A Salad for Slow, Sunny Days
There’s something about warmer weather that makes me crave simplicity—cool, fresh meals that feel good from the first bite. That’s how this Spinach, Berries, and Quinoa Salad came to life. It’s the kind of dish that comes together effortlessly but leaves you feeling light, energized, and deeply nourished.
Inspired by a Craving for Lightness
One sunny afternoon, I found myself eyeing a handful of fresh blueberries and blackberries in the fridge, a bowl of leftover quinoa, and a just-ripe avocado. I was craving something crisp, hydrating, and full of color—a little brightness on a plate. Tossed with baby spinach, crunchy pumpkin seeds, and walnuts, and finished with a tangy balsamic vinaigrette, this Spinach, Berries, and Quinoa Salad was born—and it’s become a family favorite.
The Beauty of This Spinach, Berries, and Quinoa Salad
This salad is more than a pretty plate. The combination of tender greens, juicy berries, nutty grains, and heart-healthy fats hits all the right notes—sweet, tart, crunchy, creamy. It’s the kind of meal that feels indulgent and restorative all at once. Perfect for a quick lunch, an effortless dinner, or something special to serve to friends.
The berries—vibrant blueberries and blackberries—bring a burst of flavor and are loaded with antioxidants. Tossed with protein-rich quinoa, creamy avocado, and the subtle funk of crumbled gorgonzola (if you’re feeling fancy), every bite is balanced and satisfying.
The Healthy Bits About This Spinach, Berries, and Quinoa Salad
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Blueberries & Blackberries: Rich in antioxidants and vitamin K, they support heart and brain health and help fight oxidative stress.
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Spinach: A hydration hero full of iron, folate, calcium, and vitamins A, C, E, and K.
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Quinoa: A complete plant protein that’s also high in magnesium and naturally gluten-free.
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Avocado (optional add-on): Full of healthy fats and potassium to support skin, heart, and brain function.
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Pumpkin Seeds & Walnuts: Great sources of omega-3s, magnesium, and antioxidants. They promote brain and heart health.
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Olive Oil: Adds richness and helps your body absorb all those fat-soluble vitamins.
Spinach, Berries, and Quinoa Salad
Ingredients
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon mixed dried herbs
- 3 cups washed baby spinach leaves
- 3/4 cup cooked quinoa
- 1/2 cup blueberries
- 1/2 cup blackberries
- 1/4 cup chopped walnuts
- 1/8 cup pumpkin seeds
- 1/4 cup crumbled gorgonzola cheese optional
- Salt and pepper to taste
Instructions
- To make the vinaigrette, place the vinegar, mustard, herbs, and a pinch of salt and pepper into a small bowl and whisk to combine.
- Slowly pour the olive oil into the vinegar mixture in a steady stream while whisking to emulsify the dressing. You can add a bit of honey if you'd like some sweetness in the dressing. Set aside while you're making the salad.
- To assemble the salad, put the spinach in a large bowl.
- Place the quinoa in the center of the bowl on top of the spinach.
- Scatter the berries, walnuts, and pumpkin seeds over the spinach and quinoa.
- Sprinkle the gorgonzola cheese over the salad.
- Dress the salad with the vinaigrette and serve.
Nutrition
Effortless & Elegant
This salad makes a lovely light meal all on its own, but it’s also a beautiful side for grilled fish or a summer brunch table. The dressing can be whisked together in a jar and stored for a few days—it’s great drizzled over roasted veggies too.
Whether you’re gathering with friends or savoring a solo lunch in the sunshine, this salad brings together everything I love about eating well: nourishment, beauty, and ease.