Boysenberry and Spinach Salad from Pati

A vibrant salad combines the sweet-tart flavor of boysenberries with fresh, crisp spinach for a refreshing and healthy dish. It’s perfect as a light lunch or a colorful side that brightens up any meal.

Helpful Chef Tips

Use fresh, ripe boysenberries for the best flavor and texture.
Wash and dry the spinach thoroughly to avoid sogginess.
Toss the salad just before serving to keep the leaves crisp.

Ingredients 0/8

¼ cup olive oil 1 teaspoon prepared horseradish 2 tablespoons rice vinegar 2 tablespoons brown sugar 2 tablespoons boysenberry jam 1 (14 ounce) bag spinach leaves 1 cup fresh boysenberries ¼ cup toasted sliced almonds

What Makes This Dish So Tasty

This salad is a refreshing mix of sweet and savory flavors. The boysenberries add a burst of juiciness while the spinach provides a fresh, earthy base. It’s light, healthy, and perfect for warm days or as a vibrant side dish.

Directions

To start, combine the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend everything until the dressing is smooth and well mixed. Next, toss the spinach in a large bowl and drizzle the dressing over it. Give it a good toss so all the leaves get coated nicely. Finally, sprinkle the fresh boysenberries and almonds on top, and serve the salad right away for the best flavor and texture.

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Simple Serving Suggestions

Serve this salad alongside grilled chicken or fish for a balanced meal. It also pairs well with crusty bread or a light vinaigrette to enhance the fruity notes. Adding some toasted nuts can bring a nice crunch.

Storing This Dish

Store leftovers in an airtight container in the refrigerator. It’s best eaten within a day to keep the spinach crisp and the berries fresh. Avoid adding dressing until just before serving to prevent wilting.