Spinach Berry Salad with Pistachios (Printable Version)
Savory spinach and juicy berries tossed with creamy strawberry dressing, sweet pistachios, and crumbled feta.
# Ingredients:
→ Salad
01 -
10 cups baby spinach leaves
02 -
125 grams strawberries, sliced
03 -
75 grams blueberries
04 -
65 grams raspberries
05 -
1/2 small red onion, thinly sliced and quartered
06 -
1 sweet apple, chopped or sliced
07 -
1 kiwi, peeled, sliced, and quartered (optional)
→ Creamy Strawberry Poppy Seed Dressing
08 -
150 grams strawberry yogurt
09 -
60 milliliters mayonnaise
10 -
30 grams sour cream
11 -
30 milliliters milk
12 -
38 grams granulated sugar
13 -
15 milliliters apple cider vinegar
14 -
12 grams poppy seeds
15 -
9 grams sesame seeds
16 -
1 gram dried minced onion flakes (optional)
→ Garnishes
17 -
50 grams caramelized roasted and salted pistachios
18 -
50 grams feta cheese crumbles
# Steps:
01 -
Prepare caramelized roasted and salted pistachios according to the separate directions. Set aside to cool.
02 -
Combine strawberry yogurt, mayonnaise, sour cream, milk, sugar, apple cider vinegar, and optionally dried minced onion flakes in a blender. Blend until smooth.
03 -
Add poppy seeds and sesame seeds to the dressing and pulse briefly to combine. Adjust with additional vinegar for tanginess or sugar for sweetness. Thin with extra milk if needed. Chill in the refrigerator.
04 -
In a large bowl, combine baby spinach, strawberries, blueberries, raspberries, red onion, apple, and kiwi if using. Toss gently to mix.
05 -
Just before serving, drizzle with desired amount of dressing and toss to coat the greens evenly. Sprinkle with caramelized pistachios and feta cheese crumbles. Season with freshly ground salt and pepper to taste.
06 -
Serve immediately. If leftovers are anticipated, keep dressing separate and dress individual portions as needed.
# Notes:
01 -
For optimal freshness and texture, store the salad dressing separately and only dress the greens just before serving.