Winter Berry Spinach Salad

There's something about winter that makes me crave salads that feel anything but boring. I discovered this particular combination on a chilly afternoon when I was determined to use up the beautiful berries I'd found at the market, and I realized that the brightness of winter fruits paired with tender spinach could be just as satisfying as any warm meal. Now whenever the temperature drops, this is the salad I find myself making again and again.

I remember the first time I made this for unexpected guests on a winter evening. I was nervous that a cold salad wouldn't feel special enough, but when everyone went back for seconds and started asking for the recipe, I knew I'd found something worth repeating. That salad became my signature move for impressing people without spending hours in the kitchen.

Ingredients

• Baby spinach leaves, 150 g (5 oz): Make sure to wash and dry these thoroughly—wet spinach will dilute your dressing and make everything feel soggy. A salad spinner is your friend here, but even just patting them dry with paper towels makes all the difference
• Mixed winter berries, 120 g (1 cup): Cranberries, blueberries, pomegranate seeds, raspberries—whatever looks good at your market. The mix of tart and sweet is what makes this salad work, so try to get at least two different types if you can
• Crumbled feta cheese, 60 g (½ cup): The salty, creamy contrast here is essential. If you find good quality feta, it's worth the splurge
• Toasted walnuts or pecans, 50 g (½ cup): Buy them already toasted if you can—it saves a step. The nuts add that crucial crunch that keeps this salad interesting
• Red onion, ½ small: Slice it thin enough that it's more of a whisper than a shout. The raw onion gives you a little bite without overpowering
• Extra-virgin olive oil, 3 tbsp: This is one of those ingredients where quality matters. You'll taste it, so use something you actually enjoy
• Freshly squeezed orange juice, 2 tbsp: Fresh makes a real difference here—bottled just doesn't have the same brightness
• Balsamic vinegar, 1 tbsp: The dark, slightly sweet vinegar is what brings all the flavors together
• Honey or maple syrup, 1 tsp: Just a touch to balance the acidity and bring out the berry flavors
• Dijon mustard, 1 tsp: This acts as an emulsifier, helping the vinaigrette come together smoothly
• Salt and freshly ground black pepper, to taste: Season at the end so you can taste as you go

Instructions

The Part Where You Build the Foundation:

Grab a small bowl or jar—really any vessel you can seal if you want to save this for later—and combine your olive oil, freshly squeezed orange juice, balsamic vinegar, honey or maple syrup, and Dijon mustard. Whisk everything together until it looks glossy and well combined. The mustard will help bring it all together into something silky. Taste it and adjust with salt and pepper until it makes you happy. This is your liquid gold, so take a moment to appreciate how bright and alive it smells.

Gathering Everything in One Place:

In a large salad bowl, combine your cleaned and dried spinach leaves with the mixed berries, thin-sliced red onion, and your toasted nuts. At this point it looks like separate components, but you're about to bring them together into something cohesive.

The Moment Everything Comes Together:

Pour that citrus vinaigrette over everything and toss gently—and this is important, gently—so that every leaf gets kissed with flavor but nothing gets bruised or broken down. You want the spinach to stay tender and the berries to stay whole. Watch how the colors become more vivid as they dress together.

The Final Touch:

Sprinkle your crumbled feta cheese over the top right before serving. If you do this step too early, the cheese can get a bit lost in the tossing. Serve immediately while everything is still crisp and bright.

Save

This salad has become my go-to when I want to feel like I'm taking care of myself in the middle of winter. There's something about eating something this colorful and fresh when everything outside is gray and cold that feels like an act of self-love. My friends have started requesting it at gatherings, which never gets old.

Keeping It Fresh

If you're making this salad a few hours ahead, store the components separately and assemble just before serving. The spinach will start to wilt if it sits in the vinaigrette too long, and you want every bite to have that crisp texture. The dressing can live in a jar in your refrigerator for up to three days, which means you can make a batch and use it on other salads throughout the week. The nuts stay crunchiest if you don't add them until the very end.

When You're Missing Something

The beauty of this salad is how forgiving it is. Don't have pomegranate seeds? Use all blueberries. Can't find feta? Goat cheese brings a different kind of tanginess that works beautifully. Out of walnuts? Pecans, almonds, or even toasted pumpkin seeds give you that crunch factor. The orange juice in the dressing is what really defines the flavor, so if you're going to be precious about one ingredient, make it that one. But otherwise, build this salad based on what you have and what speaks to you.

Serving Ideas That Clicked

This salad works as a stunning starter to almost any winter meal, but I've also learned that it's substantial enough to be a light lunch on its own, especially if you add some grilled chicken or chickpeas on the side. It pairs beautifully with bread—something crusty where you can soak up that last bit of vinaigrette from the bowl. For wine pairing, reach for crisp white wines like Sauvignon Blanc that echo the brightness of the citrus, or a light Pinot Noir if you want something with a bit more body. And if you're vegan or dairy-free, simply skip the cheese or use a plant-based alternative and make sure your sweetener is maple syrup instead of honey.

• Make the vinaigrette in a jar so you can shake it up and store it for your next salad adventure
• Toast your own nuts if you have the time—they taste so much better than pre-toasted, and your kitchen will smell amazing
• Don't stress about exact measurements for the berries and nuts—let your eye and taste buds guide you

Save

This salad reminds me that winter cooking doesn't have to mean heavy comfort foods. Sometimes the best way to brighten a cold season is with something fresh, colorful, and alive on your plate.