Best 11 Spinach Berry Salad Recipes

MIXED BERRY SPINACH SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE DRESSING RECIPE BY TASTY

Steps:

• For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)
• Add the rest of the dressing ingredients.
• Blend until smooth. Refrigerate.
• Cut strawberries, apple, and onion into slices.
• Combine all the salad ingredients in a large bowl.
• Drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!)
• Sprinkle feta cheese on top and serve.
• Enjoy!

SPINACH BERRY SALAD WITH CANDIED WALNUTS

Steps:

• For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
• For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.
• Line a baking sheet with parchment paper and set aside.
• Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.

SPINACH BERRY SALAD

Steps:

• In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

BERRY SPINACH SALAD

Steps:

• Mix sugar, mustard, poppy seeds, minced onion and salt in a food processor or blender. Gradually add oil, followed by vinegar. Chill at least 4 hours to allow flavors to blend.
• Combine spinach, pecans, red onion and berries in a large bowl. Toss with 1/3 cup chilled salad dressing. Refrigerate remaining dressing for future use.

WHEAT BERRY, ROASTED CORN AND SPINACH SALAD

Steps:

• In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
• In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
• In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.

VERY BERRY SPINACH SALAD

Steps:

• Mix dressing and refrigerate for 15 minutes.
• Toss together with salad and serve.

BERRY DELIGHTFUL SPINACH SALAD

Steps:

• In a small heavy skillet over medium-low heat, cook sugar until it begins to melt. Gently drag melted sugar to the center of pan so sugar melts evenly. Cook, without stirring, until sugar is dark reddish brown, about 15 minutes., Remove from the heat; stir in pecans. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary., In a salad bowl, combine the spinach, strawberries and blueberries. Place the first six dressing ingredients in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream., Just before serving, drizzle salad with dressing; toss to coat. Top with sugared pecans.

FOUR-BERRY SPINACH SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients until blended. In a small bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss to coat.

BERRY-SPINACH SALAD WITH ALMONDS

Steps:

• In a small skillet, melt butter over medium heat. Add almonds; sprinkle with sugar. Cook and stir for 3 minutes or until almonds are lightly browned. Spread on foil to cool; break apart., In a large salad bowl, combine spinach and strawberries. In a small bowl, whisk the dressing ingredients. Pour over salad. Sprinkle with sugared almonds; toss to coat.

BERRY SPINACH SALAD WITH TOASTED HAZELNUTS

Steps:

• Preheat the oven or toaster oven to 350°F.
• Spread out the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the nuts turn a deep golden brown, 10 to 12 minutes. While still hot, rub the hazelnuts in a clean kitchen towel to remove the skins (some bits of skin will remain). Cool for 5 minutes, then chop.
• Combine the oil, lemon zest and lemon juice, kefir, honey, salt, and pepper in a small bowl and whisk until smooth. Divide the salad greens among four plates. Top with the carrots, radishes, and berries and drizzle with the dressing. Garnish with the chopped hazelnuts and serve immediately.

TRIPLE-BERRY SPINACH SALAD

Steps:

• In a large serving bowl, combine the spinach, berries and onion. In a small bowl, whisk the dressing ingredients until smooth. Drizzle over salad and toss to coat. Serve with a slotted spoon.