Spinach & Berries Salad
The ultimate entertaining salad, this spinach, and berries salad will become your go-to for all spring and summer gatherings. Perfect for Mother’s Day brunch.
One of my absolute favorite ways to use berries is in a salad. The combination of sweet, tart, and savory is a perfect medley, especially when you are using fresh seasonal ingredients. I’ve been making this salad for years and it’s always the hit of a spring or summer party and people are always asking for the recipe.
Spinach and berries are a great combination but add slivered almonds, chopped green onions, and fresh dill and you have a perfect salad! Some say the dressing makes the salad – and I have to partially agree, this dressing is a staple for me and I make a large batch often to serve over fresh greens and berries for lunches.
Be sure to take advantage of the hot deals on berries at Safeway this week to make this salad on the cheap!
The salad is inspired and adapted by a Junior League of Denver cookbook recipe that is actually the cover photo for the Colorado Colore cookbook. I made a few modifications to make it my own.
Watch a video of the salad being assembled here:
Spinach and Berries Salad With Toasted Almonds and Dill
The ultimate entertaining salad, this spinach and berries salad will become your go to for all spring and summer gatherings.
- 1 cup slivered almonds toasted
- 1 pound baby spinach leaves
- 1 pound butter or Bibb lettuce chopped
- 1 bunch green onions chopped
- 8 oz fresh strawberries sliced
- 8 oz fresh raspberries
- 1/2 pint fresh blueberries
- 1/3 cup chopped fresh dill
- 1/4 cup olive oil
- 1/8 cup balsamic vinegar
- 1.5 tablespoons sugar
- 2 garlic cloves crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
To Prepare Vinaigrette:
Combine the olive oil, balsamic vinegar, sugar, garlic cloves, salt, pepper dry mustard and onion powder in a mason jar or food storage container with a lid. Shake to combine.
For the Salad:
Begin by toasting the almonds in a skillet over medium-high heat for about 5 to 7 minutes, stirring often until golden brown. Remove from skillet to cool once toasted.
Toss the spinach, butterhead lettuce, onions, berries, dill and almonds in a large salad bowl. Add vinaigrette just before serving and toss to coat.
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