Have you ever craved a salad that’s both nutritious and feels like dessert? That’s exactly what I discovered when I perfected this berry spinach salad recipe. After countless attempts to create the perfect balance of sweet and savory, I’m thrilled to share my go-to summer salad that never fails to impress at family gatherings and potlucks.
The Magic Behind This Recipe
What makes this berry spinach salad special isn’t just its vibrant colors or the perfect blend of textures – it’s the way each ingredient complements the others to create a symphony of flavors. I’ve found that the secret lies in selecting the freshest ingredients and combining them in just the right proportions.

Nutritional Highlights
Before we dive into the recipe, let me share why I love incorporating these ingredients into my diet:
Ingredient | Key Benefits | Daily Value* |
---|---|---|
Baby Spinach | Iron, Vitamin K, Folate | 20% Iron, 180% Vitamin K |
Strawberries | Vitamin C, Antioxidants | 85% Vitamin C |
Blueberries | Antioxidants, Fiber | 14% Fiber |
Almonds | Vitamin E, Protein | 37% Vitamin E |
Feta Cheese | Calcium, Protein | 10% Calcium |
*Based on a 2,000 calorie daily diet
Ingredients
For the Salad:
- 6 cups fresh baby spinach, washed and dried
- 2 cups fresh strawberries, hulled and quartered
- 1 cup fresh blueberries
- ½ cup sliced almonds, toasted
- ⅓ cup crumbled feta cheese
- ¼ cup red onion, thinly sliced (optional)
For the Homemade Honey Balsamic Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper to taste

Step-by-Step Instructions
Preparing the Salad Base
- Start with thoroughly washed and completely dried spinach leaves
- Remove any tough stems
- Place in a large serving bowl
Preparing the Berries
- Hull and quarter the strawberries
- Gently wash blueberries and pat dry
- Add berries to the spinach
Toasting the Almonds
- Preheat a dry skillet over medium heat
- Add sliced almonds
- Toast for 3-5 minutes, stirring frequently
- Remove from heat when golden brown
- Let cool completely
Making the Dressing
- In a small bowl, whisk together olive oil and balsamic vinegar
- Add honey and Dijon mustard
- Season with salt and pepper
- Whisk until well combined and slightly thickened
Assembly
- Layer spinach, berries, and cooled almonds
- Sprinkle with crumbled feta
- Add red onion if using
- Drizzle with dressing just before serving

Pro Tips From My Kitchen
I’ve learned these valuable lessons through trial and error:
- Dressing Timing
- Add dressing right before serving to keep leaves crisp
- Store extra dressing separately for up to 5 days
- Ingredient Prep
- Toast almonds in advance to save time
- Wash berries early and let dry completely
- Pre-crumble feta for easier assembly
- Storage Solutions
- Keep components separate if preparing ahead
- Store dressed salad no longer than 2 hours
- Refrigerate undressed components up to 2 days
Serving Suggestions
This versatile salad pairs beautifully with:
- Grilled chicken breast
- Baked salmon
- Quinoa or farro
- Crusty whole grain bread
- Roasted sweet potato
Seasonal Variations
Summer Version
- Add fresh raspberries
- Include mint leaves
- Top with candied pecans
Fall Adaptation
- Substitute pears for berries
- Add roasted butternut squash
- Use maple-balsamic dressing
Winter Mix
- Add blood oranges
- Include pomegranate seeds
- Top with spiced walnuts
Spring Twist
- Add fresh strawberries
- Include tender pea shoots
- Top with edible flowers
Common Questions & Answers
Q: Can I make this salad ahead of time?
When preparing in advance, store all components separately and assemble just before serving. This maintains optimal freshness and prevents wilting.
Q: How do I prevent the spinach from getting soggy?
Make sure your spinach leaves are completely dry before combining with other ingredients, and add dressing only when ready to serve.
Q: Can I use frozen berries?
I recommend using fresh berries for best results. Frozen berries tend to release too much moisture when thawing, which can make the salad watery.
Q: What can I substitute for feta cheese?
Goat cheese makes an excellent alternative, or try dairy-free alternatives like marinated tofu crumbles for a vegan option.
Q: How long will the dressing keep?
The homemade dressing stays fresh for up to 5 days when stored in an airtight container in the refrigerator.
Q: Can I use different nuts?
Absolutely! Pecans, walnuts, or pistachios work wonderfully. Just remember to toast them first for enhanced flavor.
Troubleshooting Tips
Issue | Cause | Solution |
---|---|---|
Soggy Spinach | Wet leaves or too much dressing | Dry leaves thoroughly, dress lightly |
Bitter Taste | Oxidized nuts | Toast nuts fresh, store properly |
Watery Dressing | Incorrect oil-to-vinegar ratio | Follow measurements exactly |
Brown Berries | Over-washing or old fruit | Gentle washing, use fresh berries |
Health and Dietary Modifications
Making It Vegan
- Omit feta cheese
- Add nutritional yeast for umami
- Include avocado for creaminess
Low-Carb Version
- Reduce berry portions
- Add extra nuts
- Include avocado
Nut-Free Option
- Replace almonds with seeds
- Try sunflower or pumpkin seeds
- Add extra cheese for protein
This berry spinach salad has become my signature dish for good reason. It’s simple enough for everyday meals yet special enough for celebrations. The combination of fresh, nutrient-rich ingredients creates not just a salad, but an experience that delights both the palate and the eyes. Whether you’re a seasoned cook or just starting your culinary journey, this recipe proves that sometimes the simplest combinations create the most memorable meals.