Spinach Salad with Mulberries & Goat Cheese
A fresh, vibrant spinach salad that balances earthy greens with sweet-tart mulberries and creamy goat cheese. Toasted almonds add crunch while a simple balsamic vinaigrette ties it all together. Ready in 15 minutes and perfect as a light lunch or elegant side.
For 4 servings
- prep · ~4 min
Toast the almonds.
Place a small skillet over medium-low heat. Add the sliced almonds and toast, stirring frequently, until golden and fragrant, about 3 to 4 minutes. Transfer immediately to a plate to cool.
TIPWatch carefully — almonds go from toasted to burnt in seconds. Remove from the pan as soon as they colour. - mix · ~1 min
Make the balsamic vinaigrette.
1.In a small jar, combine the olive oil, balsamic vinegar, and honey.2.Add a pinch of salt and a pinch of black pepper.3.Close the lid tightly and shake vigorously until emulsified, about 30 seconds. - assemble · ~2 min
Assemble the salad base.
1.Place the washed and dried baby spinach in a large salad bowl.2.Add the thinly sliced red onion.3.Scatter the fresh mulberries over the greens.TIPMake sure the spinach is completely dry — any moisture will dilute the dressing and make the salad soggy. - mix · ~1 min
Dress and toss the salad.
Drizzle the balsamic vinaigrette over the salad. Toss gently with clean hands or tongs until every leaf is lightly coated and the berries are evenly distributed.
- garnish · ~1 min
Add goat cheese and toasted almonds, then serve.
Crumble the goat cheese over the dressed salad and sprinkle the cooled toasted almonds on top. Serve immediately while the greens are crisp and fresh.
TIPServe immediately — the delicate spinach leaves wilt quickly once dressed.
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 in a salad spinner to prevent the dressing from turning watery.
- 2Toast the almonds in a dry pan, stirring constantly, and remove them as soon as they turn golden to avoid burning.
- 3Slice the red onion very thinly (use a mandoline if possible) so its sharpness mellows in the salad.
- 4Assemble and dress the salad just before serving, as the spinach leaves wilt quickly once coated.
- 5If mulberries are out of season, substitute with fresh raspberries or sliced figs for a similar sweet-tart profile.
- 6Let the dressed salad rest for 1 minute before serving to allow the flavors to meld without the greens becoming soggy.
Adapt it for your goals.
Vegan
Replace goat cheese with a crumbled vegan almond feta or marinated tofu, and swap honey for maple syrup or agave nectar to keep the salad plant-based.
Extra ProteinExtra Protein
Top the salad with grilled chicken breast slices or pan-seared salmon fillets to turn it into a complete, satisfying main-course meal.
Gluten FreeGluten-Free
This salad is naturally gluten-free as written; just ensure your balsamic vinegar and honey are certified gluten-free if you have celiac concerns.
Nut FreeNut-Free
Substitute the almonds with roasted sunflower seeds or pumpkin seeds for a similar crunchy texture without the allergens.
Berry SwapBerry Swap
If mulberries are unavailable, use fresh blackberries, blueberries, or halved strawberries for a different berry sweetness that still pairs beautifully with goat cheese.
Why this is on our healthy list.
Rich in Antioxidants
Fresh mulberries are packed with anthocyanins and vitamin C, which help combat oxidative stress and support immune health.
High in Vitamin K
Baby spinach is an excellent source of vitamin K, essential for blood clotting and bone health.
Good Source of Healthy Fats
Toasted almonds provide heart-healthy monounsaturated fats and vitamin E, which support skin health and reduce inflammation.
Calcium from Dairy
Goat cheese contributes a modest amount of calcium for bone strength, with a tangy flavor that enhances the dish.
Frequently asked questions
Yes, but rehydrate them first by soaking in warm water for 10 minutes, then drain well to avoid a chewy texture that contrasts too much with the crisp greens.
