clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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


  • 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


  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.


  • 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

Recipe Card powered byTasty Recipes