Berry Spinach Salad with Spicy Maple Sunflower Seeds

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4.9 from 7 reviews

Summertime salad featuring fresh raspberries, blueberries, spinach and goat cheese. Toss all that in homemade balsamic vinaigrette for the perfect summer side salad! Recipe yields 3 medium side salads (as shown), so multiple as necessary. The spinach wilts quickly once it comes into contact with vinaigrette, so store them separately until you’re ready to eat.

Berry Spinach Salad with Spicy Maple Sunflower Seeds


Sunflower seeds


Balsamic vinaigrette


  1. To prepare the sunflower seeds, warm a small non-stick skillet over medium heat and add the sunflower seeds. Let the sunflower seeds warm up a bit, then pour in the maple syrup, a pinch of salt and a tiny dash of cayenne pepper, if desired. Toast the seeds while stirring constantly until most of the maple syrup has evaporated and the sunflower seeds are turning lightly golden on the edges, about 3 to 5 minutes. Transfer the seeds to a plate to cool.
  2. In a serving bowl, combine the spinach, berries, crumbled goat cheese and sunflower seeds. In a small measuring cup or bowl, whisk together the vinaigrette ingredients until emulsified.
  3. Just before serving, drizzle in enough vinaigrette to lightly coat the leaves (you might have leftover dressing) and gently toss (careful with those delicate raspberries!). Serve immediately.


Why buy organic? Buy organic berries and spinach if you can, to avoid exposure to pesticide residue.

Make it vegan: Omit the goat cheese.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.