Spinach Salad with Berries, Pecans & Raspberry Vinaigrette
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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.
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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
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- 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.
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This was a yummy salad…I would reduce the shallots to 1 Tbsp because I thought the dressing was too onion-y (and I like onions). Husband thought blue cheese would be great as a substitute to goat cheese, but we both enjoyed the goat cheese, too. I thought I’d have trouble finding the raspberry vinegar but my local grocer had a few choices which I appreciated. Definitely adding this to my summer repertoire.
This salad is delicious. However, I had plenty of berries left after slicing them on the salad, so I made strawberry vinaigrette. I chopped the berries with a little sugar and left them for about 2 hours. I forced them through a strainer to get the juice and then followed the recipe, except I added balsamic vinegar and cut back on honey. Oh my goodness!
With so many fresh berries in season right now, I’ve been making this salad to take to work every day for lunch. The salad dressing is delicious, but to speed up prep time I find that it is great with a simple balsamic vinaigrette (store bought or homemade). I have substituted blue cheese a few times, which is also tasty!
This was incredibly refreshing…great success …would serve it as a light lunch or a salat before a more formal dinner. WONDERFUL! Wouldn’t change a thi g!
I love this salad on a hot summer night when no cooking is my goal. I left out the shallots when making the vingarette and it was still wonderful. I enjoyed the addition of blueberries, I have seen and made a salad like this before but without blueberries.
My maj girls are coming on Thurs. I’m making this for them and adding grilled chix. I’ll let you know the results LUV
I love strawberries and goat cheese on a salad! Cannot wait it to this sensation! The dressing sounds so delicious!
We’ve been making this salad for years and usually put grilled chicken in ours…and it IS to die for! I confess though, I use the Ken’s Raspberry Vinaiggrette so I’m planning to give your recipe a try! One change we do once in a while is to candy the pecans. such a sweet, pleasant surprise!
You know, I thought to myself that candied and spiced pecans would be so delicious on this salad, but in the end I decided to keep it simple. If you use them, you might want to cut back a bit on the honey to account for the added sweetness of the nuts.
Hi Jenn,
You’re my go to chef for recipes. Everything I’ve tried is amazing. If I were to use the candies pecans here, exactly how much honey would be used for the dressing. Would it be half the amount?
Hi Sheila, Candied pecans sound delicious. The honey helps thicken the dressing so I would probably use 3/4 the amount. Enjoy 🙂
I love salads like this! Strawberries and nuts, so delicious! My only substitution would be for feta cheese, which is a favorite.
Oooh! That salad looks so beautiful and delicious, and your fresh salad dressing sounds perfect. I will definitely try this. Thanks, Jenn!