FARGO 鈥� Bright, colorful and delicious, this Spinach Salad with Toasted Almonds and Berries is the perfect mix of fresh flavor, texture and nutrition. The pretty presentation of this salad will lure even the most reluctant salad eaters to try it, and you will love how easy it is to assemble.
When it comes to leafy greens, it is hard to beat the nutritional content of fresh spinach. This superfood is rich in a host of vitamins and minerals, and is an excellent source of iron, folate and potassium. Fresh spinach has a lovely, bright and clean taste, and its mild flavor makes it a great fit with a variety of ingredients.
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Spinach leaves are thick and sturdy and can seem somewhat stiff and dry on their own. Thus, I like to toss the leaves with a small amount of dressing before assembling the salad, just until they are slightly wilted. This makes the spinach leaves more pleasing to the palate, yet still strong enough to support heavier ingredients like berries and nuts. I use blueberries and sliced strawberries for this recipe, but you could swap them out for raspberries and blackberries, as desired.
I do something similar with the red onion in this recipe, but for a different reason. Once thinly sliced, I marinate the onions in a couple teaspoons of dressing for about 15 minutes before adding them to the salad. This little bit of pickling lightly sweetens the onions and mellows their spicy heat so they pair even better with the berries and fresh spinach.
Slivered almonds are my nut of choice for this recipe, and I recommend toasting them to further enhance their flavor and texture. Almonds have a natural sweetness that complements the other components in this dish, and the slivers bring just the right amount of crunch to the salad, especially when toasted. I like to toast the almonds while the red onions are marinating, and I use my stove for this task so I can keep an eye on them to prevent them from burning.
This salad pairs well with tangy, vinegar-based dressings, like my (featured last week), or my classic (a Nasello family favorite). It is also great with grilled chicken and salmon, and soft cheeses like feta and gorgonzola. For casual gatherings, I serve the salad in a large bowl, family-style, but for more elegant occasions, I will serve it on a platter or in individual dishes with the dressing on the side.
This Spinach Salad with Toasted Almonds and Berries is the perfect balance of flavor, color, nutrition and texture. Even better, it is delicious and so easy to make, you can enjoy it throughout the spring and summer salad season.
Spinach Salad with Toasted Almonds and Berries
Serves: 4 to 6
Ingredients:
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- 陆 cup red onion, thinly sliced
- 录 to 陆 cup tangy, vinegar-based salad dressing, more as desired
- 4 cups fresh baby spinach
- 陆 cup blueberries
- 陆 cup strawberries, sliced
- 陆 cup slivered almonds, toasted
Recommended dressings: or
Directions: Place the sliced red onion in a small bowl and toss with 2 teaspoons of dressing until well combined. Let the onions marinate for 15 minutes before assembling the salad.
To assemble the salad, place the fresh spinach in a large bowl and toss with 2 tablespoons of dressing until the leaves are evenly coated and slightly wilted.
Add the marinated onions and toss again until combined.
Add half of the berries and almonds and toss again. Taste and add more dressing as desired.
Add the remaining berries and almonds on top and serve with the remaining dressing on the side.
For an elegant presentation, serve on a large platter or in individual dishes.
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