Berry & Walnut Spinach Salad
A vibrant, refreshing salad that combines tender baby spinach with juicy mixed berries, crunchy toasted walnuts, and tangy crumbled feta. Tossed in a simple homemade balsamic vinaigrette, it's a perfect balance of sweet, savory, and nutty flavors that comes together in just 15 minutes.
For 4 servings
- prep · ~4 min
Toast the walnuts.
Place walnuts in a small dry skillet over medium heat. Toast for 3-4 minutes, shaking the pan occasionally, until fragrant and lightly browned. Remove from heat and let cool, then roughly chop.
TIPWatch the walnuts closely — they can go from toasted to burnt in seconds. - mix · ~1 min
Whisk the balsamic vinaigrette.
1.In a small bowl, combine olive oil, balsamic vinegar, honey, and dijon mustard.2.Add salt and black pepper.3.Whisk vigorously until the dressing is smooth and emulsified (about 30 seconds). - prep · ~5 min
Prep the berries and spinach.
1.Hull the strawberries and slice them thinly.2.Rinse blueberries and pat dry.3.Ensure baby spinach is washed and thoroughly dried. - assemble · ~1 min
Assemble the salad.
1.Place the baby spinach in a large salad bowl.2.Scatter the sliced strawberries and blueberries over the spinach.3.Sprinkle the toasted chopped walnuts and crumbled feta on top. - mix · ~1 min
Dress the salad and toss.
Drizzle the vinaigrette over the assembled salad. Gently toss everything together until the spinach leaves are lightly coated and the berries, walnuts, and feta are evenly distributed.
TIPDress the salad just before serving to keep the spinach crisp and fresh. - serve
Serve immediately.
Divide the salad among four plates or bowls and serve right away.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the spinach thoroughly after washing—excess water dilutes the dressing and makes leaves soggy.
- 2Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant (about 3 minutes) to deepen their nutty flavor.
- 3Assemble and dress the salad just before serving to keep the spinach crisp and berries from releasing juice.
- 4If making ahead, store the undressed salad components and vinaigrette separately, then combine at serving time.
- 5Slice strawberries just before adding to prevent them from weeping moisture into the salad.
- 6For even coating, add dressing a little at a time and toss gently with your hands or tongs.
Adapt it for your goals.
Vegan
Replace feta with a vegan almond-based feta or omit it entirely, and swap honey for maple syrup or agave. This keeps the salad fully plant-based while maintaining the savory-sweet balance.
high proteinHigh-protein
Add 100g of grilled chicken breast or 80g of chickpeas (rinsed and patted dry) to turn this side salad into a satisfying main-course meal with extra protein.
nut freeNut-free
Substitute toasted pepitas (pumpkin seeds) or sunflower seeds for walnuts. They provide a similar crunch and toasty flavor without the allergen.
low oilLow-oil
Reduce olive oil to 1½ tbsp and increase balsamic vinegar to 2 tbsp, using a touch of water to thin the dressing. This cuts calories while preserving tangy flavor.
Why this is on our healthy list.
Rich in Antioxidants
Both strawberries and blueberries are packed with anthocyanins and vitamin C, which support immune health and help combat oxidative stress.
Heart-Healthy Fats
Walnuts are a top source of omega-3 fatty acids (ALA), which are linked to reduced inflammation and better cardiovascular function.
Bone-Supporting Calcium
Feta cheese provides a good amount of calcium for bone strength, especially when paired with the vitamin K in spinach.
Blood Sugar-Friendly Fiber
Baby spinach and berries contribute dietary fiber that helps slow glucose absorption and supports digestive regularity.
Frequently asked questions
Fresh berries are strongly recommended—frozen berries will release excess water as they thaw, making the salad soggy and diluting the dressing.
