Berry & Spinach Fruit Salad Recipe
Berry & Spinach Fruit Salad offers a refreshing and nutritious twist on the classic fruit salad. By combining succulent, antioxidant-rich berries with tender, vibrant spinach, this dish delights the senses with a harmonious blend of colors and flavors. Its bright, fresh appeal makes it an inviting choice for any meal occasion.
Equipment
- Large Bowl For mixing salad ingredients gently
- Small Bowl To whisk dressing ingredients
- Colander or salad spinner For rinsing and drying spinach and berries
- Dry skillet To toast nuts for added crunch
Ingredients
- 4 cups baby spinach tender, nutrient-rich greens
- 2 cups mixed berries combination of strawberries, blueberries, and raspberries, hulled and sliced as needed
- 2 tablespoons fresh lemon juice adds bright, acidic note
- 1 tablespoon maple syrup or honey offers natural sweetness in dressing
- ¼ cup toasted almonds or walnuts adds crunchy texture and healthy fats
- 2 tablespoons fresh mint leaves torn to lift the salad's freshness
- 2 tablespoons extra virgin olive oil provides subtle fruity richness
- pinch salt to balance the sweetness and enhance flavor depth in dressing
Instructions
- Rinse baby spinach leaves thoroughly under cold water and spin dry until crisp to prevent sogginess and help dressing cling evenly.
- Gently rinse strawberries, blueberries, and raspberries. Hull and slice strawberries into bite-sized pieces for consistent texture and easier eating.
- Whisk together fresh lemon juice, maple syrup (or honey), extra virgin olive oil, and a pinch of salt in a small bowl until combined to make the dressing.
- Lightly toast almonds or walnuts in a dry skillet over medium heat until fragrant and golden. Cool before adding to preserve crunch and aroma.
- In a large bowl, gently toss the spinach, berries, and torn mint leaves with the dressing to avoid bruising the fruit. Add toasted nuts just before serving to maintain crispness.
- Serve the salad immediately to preserve the bright flavors and textures. If desired, chill briefly before serving for extra refreshment.
Notes
- Store salad un-dressed if possible. Keep spinach and berries separate from dressing in airtight containers for up to 2 days refrigerated.
- Add dressing just before serving to prevent greens from wilting and berries from becoming soggy.
- Keep toasted nuts separate and sprinkle on top when ready to eat for maximum crunch.
- No reheating needed; best served cold or at room temperature to preserve texture and flavor.
- Freeze berries separately for longer storage; thaw in fridge before use.
- Substitute kale or arugula for a different flavor and texture, massaging kale lightly with dressing to soften.
- This recipe is naturally vegan and gluten-free; ensure sweetener fits dietary needs.
- Prepare and dress salad just before serving for best texture and flavor. Wash and dry spinach and berries ahead as needed.
- Frozen berries can be used if thawed and drained well, but fresh berries are preferred.
- Add grilled chicken, tofu, chickpeas, or cooked quinoa to make the salad a full meal.
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