Blackberry and Baby Spinach Salad Recipe

Staff Writer
Blackberry and Baby Spinach Salad Recipe
Blackberry and Spinach Salad
Yasmin Fahr

Blackberry and Spinach Salad

Luscious, sweet, and slightly tart blackberries are a fantastic addition to this creamy, summer salad. The only caveat is that you need to make sure you use ripe blackberries. 

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Deliver Ingredients


  • Handful of sunflower seeds
  • One 11-ounce bag baby spinach
  • 4 ounces goat cheese, crumbled or broken up
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • Fresh black pepper
  • 12-14 blackberries


Heat a skillet over high heat, when hot, add the sunflower seeds and turn the heat down to medium. Constantly moving the seeds, cook for about 1-2 minutes, until seeds are lightly toasted but not browned or burnt. 

In a serving bowl, place the spinach, crumbled goat cheese, sunflower seeds, balsamic vinegar, olive oil, and pepper. Toss together to thoroughly coat the leaves. Season with more pepper if needed, then top with the blackberries. 

Blackberry Shopping Tip

Sharon Tyler Herbst of The Food Lover's Companion says to “look for plump, deep-colored berries sans hull.”

Blackberry Cooking Tip

Blackberries are best kept in a single layer in the refrigerator and should be used within 1-2 days of purchase.