Spinach and 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 using 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 faster than ordering takeout, but tastes like you actually tried.
The vinaigrette is tangy enough to make everything taste alive without being fussy about ratios.
Those pockets of tart goat cheese mixed with sweet berry juice create little flavor surprises in almost every bite.

02 -

Dress your salad at the last possible moment—spinach starts to wilt the second vinegar touches it, which is actually beautiful if you like tender greens, but terrible if you wanted crunch.
A real vinaigrette with mustard in it actually stays emulsified instead of pooling at the bottom like store-bought stuff, and that's the moment you realize you're never going back to bottled dressing.

03 -

Chill your salad bowl in the freezer for five minutes before assembling if your kitchen is warm—cold ingredients stay crisp longer and taste more refreshing.
Make extra vinaigrette and keep it in a jar in the fridge; it's good on roasted vegetables, grain bowls, or even as a dipping sauce for bread, and it lasts about a week.