Spinach Berry Salad
A fresh spinach berry salad with strawberries, blueberries, raspberries, feta, and a sweet poppyseed dressing. Quick, colorful, and perfect for a light meal or side dish.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4–8 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: American
Ingredients
Scale
- 4–8 cups fresh spinach
- 1 cup sliced strawberries
- 1 cup blueberries
- 6 ounces raspberries
- 1/4 to 1 small red onion, thinly sliced
- 1/4 to 1 cup sliced almonds or pecans
- 4 ounces feta cheese
- 1 cup oil
- 2 tablespoons to 1/3 cup vinegar
- 2 tablespoons honey or 1/2 cup sugar
- 1 teaspoon poppy seeds
- 1–2 teaspoons mustard
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- In a bowl or jar, combine oil, vinegar, sugar or honey, poppy seeds, mustard, salt, and pepper
- Shake or whisk until the dressing is well mixed and slightly thickened
- Refrigerate the dressing for at least 10 minutes before using
- Place fresh spinach in a large salad bowl
- Add sliced strawberries, blueberries, raspberries, red onion, feta cheese, and almonds
- Drizzle the chilled poppyseed dressing over the salad just before serving
- Toss gently to combine without crushing the berries
- Serve immediately for best texture and flavor
Notes
- Use fresh, dry spinach to prevent a soggy salad
- Add raspberries last to keep them from breaking
- Chill the dressing to help it emulsify and develop flavor
- Toast the nuts lightly for better texture and aroma
- Dress the salad just before serving to maintain freshness
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14
- Sodium: 260
- Fat: 26
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 6
- Cholesterol: 20
