I feel like I sorta gave everything away in the title. There’s not much more that goes into this salad; it’s just spinach leaves, spring mix, fresh blueberries, almonds, and goat cheese crumbles. Balsamic vinaigrette drizzled over top is nice, although it’s not a must-have (I brought this to work once and forgot dressing, it was just fine).
This is another one of those recipes with inexact measurements. Instead of cups and teaspoons, I’m gonna go with “handful” and “half-handful” metrics. It’s a salad. You can eyeball the measurements.
Blueberry Almond Goat Cheese Salad
fresh baby spinach leaves
spring mix salad mix (or you can kill two birds with one stone and buy the spring mix with spinach leaves included)
goat cheese crumbles
fresh ground pepper
Grab a handful of spinach and spring mix, and place in a shallow bowl or on a salad plate.
Top with a half-handful each of fresh blueberries and almonds, a few pinches of goat cheese crumbles, and a light dusting of fresh ground pepper.
Drizzle in olive oil and balsamic vinaigrette if desired.
I was tempted to add more to this salad, but I feel like it would be ruined with even one more ingredient. The flavor balance is great right now – there’s tart, sweet, salty, and goat chees-y (what, you don’t have taste buds for goat chees-y?), and I figured I’d just quit while I was ahead.