Balsamic cherry, goats’ cheese, spinach and crunchy almond salad

Serves: 2 Prepare & Cook:


  • 160g spinneysFOOD Cherries, stoned and halved
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 80g spinneysFOOD Baby Spinach
  • 125g goats’ cheese, chopped
  • 50g Melissa’s Almond Clean Snax with Chia and Flaxseed


  1. Put the cherries in a bowl with the balsamic vinegar and 1 tbsp olive oil. Season, turn to coat and leave to macerate for 15 minutes.
  2. Arrange the baby spinach on a large plate and drizzle with the remaining oil. Scatter the goats’ cheese over the salad with the almond bites and cherries.

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