If you are looking for a light and fruity summer salad, look no further! This Spinach Salad with Berries, Kiwi and Goat cheese is one of our favourites.
Perfect for a light dinner with some crusty bread or paired with grilled chicken breast as a side salad.
- 5 good handfuls of spinach
- 5-6 large strawberries, quartered
- 2-3 kiwis, peeled and sliced
- 1 small box of blueberries (about 125g)
- 120g goat cheese
- 3 tbsp hazelnuts, toasted and chopped
- 1 tbsp honey
- 3 tbsp oil (sunflower oil)
- 1 tbsp water
- 1 1/2 tbsp white balsamic vinegar
- 1 tbsp dijon mustard
- 1/4 tsp salt
Dressing: in a glass canning jar that can be closed with a lid, add honey and microwave for 10-20 seconds for the honey to combine with the other ingredients. Allow to cool, add the other ingredients, and shake well. Set aside.
Lightly toss all but a handful of the spinach in the dressing, and place in serving bowl. The dressing should only lightly cover the greens, so start slowly and add more as required. Scatter the remaining spinach on top. Introduce the strawberries, blueberries and kiwis over the salad. Top with crumbled goat cheese and toasted hazelnuts. Serve immediately, with crusty bread if desired.
To toast the nuts:
Use hazelnuts without the papery skins. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 10 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot, to a clean kitchen towel and rub the nuts with the towel to remove the skins.
Recipe source: HeatherHomemade