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Chef Matt’s Berry, Walnut and Spinach Salad with Goats Cheese

By Matt Williamson

This is a delicious summer salad, it’s low FODMAP and gluten free and if you wanted you could remove the goats cheese to make it vegan or alternative add some grilled chicken to boost the protein content if you like. 



120g baby spinach leaves  

150g blueberries 

150g raspberries  

80g chopped walnuts (optional) 

150g goats' cheese, crumbled (or use feta) 

150g cooked quinoa 

100g avocado, diced   

1 bunch basil, leaves picked 


For the dressing: 

3 tbsp olive oil 

Juice of 1 lemon 

1-2 tbsp maple syrup 

Salt and pepper to taste 

1 tbsp poppy seeds (optional) 



  1. In a large salad bowl, combine the baby spinach leaves, basil, berries, avocado and quinoa. 
  2. In a separate small bowl, whisk together the olive oil, poppy seeds, lemon juice, maple syrup, salt and pepper. 
  3. Drizzle the dressing over the salad ingredients in the bowl. 
  4. Toss the salad gently to coat the ingredients evenly with the dressing. 
  5. Serve topped with the cheese and the walnuts. 

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