Winter Berry Spinach Salad (Printable)

Tender spinach combined with mixed winter berries, nuts, and a citrus vinaigrette for a fresh dish.

# What You Need:

→ Salad

01 - 5 oz baby spinach leaves, washed and dried
02 - 1 cup mixed winter berries (cranberries, blueberries, pomegranate seeds, raspberries)
03 - ½ cup crumbled feta cheese
04 - ½ cup toasted walnuts or pecans, roughly chopped
05 - ½ small red onion, thinly sliced

→ Citrus Vinaigrette

06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp freshly squeezed orange juice
08 - 1 tbsp balsamic vinegar
09 - 1 tsp honey or maple syrup
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Whisk together olive oil, orange juice, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper in a small bowl until well combined. Set aside.
02 - In a large salad bowl, mix the spinach, mixed berries, red onion, and toasted nuts.
03 - Drizzle the citrus vinaigrette over the salad and toss gently to evenly coat all components.
04 - Sprinkle crumbled feta cheese on top of the dressed salad.
05 - Serve immediately as a refreshing starter or side dish.

# Expert Suggestions:

01 -
  • It takes fifteen minutes from memory to plate, which means you can make it on a random weeknight without any fuss
  • The contrast of tart berries, creamy feta, and crisp walnuts creates layers of flavor that make eating vegetables feel like a treat
  • It's naturally gluten-free and vegetarian, so it works for almost anyone you're cooking for
  • The citrus vinaigrette is so good you'll find yourself making it for other salads
02 -
  • The spinach must be completely dry before you dress it. Even a little water will dilute the vinaigrette and make everything taste flat. Pat it dry with a clean kitchen towel if you need to.
  • If you make this ahead, keep the spinach and dressing separate until the last moment. Everything else can live in a bowl in the fridge for a few hours, but the dressing transforms it into something sad if it sits too long.
  • Frozen berries work when fresh ones aren't available, but thaw them first and drain any excess liquid. Otherwise they'll water down your salad.
03 -
  • If you're packing this as a lunch, keep the dressing in a separate container and dress the salad right before you eat it. The spinach will stay crisp and the nuts will stay crunchy.
  • Make extra vinaigrette and store it in a jar in your refrigerator. It keeps for about a week and makes you feel prepared for life.

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