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Spinach and berry salad recipe

Spinach and berry salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Spinach salad

A healthy and colourful salad! The berries used here are low in sugar. When the ingredients are very fresh and in season, you can really enjoy all the different flavours.

2 people made this

IngredientsServes: 4

  • 75g baby spinach
  • 250g raspberries
  • 100g strawberries, diced
  • 100g cherry tomatoes
  • 20g Comté cheese, diced
  • 50g cashew nuts
  • 1 teaspoon fresh flat leaf parsley, minced

MethodPrep:10min ›Ready in:10min

  1. First arrange the spinach in a nice serving bowl. Add the raspberries and strawberries, then the cherry tomatoes, Comté and cashews nuts. Sprinkle with the chopped parsley.

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Reviews & ratingsAverage global rating:(2)

Spinach berry salad

Spring will be here before we know it and this salad with berries needs to be first on your recipe list! I love to enjoy it year round, but especially when fresh berries are in season. Between this and my strawberry spinach salad, you can’t go wrong with the berry goodness!

One of my all time favorite salads is the nuts about berries salad from Zupas. I just love their soup and salad combo. Now that I don’t live near one anymore, I decided it was time to make my own version. I love how it turned out! So much that I ate it for lunch 3 days in a row. :)

This salad is chock full of colors, textures and tastes. But what really makes it is the red wine poppyseed vinaigrette and cinnamon sugared almonds. Sometimes I add in plain sliced almonds, but the cinnamon sugar version really takes it over the top. Seriously so good. I can’t wait to make it again this week!

Spinach Berry Salad Ingredients

This strawberry spinach salad with poppy seed dressing is a cinch to make! Here’s what you’ll need to make the salad itself as well as the strawberry spinach salad dressing:

  • Spinach: I used baby spinach, but any variety will work.
  • Berries: I used a blend of strawberries, blueberries, and raspberries.
  • Red onion: Slice it very thinly so you don’t chomp down on a big piece.
  • Apple: You can use any variety of sweet apple you’d like.
  • Kiwi: An optional add in, but I love the flavor and texture it adds to this strawberry feta salad.
  • Strawberry yogurt: I used regular, full-sugar strawberry yogurt. Use any kind you’d like.
  • Mayonnaise: Provides the creamy base of the dressing and binds all of the ingredients together.
  • Sour cream: I prefer sour cream in this strawberry poppyseed dressing recipe but Greek yogurt works well because we are making a tangy dressing.
  • Milk: You need just a splash to thin out the strawberry poppyseed dressing.
  • Sugar: I add a few tablespoons to the dressing to balance out the tangy sour cream and vinegar.
  • Apple cider vinegar: You need some vinegar to cut through the creamy dressing.
  • Poppyseeds: A must in any poppyseed dressing recipe.
  • Sesame seeds: Adds extra flavor and texture to the dressing.
  • Feta cheese: You can buy feta cheese in a block or pre-crumbled. Either works!
  • Caramelized nuts: I use my 5 Minute Caramelized Nuts Recipe for the caramelized pistachios — so — you guessed it – they only take 5 minutes and are so worth it.

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Wheat Berry and Spinach Salad with Orange-Curry Vinaigrette

This Wheat Berry and Spinach Salad with Orange-Curry Vinaigrette is perfectly beautiful for any holiday table!

The Upper Midwest has been experiencing such a beautiful fall. We’re past the mid-month mark for November and I haven’t even put on my winter coat yet. Yes, I’m layering up on the days that are cooler, but wow, what a gift!

As I look at our calendar and all its busy-ness over the next number of weeks, it’s evident that the holiday season is upon us, even if our weather pattern doesn’t seem to fit the norm. I’ve been emailing and texting with Mom and my sisters this past week, trying to get a plan together for Thanksgiving. And I don’t know about you, but one of the dishes I most look forward to at any Thanksgiving table is one that is fresh and bright and colorful, and on the lighter side. This traditional meal can end up feeling very heavy, and might I add “brown”?

Here’s a wonderful little salad for you, just in time for your own holiday menu planning. Wheat Berry and Spinach Salad with Orange-Curry Vinaigrette . It’s not only pretty to look at, but its flavor is outstanding. It’s a contrast to brown and savory, everything your upcoming holiday menus are begging for.

*This post is sponsored by Dole.

