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–+ servings
Berry Spinach Salad with Blueberries & Raspberries

Refreshing Berry Spinach Salad with Blueberries & Raspberries

This Berry Spinach Salad with Blueberries & Raspberries is a vibrant and nutritious side dish perfect for summer.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Fresh Spinach Nutrient-rich base.
  • 1 cup Blueberries Sweet and full of antioxidants.
  • 1 cup Raspberries Tart flavor and vibrant color.
  • 1/2 cup Feta Cheese Creaminess and salty kick.
  • 1/2 cup Nuts (e.g., walnuts or pecans) Optional for extra crunch.
For the Dressing
  • 3 tablespoons Lemon Juice Adds refreshing zing.
  • 5 tablespoons Olive Oil Binds dressing together.
  • 1 pinch Salt Enhances flavors.
  • 1 pinch Pepper Balances sweetness.

Equipment

  • Large salad bowl
  • Medium Bowl
  • whisk
  • Salad Spinner

Method
 

Preparation Steps
  1. Wash 4 cups of fresh spinach thoroughly under cold water. Shake off excess water and pat dry.
  2. Rinse 1 cup each of blueberries and raspberries and ensure they are dry.
  3. Chop about 1/2 cup of walnuts or pecans into smaller pieces if using.
  4. In a medium bowl, whisk together 3 tablespoons of lemon juice, 5 tablespoons of olive oil, a pinch of salt, and pepper to taste.
  5. In a large salad bowl, layer prepared spinach as the base. Top with blueberries and raspberries.
  6. Sprinkle chopped nuts over the fruits. Drizzle dressing just before serving.
  7. Toss gently with two large forks to combine everything without bruising the ingredients.
  8. Serve immediately for best freshness.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 200mgPotassium: 300mgFiber: 5gSugar: 7gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Best enjoyed fresh; if storing leftovers, keep dressing separate.

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