Name: Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Cuisine: American
Ingredients: 5 ounces baby spinach; ¼ medium red onion, very thinly sliced; 4 to 5 ounces goat cheese, crumbled; ½ cup pecan halves; 6 ounces fresh raspberries (or alternative seasonal fruit options); 3 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar, red wine vinegar or apple cider vinegar; 1 teaspoon Dijon mustard; ½ teaspoon maple syrup or honey; 1 small clove garlic, pressed or minced; ⅛ teaspoon fine salt, to taste; Several twists of freshly ground black pepper; 1 tablespoon thick balsamic vinegar or balsamic glaze (for drizzling on top)

If you’re on the hunt for a salad that feels fresh, fancy, yet is surprisingly easy to whip up, then you’ve got to try my Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe. I absolutely love how this salad balances tangy, creamy, nutty, and sweet all in one bite. It’s one of those dishes that instantly brightens up any meal, and once you make it, I guarantee it’ll become a fast favorite in your kitchen too.

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Why You’ll Love This Recipe

Fresh and vibrant flavors: The combination of tart raspberries, creamy goat cheese, and toasty pecans creates a perfect harmony of tastes.
Simple to prepare: With just a handful of ingredients and straightforward steps, you can have a gourmet salad on the table in under 30 minutes.
Versatile as a side or light main: Whether you’re serving it alongside grilled chicken or enjoying it on its own, it never disappoints.
Crowd-pleaser: My family goes crazy for this every time, and it’s perfect for guests who appreciate fresh, elevated salads.

This image shows a fresh salad in a white bowl with a wooden spoon on the side. The salad has several layers and colors: the base is bright green spinach leaves mixed with thin slices of purple onion; scattered on top are red raspberries and brown pecan nuts adding texture; white crumbled goat cheese is spread evenly across the salad, with dark balsamic glaze drizzled over everything, giving a shiny and rich look. The bowl rests on a blue cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Spinach Salad with Goat Cheese Raspberries and Toasted Pecans, healthy spinach salad with goat cheese and berries, quick gourmet spinach salad recipe, fresh berry and pecan salad, easy spinach salad with cheese and nuts

Ingredients You’ll Need

You don’t need a pantry full of fancy ingredients to make this spinach salad sing. Each component brings something special: tender baby spinach as the base, luscious goat cheese for creaminess, juicy raspberries for sweetness, and toasted pecans to add a satisfying crunch. Pay attention to freshness here—it really shines through.

Flat lay of fresh baby spinach leaves, thinly sliced red onion rings, crumbled creamy goat cheese, toasted pecan halves, bright red fresh raspberries, a small pile of coarse black peppercorns, and a drizzle of dark balsamic glaze elegantly spread in a thin line, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Spinach Salad with Goat Cheese Raspberries and Toasted Pecans, healthy spinach salad with goat cheese and berries, quick gourmet spinach salad recipe, fresh berry and pecan salad, easy spinach salad with cheese and nuts

Baby spinach: Look for vibrant green leaves without any wilting or browning. Baby spinach is delicate and tender, perfect for this salad’s light texture.
Red onion: Thinly slice very finely to avoid overpowering bites; it adds just a mild sharpness and pretty color contrast.
Goat cheese: Use fresh goat cheese that’s crumbly yet creamy—this tangy cheese is the star that carries the salad.
Pecan halves: Toast these until fragrant to unlock deep, nutty flavor; it’s a simple trick that makes a huge difference.
Fresh raspberries: Pick berries that are plump and firm—overripe ones can be mushy and water down the salad.
Balsamic vinegar or glaze: A drizzle of thick balsamic glaze adds a sweet tangy finish that ties everything together.
Extra-virgin olive oil: Use good quality oil to create a smooth, flavorful dressing.
Sherry, red wine, or apple cider vinegar: Adds acidity and balance to the vinaigrette.
Dijon mustard: Helps emulsify the dressing and lends a gentle kick.
Maple syrup or honey: Just a touch adds subtle sweetness to balance the tanginess.
Garlic: Minced or pressed for a background hit of savory depth.
Salt and freshly ground black pepper: Essential for seasoning—you’ll adjust these to your taste.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this spinach salad with goat cheese, raspberries, and toasted pecans recipe is how easily it lends itself to your tastes and seasonal ingredients. I love swapping things up when I feel like it, and you should feel free to do the same!

Try different nuts: I’ve made this salad using toasted walnuts or sliced almonds, and it’s just as delicious with a slightly different crunch.
Berry swaps: Blueberries or blackberries work wonderfully if raspberries aren’t in season or available.
Vegan modification: Omit the goat cheese and add sliced avocado or marinated tofu cubes for creaminess.
Protein add-ins: Grilled chicken, cooked shrimp, or a sprinkle of toasted chickpeas turn this salad into a filling meal.

How to Make Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe

Step 1: Whisk Together the Vinaigrette

Start by making your dressing. Combine the olive oil, your choice of vinegar, Dijon mustard, maple syrup (or honey), minced garlic, salt, and freshly ground pepper in a small bowl. Whisk until everything is fully emulsified. This simple vinaigrette is the perfect balance of tangy, sweet, and savory, and coats the spinach leaves beautifully without weighing them down.

