THE RECIPE JOURNAL · Side Dish
Spinach Salad with Boysenberries by Pati
This fresh and vibrant salad combines the sweetness of juicy boysenberries with the crispness of spinach for a delightful burst of flavor. Perfect as a light lunch or a colorful side dish, it’s easy to prepare and sure to please.
FROM THE KITCHEN • Spinach Salad with Boysenberries by Pati
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
To make the dressing, combine the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender and blend until everything is smooth and well mixed. Next, put the spinach in a big bowl and pour the dressing over it. Give it a good toss so all the leaves get nicely coated. Finally, sprinkle the boysenberries and almonds on top, and serve the salad right away for the freshest flavor.
Why you’ll love it
This salad is a fresh and vibrant mix that balances sweet and tangy flavors beautifully. The combination of tender spinach and juicy boysenberries creates a refreshing dish that feels light but satisfying. It’s perfect for anyone looking to add more color and nutrients to their meals.
How to serve
Serve this salad chilled alongside grilled chicken or fish for a complete meal. It also pairs well with a light vinaigrette or a sprinkle of toasted nuts for added crunch. Enjoy it as a starter or a healthy side dish at any gathering.
Storage & leftovers
Keep the salad components separate until ready to serve to prevent sogginess. Store spinach in a breathable container in the fridge and rinse berries just before eating. Leftovers are best eaten within a day for maximum freshness.
