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.
Serves:
Ingredients
For Dressing:
- 2½tbspraspberry vinegar
- 6tbspVegetable Oil
- ¼cuphoney
- ½tspdijon mustard
- 2tbspshallots,finely minced
- ¼tspsalt
- ⅛tspfreshly ground black pepper
For Salad:
- 1bagbaby spinach
- 2cupsstrawberries,stemmed and sliced
- 1cupblueberries
- ½cuppecans,toasted
- 4ozgoat 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.
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In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated.
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Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.
Nutrition
- 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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