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Spinach Berry Salad

This spinach berry salad is a refreshing salad made with spinach, mixed berries, almonds and a red wine poppyseed vinaigrette. Delicious, healthy and easy to make!

Spring will be here before we know it and this salad with berries needs to be first on your recipe list! I love to enjoy it year round, but especially when fresh berries are in season. Between this and my strawberry spinach salad, you can’t go wrong with the berry goodness!

spinach berry salad in a white bowl

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One of my all time favorite salads is the nuts about berries salad from Zupas. I just love their soup and salad combo. Now that I don’t live near one anymore, I decided it was time to make my own version. I love how it turned out! So much that I ate it for lunch 3 days in a row. :)

This salad is chock full of colors, textures and tastes. But what really makes it is the red wine poppyseed vinaigrette and cinnamon sugared almonds. Sometimes I add in plain sliced almonds, but the cinnamon sugar version really takes it over the top. Seriously so good. I can’t wait to make it again this week!

fresh berries on a cutting board

Spinach Berry Salad ingredients

Greens: Baby spinach is my preference. There’s something about spinach mixed with berries that makes the perfect combination. However spring mix, kale or chopped romaine would taste great too.

Berries: I love to use a mix of fresh berries. My favorites are raspberries, strawberries and blackberries. Sometimes I’ll throw in fresh blueberries as well if I have them on hand.

Nuts: You can use plain sliced almonds, or make the cinnamon sugar version. If I make the cinnamon almonds, I like to whip up a big batch and then store in a container. They’ll stay fresh for a month or two, so you can use them in lots of salads. Candied pecans would taste great as well.

Others: Feel free to add in extras like feta or goat cheese, grilled chicken or sliced red onions.

whisking together red wine vinaigrette in a small bowl

Dressing

This dressing is so simple and makes the perfect addition to the berry salad. Simply add all of the ingredient in a bowl or mason jar and whisk until combined. It’s as easy as that! The salad would also taste great topped with a raspberry or balsamic dressing, as well as a classic poppyseed dressing.

  • 1/4 cup oil (I prefer half olive and half canola)
  • 1/4 cup red wine vinegar
  • 2 Tablespoons sugar (more to taste)
  • 1 teaspoon poppyseed (optional)

TIP: To keep the oil and vinegar from separating, whisk in 1/4 teaspoon xanthan gum to the dressing.

spinach salad with berries

More delicious salad recipes:

spinach salad with fresh berries and sliced almonds

Spinach Berry Salad Recipe

4.5 from 4 votes
A refreshing salad made with spinach, mixed berries, almonds and a red wine poppyseed vinaigrette. Delicious, healthy and easy to make!
Prep Time: 10 mins
Total Time: 10 mins
Servings: 6

Ingredients 

  • 6 ounces baby spinach
  • 3 cups fresh mixed berries
  • 1/3 cup sliced almonds , more to taste

Dressing:

  • 1/4 cup oil , I like doing half olive and half canola
  • 1/4 cup red wine vinegar
  • 2 Tablespoons granulated sugar , more to taste
  • 1 teaspoon poppy seeds , optional

Pinch of salt

    Instructions

    • Wash your salad and berries and set aside to dry.
    • For the dressing, combine the oil, vinegar, sugar and poppy seeds in a bowl or mason jar and whisk until combined. Add a pinch of salt. Shake just before serving.
    • For the salad, layer the spinach, berries and nuts and top with dressing.

    Notes

    Add grilled or rotisserie chicken to turn it into a meal.
    Sometimes I like to make cinnamon sugar almonds or I'll purchase the honey roasted almonds.
    Cinnamon sugar almonds:
    • 1/2 cup sliced almonds
    • 1/4 cup brown sugar
    • 1 teaspoon ground cinnamon 
    In a small frying pan, combine your almonds and sugar. Cook on medium/low heat and watch closely. Keep stirring as the sugar begins to melt, to keep it from burning. Once sugar has coated the nuts, sprinkle with cinnamon and remove from heat and place on foil to cool.
    Tip: Add 1/4 teaspoon xanthan gum to the dressing to keep the oil and vinegar from separating. 

    Calories: 183kcal | Carbohydrates: 16g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 242mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2694IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 1mg
    Course: Salad
    Cuisine: American
    Author: Jamielyn Nye

    spinach salad with fresh berries and sliced almonds

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