Berry Spinach Salad

A sweet, tangy and colorful salad sure to dress up any holiday table. 
Course Salad
Cuisine American
Servings 5 people


  • 10 oz organic baby spinach
  • 1 pint organic strawberries, cleaned and sliced
  • 2 tart granny smith apples, corded and sliced
  • 2 fine slices of red onion, touch chopped
  • 1 cup walnuts caramelized
  • 4 oz crumbled goat cheese

Salad Dressing

  • 1/2 cup raspberries
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp raspberries can use red wine vinegar
  • 1/2 tbsp sugar
  • 6 tbsp olive oil
  • 1 pinch salt and pepper to taste


  • Wash organic spinach and dry completely. Toss with strawberries, apples, onion, walnut and 1/2 of the goat cheese. Drizzle with enough dressing to join moisten; toss again. Add remaining cheese. 
    Serve relatively soon after putting this salad together to keep the fruit and spinach crisp and fresh. 
  • Dressing: use a wooden spoon, push raspberries through a strainer to puree. In a medium bowl, whisk together 2 tbsp. raspberry puree, lemon juice, vinegar and sugar. In a slow, but steady stream, whisk in olive oil, until emulsified. Season with salt and pepper. Can be made in a day advanced. 
  • Caramelized walnuts: OPTIONAL- add one cup of walnuts to a sauce pan over low heat. Add 1/2 teaspoon of sugar. Stir walnuts and sugar frequently until the granulated sugar is caramelized on walnuts. Watch carefully, the sugar can burn quickly! This takes about 1-2 minutes.