Spinach Salad with Berries, Pecans & Raspberry Vinaigrette
This post may contain affiliate links. Read my full disclosure policy.
Get ready for oohs and aahs—this spinach salad with berries, pecans, and goat cheese is an absolute stunner!
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.
Table of Contents
What You’ll Need To Make Spinach Salad with Berries, Pecans & Raspberry Vinaigrette
- 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.
- Jump to the printable recipe for precise measurements
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.
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.)
Step 2: Assemble the Salad
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 the top of the spinach salad and serve.
You Might Also Like
Spinach Salad with Berries, Pecans, Goat Cheese & Raspberry Vinaigrette
Get ready for oohs and aahs—this spinach salad with berries, pecans, and goat cheese is an absolute stunner!
Ingredients
For the Dressing
- 3 tablespoons raspberry vinegar
- 6 tablespoons vegetable oil
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
- 2 tablespoons finely minced shallots, from one shallot
- ¼ teaspoon salt
- ⅛ 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 (½ pint) blueberries
- ½ cup pecans, toasted
- 4 ounces goat cheese
Instructions
- 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
Powered by 
- Per serving (4 servings)
- Calories: 481
- Fat: 37g
- Saturated fat: 6g
- Carbohydrates: 33g
- Sugar: 26g
- Fiber: 5g
- Protein: 9g
- Sodium: 296mg
- Cholesterol: 13mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Fantastic! Good enough that people come back for seconds on this salad! My Whole Foods didn’t have raspberry vinegar, but they did have strawberry vinegar which worked great in the dressing.
My family and I love all your salads and people ask for the recipes all the time! You should make a cookbook of just salad recipes!
I had a dinner party for 14 people and made this salad along with satay chicken kebobs and baked baguettes filled with swiss cheese and a green onion, butter, poppyseeds and dry mustard mix. Everyone raved about it. Thanks so much for the fab recipes. Your recipes are the best and my go to when I’m entertaining.
I found a delicious strawberry and balsamic vinegar with no added sugar from Aldi and it had enough sweetness I didn’t need to add honey. Per suggestion, I found avocado oil to work well in the dressing. I found the small spinach leaves did not work as well as the bigger spinach leaves. The bigger leaves were heartier because they held up better and weren’t saturated in the dressing. I doubled the recipe and used 2 packages of the bigger spinach leaves from Aldi. I used only one package of strawberries and opted for feta, because I felt more people would prefer it. There were no scallions at Aldi so used purple onion and it is was fine. I recommend toasting the pecans, and used very little sugar because of all of the other sweet flavors.