Winter Berry Spinach Salad

I discovered this salad on a gray January afternoon when I was desperately craving something that didn't feel like winter. My farmers market had these gorgeous containers of pomegranate seeds and fresh raspberries, and I grabbed them almost without thinking. That night, I tossed them with some baby spinach and walnuts, drizzled them with a citrus vinaigrette, and suddenly my kitchen smelled bright and hopeful. It became the salad I make whenever I need to remind myself that vibrant food exists even in the coldest months.

I made this for a potluck last February when the hostess mentioned she wanted something colorful. I watched it disappear before the main course was even served. People kept asking for the recipe, and when I told them the secret was just fresh berries and good olive oil, they looked surprised. That's when I realized how many of us forget that simple, honest ingredients are often the most memorable ones.

Ingredients

• Baby spinach leaves (150 g or 5 oz): The tender leaves are less bitter than mature spinach and cradle the berries beautifully. I wash and dry mine the night before so they're ready to go without that watery feeling.
• Mixed winter berries (120 g or 1 cup): Use whatever your market has—fresh pomegranate seeds, blueberries, raspberries, or even frozen cranberries work beautifully. The different berries give you sweet, tart, and bright all in one bite.
• Crumbled feta cheese (60 g or ½ cup): The salty tang is essential. If you can't find good feta, even a sharp goat cheese will keep that creamy-salty magic alive.
• Toasted walnuts or pecans (50 g or ½ cup), roughly chopped: The toasting step matters—it wakes up the nuts and keeps them crunchy even under the dressing. I toast mine in a dry pan for about three minutes until I can smell them.
• Red onion (½ small one), thinly sliced: This gives the salad a sharp, fresh bite. Start with half and taste as you go if you're unsure about how much onion you like.
• Extra-virgin olive oil (3 tbsp): Use the best oil you have. It's a small amount, so it really matters.
• Freshly squeezed orange juice (2 tbsp): This is the heart of the dressing. Fresh juice makes a visible difference in brightness.
• Balsamic vinegar (1 tbsp): Just enough to add depth without overpowering the citrus.
• Honey or maple syrup (1 tsp): A whisper of sweetness to balance the vinegar. I prefer maple in winter.
• Dijon mustard (1 tsp): This emulsifies the dressing and adds a subtle complexity.
• Salt and freshly ground black pepper: Taste as you go. You need more than you think.

Instructions

Make the vinaigrette first:

Pour the olive oil, orange juice, balsamic vinegar, honey, and Dijon mustard into a small bowl or jar. If you're using a jar, you can just screw the lid on and shake it. If you're using a bowl, whisk it together until the mustard brings everything into a creamy emulsion. Taste it and adjust the salt and pepper. The dressing should taste bright and slightly bold, because it will mingle with mild spinach.

Combine your salad base:

In a large bowl, add your washed and dried spinach. This part matters—wet spinach will make the whole salad soggy. Add the berries, sliced red onion, and chopped walnuts. Don't dress it yet if you're not eating right away. The spinach will hold up better this way.

Bring it all together:

When you're ready to serve, drizzle the vinaigrette over the salad. Use salad tongs or your hands to toss gently, making sure every spinach leaf gets a light coating. You don't want to crush the berries, so this is a moment for gentleness.

Top with feta and serve immediately:

Right before eating, sprinkle the crumbled feta over the top. Serve it right away while the spinach is still crisp and the nuts are still crunchy.

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My favorite memory with this salad is when my neighbor brought it to share after I had surgery. I'd been living on soft foods for days, and suddenly I had something crisp, bright, and full of color on my plate. It felt like kindness and hope in a bowl.

Why This Salad Works Year-Round

Even though I call it a winter salad, the magic is that you can build it around whatever berries you find. Spring brings fresh strawberries, summer offers raspberries and blackberries, and fall has those tart cranberries again. The structure stays the same—tender greens, bright berries, salty cheese, crunchy nuts—but the personality changes with the seasons. This is a salad that grows with your market.

The Vinaigrette Secret

I've spent more time thinking about vinaigrettes than is probably reasonable. This one is special because the mustard acts like an invisible hand that holds the oil and vinegar together. Without it, you get separation. With it, you get something silky that clings to the spinach. The orange juice makes it feel fresh instead of heavy, and the balsamic adds a whisper of sweetness that makes the whole thing feel intentional. Once you make this vinaigrette once, you'll keep making it for everything.

How to Make It Your Own

This is where your kitchen creativity comes in. The framework is solid, but the details are yours to play with. The beauty of this salad is that it's forgiving and wants to be personalized. Here are some directions you might take it:

• Add pumpkin seeds or sunflower seeds alongside the walnuts for extra texture and nutrition
• Substitute goat cheese for feta if you want something a little milder and more spreadable in your mouth
• Make it vegan by skipping the cheese entirely or using a cashew-based alternative, and swap the honey for maple syrup in the dressing

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This salad has taught me that the simplest meals sometimes mean the most. It's not complicated, but it's deeply satisfying in a way that reminds you why you love cooking in the first place.

Recipes Q&A

→ What types of berries are best for this salad?

Mixed winter berries such as cranberries, blueberries, pomegranate seeds, and raspberries provide the ideal balance of tartness and sweetness.

→ Can I replace the feta cheese with another type of cheese?

Yes, goat cheese works well as a substitute, offering a similar creamy texture with a slightly different flavor profile.

→ How can I make the salad vegan?

Omit the cheese or use a plant-based alternative, and replace honey with maple syrup in the vinaigrette.

→ What nuts can be used to add crunch?

Toasted walnuts or pecans provide great crunch, but pumpkin seeds or sunflower seeds are tasty alternatives.

→ How should the citrus vinaigrette be prepared?

Whisk extra-virgin olive oil, orange juice, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper together until combined for a bright dressing.

→ What dishes pair well with this salad?

This salad pairs nicely with crisp white wines like Sauvignon Blanc or light red wines such as Pinot Noir, complementing light meals well.