If you’re longing for a salad that looks as vibrant as it tastes, Spinach Salad with Berries, Pecans & Raspberry Vinaigrette will absolutely steal the show. With tender baby spinach, juicy berries, crunchy pecans, and tangy cheese, it’s the summer salad of your dreams! And let’s talk about that sweet-tart raspberry vinaigrette: it ties everything together in the most irresistible way. Whether you’re after a light lunch, a gorgeous starter, or the star of your next barbecue, this stunning salad delivers big flavor and color with practically no effort.
Ingredients You’ll Need
This recipe really is about letting a handful of fresh, simple ingredients shine. Each one brings something special to the table—crunch here, color there, and a burst of berry sweetness in every bite! Here’s what you’ll need for your Spinach Salad with Berries, Pecans & Raspberry Vinaigrette:
- Fresh baby spinach: The tender, mild foundation that lets all the flavors pop.
- Sliced strawberries: These bring juicy, sweet notes and a pop of red.
- Fresh blueberries: Their tangy burst gives fantastic contrast and color.
- Fresh raspberries: A little tartness and delicate texture elevates every bite.
- Thinly sliced red onion: Adds sharpness and crunch to balance the sweetness.
- Crumbled goat cheese or feta: Creamy, tangy cheese turns this salad into something truly decadent.
- Chopped toasted pecans: For a warm, nutty crunch and extra richness (toast for best flavor!).
- Raspberry jam: Easily infuses the homemade vinaigrette with luscious berry flavor.
- Red wine vinegar: Cuts the sweetness of the jam and brings everything into balance.
- Honey: Adds a gentle sweetness and helps balance tartness in the dressing.
- Dijon mustard: For subtle zing and to help the vinaigrette emulsify beautifully.
- Extra virgin olive oil: Smooths out the dressing and gives the salad wonderful mouthfeel.
- Salt and pepper: Just a dash of each amplifies all the other flavors.
How to Make Spinach Salad with Berries, Pecans & Raspberry Vinaigrette
Step 1: Build the Salad Base
Start by grabbing your largest salad bowl—trust me, you’ll want plenty of room! Add all of the baby spinach, then scatter over the sliced strawberries, blueberries, raspberries, and red onion. This colorful mix isn’t just pretty; the blend of fruit, greens, and zesty onion gives every forkful a perfect flavor balance. Finish by sprinkling over the crumbled goat cheese (or feta) and the toasted pecans for those dreamy creamy and crispy notes.
Step 2: Whisk Up the Raspberry Vinaigrette
Pop the raspberry jam, red wine vinegar, honey, and Dijon mustard into a small mixing bowl or a jar. Give them a good whisk (or shake, if you’re using a jar) until smooth. This is your secret sauce for transforming the salad from good to rave-worthy! Next, slowly drizzle in the olive oil while whisking constantly. Doing this gradually is key for a perfectly blended vinaigrette—no separation, just silky smoothness. Season it to taste with salt and pepper. Taste and tweak: if you want it a little sweeter or tangier, adjust the honey or vinegar.
Step 3: Dress and Toss
Just before serving, pour the beautiful raspberry vinaigrette over your salad. Use a large spoon or tongs to very gently toss everything until the ingredients are lightly coated. If you add the dressing too early, the spinach can wilt—so dress it right before enjoying for the freshest taste and the prettiest look. You’ll love the gleam of the dressing clinging to each vibrant leaf and berry!
Step 4: Serve and Savor
Transfer the dressed Spinach Salad with Berries, Pecans & Raspberry Vinaigrette to a serving platter or individual plates. Top with a few extra berries and pecans if you want to show off all the gorgeous colors. Serve immediately while everything is crisp and the cheese is delicately creamy. Watch everyone’s eyes light up at the first bite!
How to Serve Spinach Salad with Berries, Pecans & Raspberry Vinaigrette
Garnishes
Don’t hesitate to get playful with your toppings! Extra crumbles of goat cheese, a sprinkle of finely chopped fresh mint, or even a few edible flowers like violets or nasturtiums will take the presentation to the next level. If you’re feeling fancy, finish with a crack of freshly ground black pepper for a final touch.
