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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What kind of goats cheese do you recommend? I have trouble finding a good brand!
Hi Erin, I honestly don’t have one that I’m partial to. I basically will pick up whatever is available in the store I’m in. A couple that I’ve purchased are Montchevre and Chavrie.
I’m looking forward to making this. Is there a particular reason you use vegetable oil instead of olive oil here? Thx!
Hi Carol, In some salads, the flavor of olive can be a little overwhelming but it’s fine to use it, if you like.
Yes, that makes sense. Thanks for responding so quickly. I’m getting ready to make it now. I’ll let folks know how it goes.
Thx!
This is a fantastic recipe. I really don’t like salad but lately, I have been obsessed with spinach, so I decided to give it a try. I used Golden Balsalmic vinegar instead of raspberry vinegar and added feta cheese and it was excellent.
Delicious! I made a dressing with ACV instead of the raspberry vinegarette and it was still fantastic.
This salad is awesome. Be careful not to over dress it. So Yummy!
This was absolutely delicious with blue cheese. I did have to water down the dressing with more vinegar and oil because the honey made it too thick. I will certainly make this again!
Can you use an immersion blender for the dressing?
It would make it a bit thicker but, yes, an immersion blender will work here. Hope you enjoy!
Hi Jenn:
I cannot find raspberry vinegar in my area so I plan on substituting raspberry vinaigrette. My question is what ingredients from your dressing should I incorporate into the vinaigrette? I’m assuming at least the shallots but wanted to ask. Looking forward to salad. Thanks for your time and all your amazing recipes.
Hi Gregg, Yes the shallots and maybe some Dijon mustard, if you feel like it could use a little bite. You could also just replace the raspberry vinegar with apple cider vinegar – it’ll be a little different, but still good. Hope you enjoy the salad!
Thank you!
Delicious! I subbed Apple cider vinegar because I couldn’t find raspberry, other than that I followed as is. This salad presents beautifully before tossing also. Also would be great with chicken for an entree. Tons of compliments and an empty bowl, so I would say it’s a hit!
This is a perfect summer salad! I serve it with my mom’s lemon poppyseed dressing, so I can’t speak to Jenn’s dressing, but I’m sure it’s a winner like everything else on this blog. I also used glazed pecans, you can buy a bag of them at the store with the salad toppings. The goat cheese with the strawberries is such a great combination and the nuts add the needed crunch. I also recently started cutting the spinach into smaller pieces because I was served a salad at a restaurant that way; it just makes it easier to eat and my preference. Another wonderful recipe!
I had several potlucks to attend this summer where I needed to feed a crowd but wanted to bring something fresh and in season. This was my go to salad this summer with fresh strawberries and plump blueberries. It was a hit every time! The shallots in the dressing were key to offset the sweetness of the berries and added a depth to the dressing that was fantastic. I substituted balsamic vinegar for the raspberry vinegar since I didn’t have any and it was so tasty. I also used feta cheese instead of goat cheese and the salty crumbled feta paired so nicely with the fruit. Thanks for the tip to add the cheese right before serving to keep it from taking on the color of the dressing. I never had any leftover and was asked for the recipe several times.