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berry almond spinach salad bowl

Berry Almond Spinach Salad Bowl

A fresh and colorful salad with baby spinach, juicy strawberries and blueberries, crunchy toasted almonds, and a light poppyseed dressing. Quick, healthy, and perfect for lunch or a light dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh baby spinach
  • 1 cup strawberries sliced
  • 1 cup blueberries or mixed berries
  • ½ cup toasted almonds
  • ¼ cup crumbled feta cheese optional
  • 2 tablespoons poppyseed dressing
  • ½ cup mandarin orange segments optional, adds extra sweetness

Method
 

  1. Wash Spinach: Rinse the baby spinach well and spin dry in a salad spinner or pat with paper towels.
  2. Prepare Berries: Slice strawberries thinly. Wash blueberries and other berries if using a mix.
  3. Toast Almonds: Heat a small pan over medium heat. Toast almonds for 3–4 minutes until lightly golden and fragrant. Set aside to cool.
  4. Assemble Salad: In a large bowl, add spinach, then layer berries and almonds evenly.
  5. Add Extras: Sprinkle feta cheese and mandarin oranges if using.
  6. Dress Salad: Drizzle 2 tablespoons of poppyseed dressing over the salad. Toss gently so everything is coated.
  7. Serve: Transfer to your favorite serving bowl. Enjoy immediately for the freshest taste.

Notes

  • If prepping ahead, keep the dressing separate until serving to prevent soggy leaves.
  • Substitute nuts if needed—walnuts or pecans work well.
  • Can add protein like grilled chicken, shrimp, or tofu for a full meal.
  • Frozen berries can be used, but drain them first to avoid excess moisture.