Happy Memorial Day! This berry salad is really very good, and the colors go well with the holiday theme, especially if you replace the blackberries with blueberries!
I owe this salad to a certain Scott, who left last week on a 3 month hike on the Pacific Crest Trail. According to his map, it’s two thousand, six hundred sixty three and one half mile from the California-Mexico border to the Washington-Canada border. There are over three hundred fifteen thousand feet of elevation gain they’ll do over one hundred ten days out on the trail, averaging over twenty five miles per day.
I really wanted to spell all that out because it is so easy to underestimate something this monumental when you just see a list of numbers. They’re going to go 2,663 miles on their feet! In 110 days! It just blows me away. I know all he’s going to be eating for most the trip is trail mix and dehydrated food. When it’s all over he’ll probably get sick just thinking about those foods, so I promise to make him one of these salads the very first time I see him.
Scott introduced me to this salad a while back when we got together for dinner with a bunch of friends. It is so simple, but so amazingly good. And plus, it fits in with my recent strawberry obsession lately. But really, any fresh berries would work. Go crazy and make it with some blueberries and raspberries, or whatever else strikes your fancy. Just make sure you think about what a bigass deal it would be to do that hike and probably not see a leaf of spinach the whole entire time.
Fresh Berries & Spinach Salad
A simple, fresh salad of fresh berries, toasted walnuts, and spinach. So flavorful all on its own, all you really need is a drizzle of balsamic for the dressing. Best served with fresh crusty bread to make it a meal.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Category: Lunch, Dinner
- 4 cups lightly packed spinach
- 1 heaping cup chopped strawberries
- 1/2 c blackberries
- 2 oz goat cheese, crumbled
- 1/4 cup chopped walnuts
- balsamic vinegar
- Place a dry skillet over medium heat and add the walnuts. Cook, stirring constantly, for about 5 minutes, until the walnuts become fragrant and lightly toasted. Careful, they’ll go from perfectly toasted to burnt in a flash. Remove them from the pan.
- Pile the berries, cheese, and toasted walnuts on top of the lettuce in a large bowl. Drizzle with a bit of good quality balsamic vinegar and serve with a hunk of good crusty bread and butter.