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+ servings
a spinach berry salad with burrata, sunflower seeds and cucumber on a wooden table
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5 from 5 votes

Red, White and Blue Salad

Strawberries, blueberries and burrata cheese make the perfect salad for the 4th of July or any get-together. Spinach, sunflower seeds, cucumbers and a light dressing bring it all together for an irresistible side dish bursting with fresh flavor.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 260kcal
Author: Don Baiocchi

Ingredients

  • 4-5 oz. spinach
  • 1 cup chopped, hulled strawberries
  • 1 cup blueberries
  • ¼ cup toasted sunflower seeds (see notes)
  • 1 medium cucumber
  • cup chopped fresh basil, mint or a combination
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 8 oz. burrata cheese, drained

Instructions

  • Add the spinach, strawberries, blueberries and sunflower seeds to a large bowl.
  • Trim the ends of the cucumber. Slice in half lengthwise, then slice those halves in half lengthwise so you end up with 4 long spears. Cut the spears crosswise into about ½" pieces. Add them to the bowl along with the herbs.
  • Using a mason jar or a medium bowl with a whisk, combine the vinegar, olive oil, salt and black pepper. Taste and adjust seasoning. If it tastes too salty or acidic, know that pouring it over a large salad will help diffuse those flavors.
  • Add about half the dressing to the salad and toss to coat evenly. Add the burrata and tear it apart with your hands into bite-sized blobs (sorry, but that's basically what they are). Add the rest of the dressing and toss again. Taste and adjust seasoning. I tend to add more black pepper at this point to balance all the sweetness and creaminess but do what you think is best.

Notes

If your sunflower seeds aren't already toasted, add them to a dry skillet. Place the skillet over medium heat and let the seeds toast, stirring and tossing frequently, until a darker shade of brown. This should take anywhere from 3-6 minutes to keep a close eye on them so they don't burn. When they're done, pour them into a small bowl or on a plate to let cool, then add to the salad before dressing.
If serving later the same day: Assemble the salad but bring the burrata (still in its container) and dressing separately. Once you're ready to serve, add the cheese and dressing and toss to coat evenly.
Substitutions and variations
There are SO many way to customize this spinach berry salad exactly the way you want it.
  1. Swap out the spinach for arugula, kale, Romaine, Boston lettuce, or any other greens you like.
  2. Use any berries you like, such as blackberries or raspberries. Cherries would also be great.
  3. Instead of sunflower seeds, you can use toasted pumpkin seeds or any toasted, chopped nuts you like such as walnuts, pecans, almonds, cashews or hazelnuts.
  4. You can definitely play around with what vinegar you use, too. Try balsamic, sherry, red wine, etc. or lemon juice.
  5. If you don't like or can't find burrata, you can use goat cheese or feta. Those little mozzarella balls would also be fun.
  6. If you're dairy-free, you can replace the cheese with cubed avocado. It won't have the white part of this Red, White and Blue Salad but it'll still be delicious.
  7. You can try other herbs like parsley, tarragon or thyme.
  8. To make it a meal on it's own, add chicken, shrimp, salmon or chickpeas for extra protein.

Nutrition

Calories: 260kcal | Carbohydrates: 8g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 27mg | Sodium: 327mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2148IU | Vitamin C: 23mg | Calcium: 236mg | Iron: 1mg