Spinach Salad with Blackberries and Almonds
THIS SPINACH SALAD! I have been loving fresh fruit on all my salads lately – it honestly makes SUCH a huge difference. Strawberries, blackberries, apples, orange, grapefruit – all of it! I find that the juice and natural sugar from fruit provides so much flavor to your salad!
I almost always put dressing on my salad… at least a little oil and vinegar!
Because… duh, I am human.
BUT with a whole bunch of juicy fruit? You honestly don’t have to!
I feel like strawberries and apples are pretty mainstream in the salad world – lets be real.
But blackberries, I haven’t had them in nearly as many salads! Trust me though, they are DELICIOUS!
I usually only buy blackberries when they are on sale – because they are expensive. But every once in a while Kroger has a 2 for $4 sale, which is enough of a deal for me!
Because I really do love blackberries. ESPECIALLY with almonds and goat cheese.
This salad uses my favorite toasted sesame dressing inspired by Cooking Classy! The dressing is so easy to make and so delicious. Fresh, fragrant, and tastes good with everything that I have tried.
I honestly don’t think you need to use ALL the dressing on this specific salad (because its a lot of dressing!) but I always like to have extra to use!
The toasted sesame seeds provide a little added texture and flavor – seriously the perfect addition to any salad!
As always, I hope you love this spinach salad as much as I do!!
- 1/4 cup white wine vinegar
- 2 tbsp apple cider vinegar
- 3 tbsp sugar
- 1/2 cup olive oil
- 3 tbsp honey
- 1 tbsp minced shallot
- 2 tbsp sesame seeds
- 16 oz baby spinach
- 1 cup sliced almonds
- 1 cup fresh blackberries
- 4 oz goats cheese
In a small bowl or jar, whisk together vinegars and sugar until sugar has dissolved. Add olive oil honey, shallot, and sesame seeds - whisk until well blended.
In a large bowl, toss spinach, almonds, blackberries, goat cheese and dressing. Serve immediately.
Storage: Store dressing separately from salad in an airtight container or jar.
Recipe adapted from Cooking Classy.