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Spinach Salad with Berries, Pecans & Raspberry Vinaigrette

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

bowl of spinach salad with berries, pecans, goat cheese and raspberry vinaigrette

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

spinach salad ingredients.
  • 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.

raspberry vinaigrette ingredients combined in jar.

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.)

emulsified raspberry vinaigrette in jar.

Step 2: Assemble the Salad

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

spinach, berries, and pecans in large bowl.

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).

dressing the spinach salad.

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

bowl of spinach salad with berries, pecans, goat cheese and raspberry vinaigrette

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Spinach Salad with Berries, Pecans, Goat Cheese & Raspberry Vinaigrette

By Jenn Segal

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

Servings: 4

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

  1. 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.
  2. 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 Edamam

  • 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

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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Comments

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  • Can you use olive oil in place of vegetable oil or would it be too strong?

    • I like vegetable oil better here due to its mild flavor, but you can use olive oil if you prefer. Enjoy!

  • How can you make the raspberry vinegar? I live abroad and can’t get it. Thanks!

    • Hi Sandy, you can combine fresh raspberries with red wine vinegar to create your own. Here’s a simple recipe to give you some more details.

  • Jenn,

    This was delicious! I served it to our gourmet dinner group this week-end and substituted gorgonzola for the goat cheese as one of my guests won’t eat that. It was a hit with everyone. Also, I pulled pecans out of my freezer and discovered they were the spicy, candied variety from Trader Joe’s. Since I didn’t have time to go to the store I used those and they worked very well. Thanks for another winner!

  • Made this salad exactly as written. It was outstanding! I am planning to bring it to a mom & kid luncheon for the moms. It would be nice to have a little additional protein available. Is there an easy chicken dish or something I could make in advance and bring to the event to be served alongside the salad that would not need to be reheated?

    • Hi Alisa, This grilled chicken can be made in advance and served next to or on top of the salad. Hope everyone enjoys!

      • Huge hit!

  • Love this recipe. Would like to make this to serve at a large party. Will it keep well on the buffet table if the dressing is served on the side? Any other considerations?

    • Yes Nancy, that would work. Hope the party is fun!

  • We served this salad for Easter brunch yesterday along with your Ham & Cheese Tailgate Sliders. The salad is really delicious. Can’t wait for the local berries to be ready to make this again!

  • Baby spinach with fresh berries salad: I have “balsamic raspberry vinegar” – can I sub that for the “raspberry vinegar” – or will that throw the taste off? Thanks for your help! Love your recipes!!

    • — Susan montross
    • Reply

    • Should be fine, Susan. Enjoy!

    • Any substitute for shallot? I can’t find any..

      • Sure, Michelle — you can use an equal amount of yellow onion. Enjoy!

  • Hi Jenn,

    I want to make your rosemary flank steak, parmesan potatoes & sauteed zucchini and tomatoes next weekend for a dinner party, do you think this salad would be a good addition to the menu?

  • I made this last night for a group of 40 people … my boyfriends sailing buddies and their spouses … most of whom I did not know. Everyone sought out the person that made the goat cheese and strawberry salad. It was the first item gone from the buffet and I tripled the recipe. I will definitely make this again and add chicken when I want to serve it for lunch.

  • Hi Jen. This salad looks amazing! If my family doesn’t like goat cheese, what is the best cheese substitution for this salad? Or any of you other recipes that call for “goat cheese”?

    Thanks,
    SM

    • Feta or blue cheese would work well.

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