Spinach Almond and Berries Salad
A Spinach Almond and Berries Salad is the perfect way to showcase the best of summer’s bounty! Plus the Spinach Salad Dressing pairs perfectly with berries.
With the crunch of nuts, the sweetness of berries plus refreshing greens, this amped-up Strawberry Spinach Salad is divine!
Spinach Almond and Berries Salad
I spotted this recipe in a cookbook (affiliate link) I bought over a decade ago in Colorado. It featured a bed of greens with a sprinkling of colorful berries. The sweet vinaigrette paired delightfully with the fruit-laden salad. That was my inspiration for this Spinach, Almond, and Berries Salad.
Growing up in central Iowa, my mom’s salads were pretty basic. When my aunt shared her Strawberry Spinach Salad, we were instant fans. All the sugar in the vinaigrette didn’t hurt! But this version has FOUR kinds of berries, lettuce in addition to the spinach, green onions, a touch of fresh dill, and slivered almonds. The dressing is a little more complex with garlic, Worcestershire, dry mustard, and onion powder in addition to a good dose of sugar, oil, and vinegar.
Frequently Asked Questions
How Do You Pick the Best Berries?
Use your sense of sight and smell. They should have a sweet aroma and look plump, vibrant with no bruises, soft or moldy spots or areas of green. If at the supermarket, look at all sides of the plastic container during your inspection.
Why Did My Vinaigrette Separate?
If it wasn’t emulsified properly, it will separate. Emulsification is the process where you slowly drizzle in the oil as you whisk. If this is not done or done too quickly, the dressing can separate. But even if this happens, just whisk the dressing again or shake the container well before serving and it will be fine.
How to Make This Spinach Salad Recipe
Growing up, my mom would try to shake up the ordinary tossed salad. We expected tomatoes, cucumbers, and other raw ingredients. My sisters and I weren’t thrilled when she tossed in some leftover steamed green beans and were appalled if fruit was involved. But the first strawberry spinach salad recipe changed our minds. Since then, I’ve been a huge fan of berries in salads.
- To make this lovely version, spinach and bib lettuce were tossed together to form a bed for the other ingredients.
- The greens were then topped with perfectly ripe strawberries, raspberries, blackberries, and blueberries.
- Next, the toasted slivered almonds, green onions, and a few delicate tendrils of fresh dill were sprinkled over and around the berries.
- PRO-Tip: Even if the fresh dill sounds a bit odd, give it a try. I typically don’t use much fresh dill, but it was another delicious nuance added to this out of the ordinary berry salad.
- All the dressing ingredients except the oil were whisked together before slowly whisking in the olive oil to emulsify the dressing.
- Either toss the salad with some of the dressing right before serving or pass the dressing along with the salad. This delicious twist on a spinach salad is ideal for a picnic, barbecue, or just a weeknight dinner at home.
- This recipe is very adaptable. Omit or switch out the nuts to your favorite. Use just one berry or just two or three!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Summer and Fall Salads, and our host is Jane who blogs at The Heritage Cook.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious and inspired dishes!
Summer and Fall Salads
- Roasted Fall Veggie Salad – The Red Head Baker
- Polenta Caprese Stackers – Shockingly Delicious
- Antipasta Pasta Salad – The Heritage Cook
- Mixed Greens, Peach and Corn Salad with Balsamic Maple Vinaigrette – Karen’s Kitchen Stories
- Easy Cole Slaw – Mother Would Know
- Simple Vegan Chickpea Salad with Olives – The Wimpy Vegetarian
- Brussels Sprouts Salad with Shallot Vinaigrette – Sarah’s Cucina Bella
- Goat Cheese Salad with Raspberry Dressing – Creative Culinary
- Spinach, Almond, and Berries Salad – You’re here!
More Delicious Salad Recipes
- Summer Caprese Salad from Two Peas and Their Pod
- Spinach Pear Salad with Cranberries and Blue Cheese
- Citrus Spinach Salad with Avocados and Oranges
- Peach and Beet Salad
- Plus More of the Best Salad Recipes
This recipe was first shared in June 2013. The photos and text were updated in 2020.
- 1/3 cup extra virgin olive oil
- 1/4 cup sherry or red wine vinegar
- 1 tablespoon Worchestershire sauce
- 1/2 cup sugar
- 1 clove garlic, minced
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon dry mustard
- 1/8 teaspoon onion powder
- 1/2 cup slivered almonds, toasted
- 8 ounces baby spinach
- 8 ounces butter lettuce
- 4 green onions, trimmed and sliced
- 1 cup strawberries, sliced
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1 cup blueberries
- 2 tablespoons fresh dill
- Make the dressing by whisking all ingredients except oil. Slowly drizzle in oil while whisking constantly. Set aside.
- Toss all salad ingredients together in a large bowl. Before serving, add the vinaigrette and toss.
Feel free to leave out the nuts or substitute with pecans or walnuts.
Use all 4 berries, or just one or two. This recipe is very flexible!
Adapted from Colorado Colore.
Amount Per Serving: Calories: 413Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 162mgCarbohydrates: 46gFiber: 8gSugar: 34gProtein: 6g