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BERRY SPINACH SALAD

Berry Spinach Salad is a delightful and nutritious dish that brings together the freshness of greens with the sweetness of berries. This easy spinach salad recipe features spinach as its base, complemented raspberries, strawberries and candied almonds, creating a colorful profile that is pleasing to both the eyes and the palate. 
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: lunch, Salad, Side Dish
Cuisine: American
Keyword: BERRY SPINACH SALAD
Servings: 6 servings
Calories: 466kcal
Author: Jessica & Nellie

Ingredients

  • 8 cups spinach
  • 1 + cup raspberries
  • 1 + cup strawberries sliced
  • 1 cup candied almonds or pecans

Raspberry Poppy Seed Dressing:

  • ½ cup rice vinegar
  • ½ cup oil
  • ½ cup sugar
  • 2 TBSP poppy seeds
  • 2 tsp raspberry jam
US Customary - Metric

Instructions

  • Candy Almonds (if not purchased this way): Place 1 cup of sliced almonds and 6 TBSP of sugar in a medium saucepan. Stir over medium-high heat until the sugar has completely dissolved, and then immediately remove from heat. Place the almonds in a single layer on wax paper to cool for 30-40 minutes.
  • Make Dressing: Combine the rice vinegar, oil, sugar, poppy seeds, and raspberry jam in a bowl or large jar, whisk to combine. If you have a blender bottle, this is a great tool to use as you can shake it all together and pour from it as well. Place the dressing in the refrigerator to chill, until ready to serve.
  • Assemble Salad: In a large bowl, assemble and combine the salad ingredients. If needed, wash and pat dry the spinach leaves. Then, rinse the raspberries and add to the bowl. Wash and dice the strawberries into quarters, transfer them to the salad bowl as well. Add the candied nuts on top and toss salad a bit to combine.
  • I like to serve my dressing on the side so that you can add as much as you like, but you could go ahead and add to the salad right before serving if desired. Serve immediately and enjoy!

Notes

Leftover salad, without dressing, can be stored in an airtight container in the fridge for up to 4-5 days. Add the dressing to the salad before serving. 

Nutrition

Serving: 1serving | Calories: 466kcal | Carbohydrates: 52g | Protein: 6g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Sodium: 39mg | Potassium: 415mg | Fiber: 4g | Sugar: 45g | Vitamin A: 3761IU | Vitamin C: 31mg | Calcium: 133mg | Iron: 2mg