Step 2: Toast the Pecans

Heat a medium skillet over medium-low heat and toast the pecan halves, stirring frequently. You’ll know they’re ready when they smell deeply nutty and have warmed through, usually around 3 to 4 minutes. This step truly elevates the salad with an irresistible aroma and crunch—skip it and you’ll miss out on that extra depth.

Step 3: Assemble the Salad

In a large serving bowl, combine the baby spinach and thinly sliced red onion. Pour in all the vinaigrette and toss gently until the spinach is lightly and evenly coated. Being gentle here keeps the leaves from bruising or wilting too much, which you want to avoid for a fresh, crisp texture.

Step 4: Add the Goat Cheese, Pecans, and Raspberries

Scatter the crumbled goat cheese over the top, followed by the toasted pecans, then the fresh raspberries. Finish by sprinkling several twists of freshly ground black pepper and drizzling the balsamic vinegar or glaze lightly across the salad. This final touch amps up the flavor and adds a beautiful gloss that makes the salad appear extra inviting.

Pro Tips for Making Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe

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Pro Tips for Making Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe

Toast pecans gently: Keep the heat medium-low and stir often so your pecans don’t scorch—that smoky bitterness can ruin the flavor.
Dress spinach lightly: Don’t overdress; just enough vinaigrette to coat the leaves keeps the salad fresh and crisp.
Use fresh goat cheese: The creamy tanginess really elevates the salad, so try to get it from a reliable source like a farmers market if you can.
Add balsamic at the end: Drizzling the balsamic glaze or vinegar atop rather than mixing it into the dressing prevents it from overpowering the other flavors.

How to Serve Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe

A white scalloped plate holds a fresh salad with three main layers: the base layer has bright green spinach leaves with soft texture, the middle layer has thin slices of pale pink-red onions scattered evenly, and the top layer features bright red raspberries, crumbled white cheese, and brown pecan halves arranged to create color contrast. A silver fork with an ornate handle rests on the left side of the plate, partially on the salad. The plate is placed on a white marbled surface with a blue cloth napkin nearby. Photo taken with an iphone --ar 2:3 --v 7 - Spinach Salad with Goat Cheese Raspberries and Toasted Pecans, healthy spinach salad with goat cheese and berries, quick gourmet spinach salad recipe, fresh berry and pecan salad, easy spinach salad with cheese and nuts

Garnishes

I like to keep the garnishes simple—some extra goat cheese crumbles and a few whole pecans on top look pretty and add a delightful texture. Sometimes I toss on a few microgreens or edible flowers for a pop of color if I’m serving this for guests; it makes the salad feel special.

Side Dishes

This salad pairs beautifully with grilled chicken or salmon for a light but satisfying meal. It’s also a fantastic accompaniment alongside roasted veggies or a savory quiche. My family especially likes it served with a warm grain, like quinoa or wild rice.

Creative Ways to Present

For dinner parties, I’ve served this salad on individual plates with the goat cheese and pecans artistically arranged on top. Another fun idea is to make layered salad jars with spinach, goat cheese, raspberries, and pecans for picnic-ready lunches—just add the dressing when you’re ready to eat.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps nicely covered in the fridge for up to two days, but I recommend storing the dressing separately if you can and tossing just before serving. The spinach can wilt fairly quickly if dressed too early.

Freezing

This salad is best enjoyed fresh, so I don’t recommend freezing it. The textures and flavors of fresh spinach, raspberries, and goat cheese don’t hold up well to freezing and thawing.

Reheating

Since this is a fresh salad, it’s really intended to be served cold or at room temperature. If you want to prep nuts or protein additions ahead, you can warm those separately, but the salad itself stays best fresh.

FAQs

Can I use baby kale instead of baby spinach in this salad?

Absolutely! Baby kale is a bit heartier and has a slightly earthier flavor, which works great too. Just be sure to massage the kale lightly with a bit of dressing beforehand to soften it up.
How do I prevent the goat cheese from overpowering the salad?

Choose a fresh, mild goat cheese and crumble it evenly over the salad. A little goes a long way, so start with less and add more if needed after tasting the salad.
What can I substitute if I don’t have pecans?

Toasted walnuts, almonds, or even pumpkin seeds can be excellent substitutes—they provide contrasting crunch and complement the creamy and sweet elements well.
Is this salad suitable for meal prep?

You can prep the ingredients ahead and keep them separate in containers, then assemble and dress the salad just before eating to keep it fresh and crisp.
Can I make this salad vegan?

Definitely! Omit the goat cheese and throw in some avocado slices or marinated tofu cubes for creaminess instead. Double-check your vinegar and sweeteners to ensure they’re vegan-friendly as well.

Final Thoughts

When I first tried the Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe, I was blown away by how something so simple could be so delicious. It’s my go-to when I want a salad that’s both elegant and easy, perfect for busy weeknights or special occasions. I encourage you to give it a try—you’ll find yourself reaching for it again and again. Plus, it’s such a cheerful, colorful dish that brightens any table and mood. Enjoy making it your own!