Four-Berry Spinach Salad with Maple-Garlic Vinaigrette

When local berries are bursting off the vine and fresh spinach is showing off at the market, this Four-Berry Spinach Salad earns its place at the center of your summer table.

It’s bright. It’s juicy. And with a maple-garlic vinaigrette that balances tang, sweetness, and just the right hint of spice — this salad does a lot more than sit quietly on the side.

Inspired by what’s fresh and proudly Nova Scotian, this salad brings together raspberries, blueberries, blackberries, and strawberries — each one offering a pop of color and flavor. Paired with tender baby spinach and finished with lightly toasted walnuts, it’s a simple mix that hits every texture note: crisp, tender, juicy, and crunchy.

But let’s talk about that vinaigrette.

It’s not your everyday dressing. We blend pure maple syrup  with orange juice, two kinds of vinegar, a little Dijon, and fresh garlic to wake everything up. A dash of cinnamon and allspice gives it a warm, unexpected twist — like a nod to the Maritimes in early autumn. It’s bold, balanced, and meant to be made ahead, so the flavors have time to come together.

Want to make it yourself? The full recipe is right here. Don’t wait on this one—it’s too good to miss, this recipe delivers flavor, color, and a whole lot of local pride. Being NS Loyal means more than just buying local — it’s about creating connections, celebrating what grows here, and putting community at the center of every dish.

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Four-Berry Spinach Salad with Maple-Garlic Vinaigrette


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  • Author: The Kilted Chef
  • Yield: Serves 4

Ingredients

Units Scale

For the Vinaigrette:

  • 1 tablespoon canola oil
  • 1 tablespoon orange juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 2 teaspoons lemon juice
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, finely minced or grated
  • 1/2 teaspoon granulated sugar (optional; adjust to taste)
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon ground allspice
  • Dash of ground cinnamon
  • Salt and freshly ground black pepper to taste

For the Salad:

  • 4 cups fresh baby spinach, washed and dried
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries
  • 1/2 cup fresh strawberries, sliced
  • 2 teaspoons chopped walnuts, lightly toasted

 

 

 

 

 

NOTES

 

You can substitute pecans or slivered almonds if desired.

 

To make this a meal, consider adding grilled chicken or crumbled goat cheese.

 

The vinaigrette can be made up to 3 days in advance and stored refrigerated.

 


Instructions

Make the Vinaigrette

  1. In a small bowl or jar, whisk together the canola oil, orange juice, red wine vinegar, balsamic vinegar, water, lemon juice, maple syrup, Dijon mustard, and minced garlic.
  2. Add the sugar, poppy seeds, allspice, cinnamon, salt, and pepper. Whisk until fully blended. Let the dressing sit for 10 minutes to allow the garlic and spices to infuse.Prepare the Salad Base
  3. Place the spinach in a large mixing bowl. Add raspberries, blueberries, blackberries, and sliced strawberries. Toss gently to distribute the berries without bruising them.

Dress and Finish

  1. Drizzle the vinaigrette over the salad just before serving. Start with half the dressing, toss gently, and add more as needed.
  2. Top with toasted walnuts and toss one final time just to combine.
  • Category: salads, NS Loyal, recipes