Berry Walnut Spinach Salad

A fresh and nourishing anti-inflammatory spinach salad packed with berries, walnuts, and wholesome ingredients. Perfect for a light, healthy, and nutrient-dense meal that supports wellness and boosts energy.

Print Recipe

Prep Time 10

Total Time 15

Course Salad

Cuisine Anti-Inflammatory

Calories 300 kcal

Ingredients

4 cups fresh baby spinach packed — substitute with arugula or mixed greens for a peppery twist
½ cup fresh blueberries — frozen and thawed work in a pinch
½ cup fresh strawberries sliced — raspberries or blackberries are excellent alternatives
⅓ cup raw walnuts roughly chopped — pecans or almonds can be substituted
¼ cup red onion thinly sliced — shallots offer a milder flavor option
¼ cup crumbled goat cheese or feta — omit for a dairy-free version
2 tablespoons pumpkin seeds pepitas — sunflower seeds work equally well
½ avocado sliced — adds healthy monounsaturated fats and creamy texture
3 tablespoons extra virgin olive oil — a cornerstone of the Mediterranean anti-inflammatory diet
1½ tablespoons raw apple cider vinegar — supports gut health and digestion
1 tablespoon raw honey or pure maple syrup — adjust to taste
½ teaspoon ground turmeric — the golden spice with powerful curcumin content
¼ teaspoon freshly ground black pepper — enhances turmeric absorption by up to 2 000%
½ teaspoon Dijon mustard — acts as an emulsifier for a smooth dressing
Pinch of sea salt
Timing

Instructions

Wash and thoroughly dry your baby spinach. Excess moisture will dilute your dressing and make the salad soggy. Use a salad spinner if you have one — it makes a noticeable difference. Slice your strawberries, red onion, and avocado. Roughly chop the walnuts to your preferred size.
In a small bowl or mason jar, combine the olive oil, apple cider vinegar, honey, turmeric, black pepper, Dijon mustard, and sea salt. Whisk vigorously or seal the jar and shake until fully emulsified. Taste and adjust sweetness or acidity as needed. The dressing should be bright, tangy, and slightly sweet.
Place chopped walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. This step dramatically deepens their nutty flavor. Watch carefully — walnuts can burn quickly. Remove from heat and let cool before adding to the salad.
Add the baby spinach to a large serving bowl as your base. Layer on the blueberries, sliced strawberries, red onion, and avocado slices. Scatter the toasted walnuts and pumpkin seeds across the top. If using cheese, crumble it evenly over the entire bowl for balanced flavor in every bite.
Drizzle the turmeric honey dressing over the salad just before serving. Start with half the dressing, toss gently, then add more to taste. Overdressing is one of the most common salad mistakes — you want every leaf lightly coated, not swimming. Serve immediately for the best texture and freshness.

Keyword Easy Anti-Inflammatory Recipes