In my partnership with DOLE® this past year, I’ve been sharing recipes using their fresh fruits and vegetables:

The wheat berries in this newest salad recipe offer whole grain goodness, and are soft and chewy, deliciously nutty in flavor. They’re folded with bright baby spinach and thin slices of crisp celery, both from Dole.

When I visited the Dole Nutrition Institute near Charlotte, NC recently, I was introduced to their new Premium Celery Hearts. This variety of celery is exclusive to Dole and offers a milder taste, a snappier crunch, and a less-stringy texture. Dole’s consumer testing panel chose this variety 9 to 1 over competing celery brands. And personally, I’m one of those consumers who would rather eat this variety too. I often like to incorporate the flavor of celery into dishes by adding it in chopped form, but I don’t find it particularly enjoyable to eat fresh celery sticks, just because of the overly stringy quality. With these new celery hearts, I can happily say that celery has found a new home on our fresh relish tray.

Curry. Dontcha just love it?!

When I uncap the little container of sweet curry in our kitchen, all the little noses in the room start sniffing, and the outer corners of lips turn up, smiling. Curry’s scent is warm and intoxicating. It gets us every time.

The vinaigrette that brings this salad together, hugging every morsel with its bright warmth, is created mostly from the flavors of sweet curry and bright, fresh orange. It’s a beautiful combination.

I love all the different textures in this salad. Chewy wheat berries and tender spinach are folded playfully into the contrasting crunch of pistachios and fresh celery, apple, and those sweet little pomegranate jewels. It’s a festive looking dish, perfect for the holidays.

I also wanted to invite you to join me for a Facebook Chat with Dole. On Wednesday evening, December 1st, I’ll be hosting this little gathering to talk about fresh fruits and vegetables. To find me, just head to the Dole Facebook page at 8:00 pm EST on December 1st. See you then!

Berry Spinach Salad with Raspberry Vinaigrette

  • Author: Emily Koch
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 2 to 3 1 x
  • Category: Salad, Side, Entree
  • Cuisine: Vegetarian, Vegan, Gluten Free, Dairy Free


Berry spinach salad is loaded with berries, candied maple pecans, honey goat cheese, & homemade raspberry vinaigrette. The ultimate summer salad recipe!


  • Candied Maple Pecans
  • 1 cup raw pecans (could also use walnuts)
  • 1 tablespoon coconut oil
  • 2 tablespoons pure maple syrup
  • pinch of salt
  • Raspberry Vinaigrette
  • 1 cup frozen raspberries, thawed (or use fresh)
  • 1/2 cup olive oil
  • 1/4 cup Red wine vinegar (or raspberry vinager)
  • Salt and pepper to taste (at least 1/4 teaspoon each)
  • 1/4 cup agave nectar or pure maple syrup
  • 1/4 cup cold filtered water, to thin
  • Salad
  • spinach leaves
  • Fresh berries of choice, such as: raspberries, blueberries, blackberries, quartered strawberries, pitted cherries
  • Optional: Honey or plain goat cheese, crumbled


  1. Make the candied maple pecans: Heat a large nonstick skillet over low heat. Add the pecans and allow them to toast slightly, about 3 to 5 minutes – stir frequently and keep and eye on them so they don’t burn. Once the pecans have just begun to get toasted add the coconut oil, maple syrup, and salt.Cook stirring constantly until the maple syrup has mostly cooked off and the pecans look like they have a glaze on them – about 2 to 3 minutes. Immediately remove them from the heat onto a plate, spread them out with your spatula and allow them to cool completely, set aside.
  2. Make the raspberry vinaigrette: Add all of the vinaigrette ingredients to a blender, blend on high until smooth. Taste and adjust flavors as needed. Pass the dressing through a fine mesh siv to remove any seeds.
  3. Assemble salad: Add enough spinach to fill a serving bowl (or smaller bowls if not serving to a crowd), Add piles of the berries/fruit you’re using on top of the salad. Add the pecans (you might have some leftover). Add some crumbled goat cheese, if using. Just before serving drizzle the raspberry vinaigrette over top of the salad. Serve immediately.
  4. Leftovers: Once the berries are washed and the salad is dressed it is best eaten when fresh. You may have pecans leftover – store them in an air tight container on the counter. You may also have raspberry vinaigrette left over – store in an air tight container in the fridge for up to 1 week or freeze for up to 3 months.


Vegan/dairy free: To keep this salad vegan and dairy free omit the goat cheese.

