This delightful Spinach Berry Salad flecked with creamy gorgonzola, red onion, and crunchy pistachios comes together with a delicious tangy-sweet poppyseed dressing. Colourful, fresh and easy, this salad works as a starter or a side to all your summery meals.
Prep Time20 minutesmins
Total Time20 minutesmins
Servings: 4
Ingredients
For the salad
5-8ouncesbaby spinach
3cupsmixed berries such as strawberries,blueberries or blackberries
2-3ouncescrumbled gorgonzolaor goat cheese or feta
1/3cupshelled pistachios, roughly chopped (*see notes if using any other nut)
1/2small red onionthinly sliced (I used pickled red onions linked in notes)
For the poppyseed dressing
1/4cupwhite wine vinegar or white balsamic vinegar
2tablespoonsmaple syrupor honey or white sugar
1 to 1 1/2tablespoonspoppy seeds
1/2teaspoonground mustardor regular dijon
1/2teaspoonKosher or sea salt
1/4teaspoonfreshly ground black pepper
1small shallotvery finely diced
1/2cupolive oil
Instructions
In small bowl or liquid measuring cup, whisk together the vinegar, maple syrup, poppy seeds, mustard, shallots, salt and pepper until well combined. Whisking continuously, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.
Place the spinach in a large bowl and drizzle with a few tablespoons of the dressing. Toss gently to coat the leaves. Add the berries and drizzle with a little more dressing, tossing gently to combine. Assess if the salad needs more dressing; The leaves should be well coated but not drenched with dressing.
Add the gorgonzola, pistachios and onions. Toss lightly to combine. Serve immediately, with extra dressing on the side, if desired.
Notes
Nuts: I use roasted pistachios here but if I'm using any other nuts I like to toast them first. To toast nuts: Preheat the oven to 350ºF. Spread the nuts in a single layer on a dry (un-greased) baking sheet. Bake for 8 to 10 minutes, or until lightly golden-brown and fragrant. Immediately transfer to a plate or bowl or they will continue to toast and may burn.
Poppyseed dressing keeps well, tightly covered, in the refrigerator for up to 2 weeks. The oil will solidify when chilled so allow to come to room temperature before using.