Baby Spinach Salad with Berries, Pecans & Goat Cheese in Raspberry Vinaigrette Recipe

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Scarlett Published: May 7, 2021 Modified: May 31, 2021

How To Make Baby Spinach Salad with Berries, Pecans & Goat Cheese in Raspberry Vinaigrette

Let this spinach salad be proof that healthy and yummy can go hand in hand perfectly. It even has the crunch of pecans and the fruity berries to boot.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



For Dressing:

  • tbspraspberry vinegar
  • 6tbspVegetable Oil
  • ¼cuphoney
  • ½tspdijon mustard
  • 2tbspshallots,finely minced
  • ¼tspsalt
  • tspfreshly ground black pepper

For Salad:

  • 1bagbaby spinach
  • 2cupsstrawberries,stemmed and sliced
  • 1cupblueberries
  • ½cuppecans,toasted
  • 4ozgoat cheese


  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.

  3. Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.


  • Calories: 477.98kcal
  • Fat: 36.54g
  • Saturated Fat: 6.33g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 21.60g
  • Polyunsaturated Fat: 6.70g
  • Carbohydrates: 33.88g
  • Fiber: 5.40g
  • Sugar: 25.99g
  • Protein: 9.42g
  • Cholesterol: 13.04mg
  • Sodium: 341.23mg
  • Calcium: 137.50mg
  • Potassium: 628.90mg
  • Iron: 3.36mg
  • Vitamin A: 416.93µg
  • Vitamin C: 68.87mg
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