Ingredients
Equipment
Method
- Start by preparing the dressing. In a small bowl, whisk together Greek yogurt, milk, honey, Dijon mustard, and poppy seeds. The mixture should be smooth and creamy, with a slight tang from the yogurt. Taste it to see if you want to adjust the sweetness or tartness, adding more honey if needed.
- Once the dressing is mixed, transfer it to an airtight container and store it in the refrigerator. This allows the flavors to meld together beautifully while you prepare the salad.
- Next, in a large salad bowl, add the fresh baby spinach. Make sure the leaves are clean and dry—this helps the dressing stick better later on.
- Now, it’s time to add the berries. Gently add the strawberries, raspberries, and blueberries to the bowl. Their vibrant colors will brighten up the spinach and create a visually appealing salad.
- Sprinkle the roasted salted walnuts over the top. Their crunchy texture will provide a nice contrast to the tender spinach and soft berries.
- Lastly, crumble the goat cheese over the salad. The creaminess of the cheese will blend beautifully with the other ingredients, adding depth to each bite.
- Now, it’s time to dress the salad. Drizzle the prepared dressing over the top, using about half to three-quarters of it to start. You can always add more, but it’s better to start light.
- Using two large forks or tongs, gently toss the salad together. You want to coat the leaves and fruits without crushing them. The goal is to have a beautiful mix of colors and textures.
- Once everything is well combined, serve the salad immediately. It’s best enjoyed fresh to maintain the crunchy texture of the walnuts and the vibrant flavors of the fruits.
Notes
Storage: If you have leftover salad, store it in an airtight container in the refrigerator. However, I recommend keeping the dressing separate to prevent the spinach from wilting. If dressed, it’s best eaten within a day.
Freezing: While I don’t recommend freezing this salad, as the texture will change, you can freeze leftover dressing for later use.
Pairing: This salad pairs beautifully with grilled chicken or fish for a complete meal. It’s also a great side dish for barbecues.
Variations: Change up the nuts: If walnuts aren’t your favorite, try using pecans or almonds for a different texture and flavor.
Dried Fruits: Consider adding dried fruits like cranberries or apricots for an extra burst of sweetness and a chewy texture.