Spinach Berry Salad Recipe

Course: Appetizer, Salad

Cuisine: American

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: salads

Calories: 174kcal

Author: Becky Hardin

This spinach and berry salad is full of sweet berries, crunchy walnuts, and tangy goat cheese, then tossed in a creamy poppy seed dressing.

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Ingredients

For the Poppy Seed Dressing

⅓ cup plain Greek yogurt
¼ cup milk
1 tablespoon honey
1 teaspoon Dijon mustard
1 tablespoon poppy seeds

For the Salad

6 ounces fresh baby spinach
½ cup strawberries halved, diced, or quartered
⅓ cup roasted salted walnuts
¼ cup raspberries
¼ cup blueberries
2 ounces goat cheese crumbled

Instructions

For the Poppy Seed Dressing

Whisk together all of the ingredients (Greek yogurt, milk, honey, dijon, and poppy seeds) together in a small bowl. Store in an airtight container in the fridge until ready to use.
⅓ cup plain Greek yogurt, ¼ cup milk, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 tablespoon poppy seeds

For the Salad

Add the spinach, strawberries, walnuts, raspberries, blueberries, and goat cheese to a large bowl. Drizzle over as much dressing as you like (I usually use about ½-¾ of it) and toss to combine.
6 ounces fresh baby spinach, ½ cup strawberries, ⅓ cup roasted salted walnuts, ¼ cup raspberries, ¼ cup blueberries, 2 ounces goat cheese
Serve immediately.

Notes

Storage: I do not recommend storing this salad once dressed, as the spinach will wilt quickly. Store the salad and the dressing in separate airtight containers in the refrigerator for up to 3 days.

Nutrition