Side Dishes
This salad pairs well with just about everything. Serve it as a bright, eye-catching side at a picnic alongside grilled chicken or fish, or tuck it next to a simple quiche for a lovely brunch. A hunk of crusty bread is unbeatable for soaking up any leftover vinaigrette!
Creative Ways to Present
Make Spinach Salad with Berries, Pecans & Raspberry Vinaigrette the main event by piling it high in a wide, shallow bowl for family-style feasting. Or try plating individual mini salads on appetizer plates for an elegant dinner starter. Serving at a party? Layer the salad ingredients in clear glass jars for a fun, portable twist that’s perfect for picnics or potlucks!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Spinach Salad with Berries, Pecans & Raspberry Vinaigrette, pop it into an airtight container and keep it in the fridge. The spinach will soften a little, but the flavors will still be bright and delicious for about a day. Keep the dressing and salad separate, if possible, for best texture.
Freezing
This salad isn’t a candidate for freezing—the fresh berries, greens, and cheese don’t love the cold and thawing will leave things soggy. But the raspberry vinaigrette itself freezes beautifully! Store it in a freezer-safe container for up to 2 months, then thaw in the fridge and shake well before using.
Reheating
No reheating needed here! Spinach Salad with Berries, Pecans & Raspberry Vinaigrette is made to be enjoyed fresh and cool. If you’ve added grilled chicken or salmon, warm those separately before topping the salad for a cozy, complete meal.
FAQs
Can I use frozen berries instead of fresh?
Fresh berries truly shine in this salad, offering the best taste and texture. If you only have frozen, thaw them thoroughly and gently pat dry—just know they may be a bit softer and juicier, which can make the salad a touch more watery.
What can I substitute for pecans?
Feel free to swap in toasted walnuts or slivered almonds for a delicious twist. They both bring a little something different in flavor and crunch, so use whatever you love or have on hand!
Is there a dairy-free option?
Yes! Simply skip the goat cheese or feta, or use a favorite dairy-free crumble instead. The salad is bursting with flavor and texture, so you won’t miss the cheese if you prefer to go without.
How can I add extra protein?
Topping your salad with slices of grilled chicken or salmon is a favorite move. Chickpeas or white beans are fantastic plant-based options that soak up all that vinaigrette, making your meal heartier.
Can I prepare the salad ahead of time for a party?
Absolutely—assemble all the salad components and keep them chilled, with the vinaigrette in a separate jar. Just before serving, toss everything together. This keeps the spinach at its freshest and the flavors sparkling.
Final Thoughts
If you’re ready to celebrate the color and flavor of summer on a plate, you just can’t beat Spinach Salad with Berries, Pecans & Raspberry Vinaigrette. It’s a showstopping salad that’s simple enough for weeknights but impressive enough for any gathering. I hope you give it a try and let it brighten your table and your taste buds!
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Spinach Salad with Berries, Pecans & Raspberry Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian, Gluten-Free
Description
A refreshing and vibrant spinach salad featuring a mix of fresh berries, creamy goat cheese, crunchy pecans, and a tangy raspberry vinaigrette. This colorful salad is perfect for a light and healthy meal.
Ingredients
Fresh Baby Spinach:
6 cups
Sliced Strawberries:
1 cup
Fresh Blueberries:
1/2 cup
Fresh Raspberries:
1/2 cup
Thinly Sliced Red Onion:
1/4 cup
Crumbled Goat Cheese or Feta:
1/2 cup
Chopped Toasted Pecans:
1/2 cup
Raspberry Jam:
1/4 cup
Red Wine Vinegar:
2 tablespoons
Honey:
1 tablespoon
Dijon Mustard:
1/2 teaspoon
Extra Virgin Olive Oil:
1/4 cup
Salt and Pepper:
To taste
Instructions
- Combine Ingredients: In a large bowl, mix the spinach, strawberries, blueberries, raspberries, red onion, goat cheese, and pecans.
- Prepare Vinaigrette: In a small bowl, whisk together raspberry jam, red wine vinegar, honey, and Dijon mustard. Slowly add olive oil while whisking until emulsified.
- Season and Serve: Season the vinaigrette with salt and pepper. Drizzle over the salad, toss gently, and serve.
Notes
- For added protein, consider topping with grilled chicken or salmon.
- Walnuts or almonds can be used as substitutes for pecans.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 280
- Sugar: 12g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
