Spinach Salad With Berries, Pecans, and Raspberry Vinaigrette

Get ready for oohs and aahs—this spinach salad with berries, pecans, and goat cheese is an absolute stunner!

The sweetness of the honey balances perfectly with the tart berries and tangy goat cheese. That’s what makes this salad so delicious. Jennifer Segal

View the print-ready version of this recipe.

We usually think of fresh berries as something to enjoy at breakfast or for dessert, but here they make a delicious addition to a summery spinach salad. What really makes the salad work is the fruity raspberry vinaigrette, which ties everything together beautifully. This is one of my go-to dishes for outdoor entertaining—it’s gorgeous and always gets oohs and aahs when I bring it to the table. Don’t wait for a special occasion to make it, though; it’s just as wonderful served alongside grilled chicken or cedar plank salmon for a casual family dinner.

A quick tip: to keep the goat cheese in nice chunks, crumble it over the salad after tossing. If goat cheese isn’t your thing, blue cheese or feta are great alternatives. And yes, the amount of honey in the dressing might seem like a lot, but trust me, the sweetness balances perfectly with the tart berries and tangy goat cheese. That’s what makes this salad so delicious.

What You’ll Need To Make Spinach Salad With Berries, Pecans, and Raspberry Vinaigrette

Jennifer Segal

• Raspberry Vinegar: Adds a tangy, fruity base to the dressing and ties all the ingredients together.
• Vegetable Oil: Provides a neutral, smooth consistency to the dressing.
• Honey: Balances the acidity of the vinegar and tanginess of the mustard with a touch of sweetness.
• Dijon Mustard: Adds depth and a slight tang; it also helps the dressing emulsify.
• Shallots: Contribute a mild, sweet onion flavor.
• Baby Spinach: Provides a fresh, leafy base and bright green color for the salad.
• Strawberries: Add sweetness and a pop of beautiful color.
• Blueberries: Pair nicely with the strawberries and offer additional color and a burst of juicy flavor.
• Pecans: Adds a crunchy, nutty element. Toasting the nuts makes them crunchier and helps bring out their rich flavor.
• Goat Cheese: Adds a creamy, tangy finish. Blue cheese or feta will also work here.

Step-by-Step Instructions

Step 1: Make the Raspberry Vinaigrette

Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt, and pepper in a small sealable container.

Jennifer Segal

Shake vigorously to blend, making sure the honey doesn’t stick to bottom. (Alternatively, combine vinegar, honey, mustard, shallots, salt, and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.)

Jennifer Segal

Step 2: Assemble the Salad

In a large bowl, combine baby spinach, strawberries, blueberries, and pecans.

Jennifer Segal

Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you’ll use most of it).

Jennifer Segal

Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over the top of the spinach salad and serve.

Jennifer Segal

Spinach Salad With Berries, Pecans, Goat Cheese, and Raspberry Vinaigrette

Serves 4

For the Dressing

• 3 tablespoons raspberry vinegar
• 6 tablespoons vegetable oil or alternative
• 3 tablespoons honey
• 1 teaspoon Dijon mustard
• 2 tablespoons finely minced shallots, from one shallot
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

For the Salad

• 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)
• 2 cups (1 pint) stemmed and sliced strawberries
• 1 cup (1/2 pint) blueberries
• 1/2 cup pecans, toasted
• 4 ounces goat cheese

Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt, and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn’t stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt, and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.

In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.

Nutrition Information

Per serving (4 servings) Calories: 481, Fat: 37g, Saturated fat: 6g, Carbohydrates: 33g, Sugar: 26g, Fiber: 5g, Protein: 9g, Sodium: 296mg, Cholesterol: 13mg

Nutritional Data Disclaimer

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This article was originally published on OnceUponaChef.com. Follow on Instagram

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