Description
A light, vibrant, and flavorful salad filled with baby spinach, juicy berries, creamy goat cheese, and crunchy pecans—all tossed in a sweet-tart raspberry vinaigrette. Perfect for summer lunches, picnics, and healthy gatherings.
Ingredients
For the Salad
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6 cups baby spinach, washed and dried
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1 cup strawberries, halved
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½ cup raspberries
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½ cup blueberries
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⅓ cup goat cheese, crumbled
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⅓ cup red onion, thinly sliced
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¼ cup pecans, toasted and roughly chopped
For the Raspberry Vinaigrette (Half Batch)
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3 tbsp fresh raspberries or preserves
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3 tbsp red wine vinegar
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1 tbsp honey or maple syrup
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1 tbsp Dijon mustard
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¼ tsp salt
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¼ tsp black pepper
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¼ cup olive oil (extra virgin)
Instructions
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Prepare the spinach: Wash and dry thoroughly. Place in a large salad bowl.
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Slice strawberries in halves or quarters. Leave other berries whole.
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Slice red onion very thinly. Soak in cold water for 5 minutes if desired.
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Toast pecans in a dry pan for 3–4 minutes. Cool before adding to the salad.
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Make the vinaigrette: Blend or whisk together raspberries, vinegar, honey, mustard, salt, and pepper. Slowly add olive oil until emulsified.
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Assemble salad: Layer spinach, berries, onions, goat cheese, and pecans.
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Drizzle with vinaigrette just before serving. Toss gently to combine.
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Serve immediately or as a composed salad.
Notes
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Add protein: grilled chicken, shrimp, or chickpeas
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Substitute goat cheese with feta or blue cheese
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Toasting the nuts enhances flavor—don’t skip it!
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Store leftovers undressed for better texture
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Keep dressing in a sealed jar up to 5 days in the fridge
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Method: Raw / Tossed
- Cuisine: American, Summer
Nutrition
- Calories: 240
- Sugar: 9g (natural + honey)
- Sodium: 220mg
- Fat: 18g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 7g