries, crumbled goat cheese, chopped nuts, and those paper-thin red onion slices if you're using them. Everything should sit in the bowl looking beautiful and ready, not mixed yet.
- Make the Vinaigrette:
- Pour the olive oil, balsamic vinegar, honey, and mustard into a small jar or bowl and whisk it like you actually mean it—the mustard is doing the work of holding this emulsion together, so go for about thirty seconds of real whisking. Taste it and adjust the salt and pepper until it tastes sharp and a little sweet at the same time.
- Dress and Serve Right Away:
- Drizzle the vinaigrette over the salad just before you eat it—not a minute before, not thirty seconds before, but right then. Toss everything gently so every leaf gets touched with dressing, and eat immediately while the spinach is still crisp and the walnuts are still crunchy.
Pin It My mom made this for a dinner party once and someone asked for the recipe before dessert even arrived. She wrote it on the back of an envelope because she didn't have a card, and I think that's the truest compliment a recipe can get—when people want it badly enough to take it on an envelope.
The Magic of Goat Cheese
Goat cheese is what transforms this from a side salad into something that feels like an actual meal. The way it breaks apart into little creamy pockets, the slight tang that makes your mouth water, the contrast between its soft texture and everything crunchy around it—this is where the salad stops being virtuous and starts being genuinely delicious. If you're not a goat cheese person, crumbled feta works, but there's something about the specific tanginess of goat cheese that pairs with berries in a way nothing else quite does.
Why Homemade Vinaigrette Changes Everything
Bottled dressing will slide to the bottom of your bowl like it's given up on life. Homemade vinaigrette with mustard actually stays suspended, coating every leaf with intention and flavor. It takes about ninety seconds longer than opening a bottle, but you'll taste the difference immediately—that sharp, slightly sweet, balanced flavor that makes you remember why people bother cooking at all. Plus, you can actually taste the olive oil, which is the whole point of using good olive oil in the first place.
Variations and Extensions
This salad is flexible in the way that good recipes should be. If you don't have goat cheese, feta or a sharp cheddar crumble works. If nuts aren't happening, toasted seeds—pumpkin, sunflower, or sesame—give you that same textural contrast. You can add grilled chicken breast if you need more protein, or a handful of cooked quinoa if you want to make it more substantial. The beauty is that the core of it—tangy dressing, bright berries, peppery spinach—stays the same.
- Swap the goat cheese for crumbled feta or vegan cheese if dairy isn't in the plans.
- Toss in grilled chicken, chickpeas, or quinoa to turn this into a full meal salad.
- Try almonds or pumpkin seeds instead of walnuts if you're avoiding tree nuts.
Pin It This salad has become the thing I make when I want to feel like I'm taking care of myself without it feeling like a chore. It's proof that eating well doesn't require complicated ingredients or complicated instructions—just good things put together thoughtfully.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Prepare the ingredients separately and store in the refrigerator. Combine everything and dress just before serving to keep the spinach crisp and berries fresh.
- → What berries work best in this salad?
Strawberries, blueberries, and raspberries are classic choices. You can also use blackberries, sliced strawberries, or whatever is fresh and in season.
- → Is there a dairy-free alternative to goat cheese?
Yes, try vegan feta, cashew cheese, or simply add avocado slices for creaminess without dairy.
- → How long does the vinaigrette keep?
The homemade vinaigrette will stay fresh in an airtight container in the refrigerator for up to one week. Give it a good shake or whisk before using.
- → Can I add protein to make it a full meal?
Absolutely. Grilled chicken, shrimp, or hard-boiled eggs work well. For plant-based protein, try quinoa, chickpeas, or toasted hemp seeds.
- → What can I substitute for the nuts?
Pumpkin seeds, sunflower seeds, or toasted coconut flakes provide similar crunch. If you need to avoid all nuts and seeds, try crispy chickpeas or croutons.