Here’s my spring-to-summer side salad solution. It features chopped baby spinach, plenty of fresh berries, tangy goat cheese and a zippy balsamic dressing. For the berries, I used raspberries and blueberries, but sliced strawberries would be another great option.
The skillet-toasted, candied maple sunflower seeds are a simple addition that adds crunch and subtle heat from a dash of cayenne pepper (which is totally optional). They’re an unexpected addition that sends this salad over the top.
The result is a little sweet and a little spicy. It’s healthy, yet irresistible. It’s perfectly balanced. It’s truly a fantastic side salad, and a fun alternative to my classic spinach salad.
I created this recipe nearly ten years ago, when I felt that I didn’t have enough simple salad recipes on the blog. Sometimes you’re tasked with making the green salad for a summer potluck, and you want to make something special, you know?
The recipe is still one of my favorites, so I’m sharing it again today with new photos. I hope they entice you to try this salad if you haven’t already.
Recipe Tip
Be sure to wait until you’re ready to eat before tossing the dressing with the rest of the salad, since the spinach wilts relatively quickly when it comes into contact with it. If you intend to have leftovers, store the salad and dressing separately and dress individual servings as needed.
More Side Salads to Enjoy
Here are a few more green side salads from my salad collection:
Please let me know how your salad turns out in the comments! I love hearing from you.
Berry Spinach Salad
This salad features fresh raspberries, blueberries, spinach and goat cheese. Tossed in homemade balsamic vinaigrette, it’s the perfect spring and summer side salad! Recipe yields 4 side salads, so multiply the recipe if you’re serving a crowd. The spinach wilts quickly once it comes into contact with vinaigrette, so store the two separately until you’re ready to eat.
Sunflower seeds
Salad
Balsamic vinaigrette
- To prepare the sunflower seeds, warm a small non-stick skillet over medium heat and add the sunflower seeds. Let the sunflower seeds warm up a bit, then pour in the maple syrup, a pinch of salt (if necessary) and a tiny dash of cayenne pepper, if desired. Toast the seeds while stirring constantly until most of the maple syrup has evaporated and the sunflower seeds are turning lightly golden on the edges, about 3 to 5 minutes. Transfer the seeds to a plate to cool.
- In a serving bowl, combine the spinach, berries, crumbled goat cheese and sunflower seeds. In a small measuring cup or bowl, whisk together the vinaigrette ingredients until well combined, then add salt and pepper to taste.
- Just before serving, drizzle in enough vinaigrette to lightly coat the leaves (you might have leftover dressing) and gently toss (careful with those delicate raspberries!). Serve immediately.
Notes
Make it dairy free/vegan: Omit the goat cheese.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
