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berry spinach immune salad i

Berry Spinach Immune Salad

This Berry Spinach Immune Salad is a fresh, vibrant mix of spinach leaves, sweet berries, creamy goat cheese, and crunchy almonds, all tossed in a tangy poppy seed dressing. It’s light, full of flavor, and packed with nutrients your body will love.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 6 cups fresh spinach leaves washed and dried
  • 1 cup strawberries sliced
  • ½ cup blueberries fresh or thawed frozen
  • ¼ cup sliced almonds or chopped walnuts
  • ¼ cup crumbled goat cheese or feta
  • ¼ small red onion thinly sliced
For the Dressing:
  • 3 tablespoons olive oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon poppy seeds
  • Pinch of salt and black pepper

Method
 

Prepare the spinach:
  1. Rinse the spinach leaves well and pat them dry. Place them in a large mixing bowl.
Add berries:
  1. Slice the strawberries and add them to the spinach along with the blueberries.
Add crunch:
  1. Sprinkle in the almonds or walnuts for that extra texture.
Add cheese and onions:
  1. Crumble goat cheese over the top and toss in the thinly sliced red onions.
Make the dressing:
  1. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper.
Toss and serve:
  1. Drizzle the dressing over the salad just before serving. Toss gently to coat everything evenly.
Enjoy:
  1. Serve right away while the greens are crisp and the berries are juicy.

Notes

  • You can swap goat cheese for feta or skip it for a dairy-free option.
  • Toasting the nuts gives them extra flavor and crunch.
  • Add grilled chicken or quinoa if you want to make it more filling.
  • The dressing keeps well in the fridge for up to a week — just shake before using.