Berry Spinach Salad with Walnuts
Berry Spinach Salad with Walnuts
Ingredients
For the Salad
- 5 ounces baby spinach, washed and dried
- 1 1/2 cups mixed berries, fresh or thawed
- 1/2 cup walnuts, chopped, lightly toasted (optional)
- 1/4 cup red onion, thinly sliced
- 1 avocado, pitted, peeled, and diced
For the Lemon-Poppy Seed Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon poppy seeds
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
If toasting walnuts, spread them in a single layer on a dry skillet over medium heat. Cook for 3-5 minutes, stirring occasionally, until fragrant. Remove from heat and let cool.
⏱️ 5 min
- 2
Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, fresh lemon juice, Dijon mustard, maple syrup, poppy seeds, salt, and black pepper until well combined and emulsified.
⏱️ 5 min
- 3
In a large salad bowl, combine the washed and dried baby spinach, mixed berries, toasted walnuts (if using), thinly sliced red onion, and diced avocado.
⏱️ 5 min
- 4
Pour the prepared vinaigrette over the salad ingredients. Gently toss until all components are evenly coated with the dressing.
⏱️ 3 min
- 5
Serve immediately as a refreshing side dish or a light main course.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Berry Spinach Salad with Walnuts
Ingredients
For the Salad
- 5 ounces baby spinach, washed and dried
- 1 1/2 cups mixed berries, fresh or thawed
- 1/2 cup walnuts, chopped, lightly toasted (optional)
- 1/4 cup red onion, thinly sliced
- 1 avocado, pitted, peeled, and diced
For the Lemon-Poppy Seed Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon poppy seeds
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
If toasting walnuts, spread them in a single layer on a dry skillet over medium heat. Cook for 3-5 minutes, stirring occasionally, until fragrant. Remove from heat and let cool.
⏱️ 5 min - 2
Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, fresh lemon juice, Dijon mustard, maple syrup, poppy seeds, salt, and black pepper until well combined and emulsified.
⏱️ 5 min - 3
In a large salad bowl, combine the washed and dried baby spinach, mixed berries, toasted walnuts (if using), thinly sliced red onion, and diced avocado.
⏱️ 5 min - 4
Pour the prepared vinaigrette over the salad ingredients. Gently toss until all components are evenly coated with the dressing.
⏱️ 3 min - 5
Serve immediately as a refreshing side dish or a light main course.
⏱️ 2 min