I imagine any kind of fruit you love would work well in this salad, but I think peaches wold be really tasty with that raspberry vinaigrette! Someone please try it!

Homemade Raspberry Vinaigrette

Fresh ingredients make all the difference in this homemade raspberry vinaigrette. Packed with so much flavor and gorgeous color. It’s tangy, sweet, and bright all around.

Is raspberry vinaigrette healthy? Usually, vinaigrette type dressings with oil and vinegar tend to be healthier. To keep the vinaigrette refined sugar-free, substitute brown sugar with honey.

For this vinaigrette, you’ll need fresh raspberries, olive oil, cider vinegar, fresh basil, brown sugar, mustard, garlic, salt, and pepper. Add everything into a food-processor and blend until smooth.

The vinaigrette can be stored in the refrigerator for up to one week.

Meal Prep Tips for this Summer Berry Spinach Salad:

If we&rsquore thinking meal prep-situation with this recipe &ndash YES. Absolutely, yes. Here are my tips for that situation!

  • Don&rsquot assemble the whole salad and add the dressing if you&rsquore using this as a meal prep lunch &ndash it will get soggy
  • Reusable glass containers like these(affiliate link) work well for prepping your ingredients! You can prep individual salads into each container &ndash without the dressing
  • Mix up your dressing and keep it in a mason jar, or reusable dressing cups(affiliate link)
  • Add the dressing immediately before eating!
  • If you need/want some protein for lunch (generally a good idea!) grill some chicken breast and add it to this salad. That would not be a bad idea at all

If you&rsquore serving this for dinner/a potluck/etc. &ndash toss all the ingredients together, and pour the dressing on just before eating! You can also just set the dressing next to the salad bowl in a little jar for people to add themselves. This salad only makes about 6 servings if you&rsquore eating it as your main course. It serves 8 as a side. You can also double it or cut it in half depending on how many people you need to feed!

Happy lunching, friends! And remember &ndash say NO to boring salads!

More Salad and Salad Dressing Recipes for Lunch:

19 Refreshing Summer Salad Recipes

Summer is right around the corner, and that means barbecue season! Whether you&rsquore searching for a healthy summer salad recipe, making summer salads for a crowd at your next outdoor gathering or just trying to put dinner on the table without having to turn on your oven, I&rsquove got you covered! Here are 19 refreshing summer salad recipes for you to try!

19 Refreshing Summer Salad Recipes

Summer is right around the corner, and that means barbecue season! Whether you&rsquore searching for a healthy summer salad recipe, making summer salads for a crowd at your next outdoor gathering or just trying to put dinner on the table without having to turn on your oven, I&rsquove got you covered! Here are 19 refreshing summer salad recipes for you to try!

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Detox Berry Quinoa Spinach Salad with Sweet Shallot Vinaigrette

  • Author: Krista
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4 - 5 1 x
  • Category: Salad, Gluten Free, Vegetarian, Side Dishes, Meatless Monday



  • 1/4 cup of shallots, diced
  • 1 teaspoon of olive oil
  • 1 teaspoon of dry basil
  • 1 tablespoon of honey
  • 1/4 cup of red wine vinegar
  • 1/2 cup of olive oil
  • salt & pepper

Salad Ingredients:

  • 10 oz . of baby spinach
  • 4 oz . of crumbled goat cheese
  • pint of blackberries
  • pint of strawberries, hulled and quartered
  • 1 cup of raw pecans
  • 1 cup of cooked quinoa


  1. Heat a small saute pan over medium high heat. Add olive oil and diced shallots.
  2. Saute for 4-5 minutes until translucent. Set aside.
  3. In a small bowl add dry basil, honey, red wine vinegar, salt & pepper. Whisk together.
  4. Add in the sautéed shallots and slowing pour in olive oil while whisking.
  5. Evenly distribute baby spinach, strawberries, blackberries, cooked quinoa, pecans, and crumbled goat cheese between 4-5 plates.
  6. Drizzle the sweet shallot vinaigrette over each salad and serve! 🙂


  • Serving Size: 1 salad
  • Calories: 416
  • Sugar: 11 g
  • Sodium: 145 mg
  • Fat: 33 g
  • Carbohydrates: 25 g
  • Fiber: 9 g
  • Protein: 8 g
  • Cholesterol: 6 mg

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Watch the video: Så gulrot i melkekartong (July 2022).


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