Overhead view of a plate of salad topped with fruit, vegetables, and burrata cheese drizzled with aged balsamic.
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Red, White & Blue Spinach Salad with Fresh Burrata

Fresh fruit, radishes, ramps and burrata cheese add a flavorful punch to this plate of greens! Perfect for patriotic holiday celebrations and summer lunches!

I’ve been working on making salads more interesting lately. And a great way to find inspiration for topping options is a stroll through the Farmers Market.

Overhead view of a plate of salad topped with fruit, vegetables, and burrata cheese drizzled with aged balsamic.

I found some beautiful fresh burrata cheese at one of the local farm stands, and I just knew it needed to go on top of a big pile of greens for lunch.

I also picked up some ramps and radishes, which added a nice bit of onion-y, peppery flavor.

Close-up view of a plate of salad topped with fruit, vegetables, and burrata cheese drizzled with aged balsamic.

For sweetness, I sprinkled on some fresh blueberries and cherries, and a sprinkle of sunflower seeds for crunch.

A little bit of gray salt, freshly cracked black pepper, really nice olive oil and some aged balsamic, and this salad was good to go!

This combination of flavors worked out beautifully. And the combination of colors really made this salad even more enjoyable. The red, white & blue combo would make this a perfect addition to a Memorial Day or 4th of July meal. Yum!

Looking for more of our favorite salads? Check out these 5-star recipes:

Recipe for Red, White & Blue Spinach Salad with Fresh Burrata

 
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Overhead view of a plate of salad topped with fruit, vegetables, and burrata cheese drizzled with aged balsamic.

Red, White & Blue Spinach Salad with Fresh Burrata

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 Serving 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Description

Fresh fruit, radishes, ramps and burrata cheese add a flavorful punch to this plate of greens! Perfect for patriotic holidays and summer lunches!


Ingredients

Scale
  • 23 big handfuls baby spinach
  • 2 ramps, thinly sliced
  • 1 handful fresh blueberries
  • 1 handful fresh cherries, pitted and halved
  • 12 tablespoons roasted sunflower seeds
  • 1 ball fresh burrata cheese
  • Kosher salt, to taste (I used gray salt)
  • Freshly cracked black pepper, to taste
  • 2 tablespoons good quality extra-virgin olive oil
  • 2 tablespoons aged balsamic

Instructions

  1. Pile greens on a plate. Top with sliced ramps, blueberries, cherries, and sunflower seeds.
  2. Cut the burrata in half just before placing it on top of the salad. 
  3. Sprinkle with salt and pepper, then drizzle on oil and vinegar.

Nutrition

  • Serving Size:
  • Calories: 559
  • Sugar: 25.6 g
  • Sodium: 1733.8 mg
  • Fat: 33.7 g
  • Saturated Fat: 4.6 g
  • Carbohydrates: 47.1 g
  • Fiber: 8.7 g
  • Protein: 24.1 g
  • Cholesterol: 10.2 mg

Keywords: 4th of July, red white and blue, farmers market salad

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Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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