This refreshing Berry Salad is bursting with springtime flavor that you can enjoy any time of year.
As the weather gets warmer, mealtime thoughts turn to crisp, refreshing salads. One of my favorites is this delightful berry salad that’s positively bursting with straight-from-the-garden goodness. Various berries are easy to find in most supermarkets throughout the year, making this salad a little fix of springtime freshness in any season.
You can easily swap blackberries and raspberries for the strawberries and blueberries. A zucchini or yellow squash can step in for the cucumber. I’ve even used crumbled goat cheese instead of feta. As you can see, it’s super simple to customize this recipe! Any fresh salad greens can replace the spinach—but I think spinach and berries naturally complement each other.
I love serving this salad on a buffet table because it is so colorful. When your guests see it, don’t be surprised if they ooh and aah over its beauty. I tend to keep all these ingredients on hand, so it’s a go-to lunch when I don’t feel like cooking. It takes only about 15 minutes, start to finish, and requires no special skills. Hope you enjoy it as much as I do!
Is Berry Salad Healthy?
This salad is a balanced, nutrient-rich option that can be easily adapted to suit a range of dietary needs. This salad provides lots of dietary fiber from the spinach and 6 grams of protein from the nuts and cheese. The berries also deliver plenty of vitamins and antioxidants, though there is also a fair amount of fat from the feta cheese.
This recipe also includes a heart-healthy dressing prepared with olive oil, balsamic vinegar, honey, Dijon mustard, fresh garlic, and a small amount of salt and pepper. You can omit the salt to reduce the already low sodium levels, and swap the honey for a sugar-free sweetener, like monk fruit, if desired.
Make It Different Every Time
Using this salad recipe as a roadmap, you can make it uniquely flavorful each time you prepare it by tailoring the ingredients to your tastes. My favorite swap is white or champagne balsamic vinegar for regular balsamic, which lightens the flavor profile. I also love using flavored balsamic vinegars, such as peach, berry, mango, or pear. These vinegars are ideal complements for the fruit in this salad.
Another way to change up this recipe is to swap the berries for tropical fruits, like mango, pineapple, papaya, and kiwi. I like to use champagne or fruity balsamic when going for a tropical feel. Shredded coconut and chopped macadamia nuts add a perfect hint of an island escape.
FAQs & Tips
Store your salad and dressing in separate airtight containers, as dressing on leftover salad can speed the wilting process. Leftovers will stay good in the fridge for about 2 days.
This recipe can go wherever your imagination takes you! My favorite additions are colorful baby bell peppers, and cherry tomatoes. Red onion, banana peppers, and other crisp salad greens, including arugula, are excellent options.
In addition to feta, I recommend trying creamy burrata, crumbly goat cheese, and mozzarella balls in this salad. Make it a heartier meal by topping this salad with cooked, chopped, or diced turkey, chicken, ham, or bacon. Just for fun, I sometimes toss in candied nuts, sesame or pumpkin seeds—I love BBQ-flavored pepitas when I can find them—crispy baked lentils, or wasabi peas for some heat. Hard-boiled eggs are another great addition to any spinach salad.
Serving Suggestions
Adding protein to this salad makes it a complete meal and is easy with recipes like Grilled Chicken Breast, Candied Bacon, and Air-Fryer Turkey Breast. These Meatloaf Muffins are fun to serve with a berry salad on the side. Wash it all down with a refreshing Pink Drink, then finish your perfect meal with a delicious platter of Taylor Swift’s Chai Sugar Cookies for dessert.
Berry Salad
Ingredients
- 1/2 cup sliced almonds
- 4 cups baby spinach rinsed and dried
- 1 cup strawberries sliced
- 1 cup blueberries
- 1 small cucumber diced
- 1/3 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
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Place the sliced almonds in a dry skillet over medium heat. Stir constantly until they turn lightly brown, about 5 minutes. Transfer to a plate and let cool.
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In a large bowl, add the baby spinach, strawberries, blueberries, and cucumber. Gently fold in the crumbled feta cheese and the cooled, toasted almonds.
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In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, minced garlic, salt, and pepper. Drizzle the dressing over the salad and toss gently until evenly coated. Serve immediately.
Nutrition
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