Description

This vibrant spinach salad combines fresh baby spinach, crumbled goat cheese, toasted pecans, and juicy raspberries, all tossed in a flavorful homemade vinaigrette. Enhanced with a drizzle of balsamic vinegar and freshly ground black pepper, this salad offers a perfect balance of creamy, tangy, and sweet flavors. Ideal as a side dish for any meal, it’s quick to prepare and bursting with seasonal freshness.

Ingredients

Scale

Salad

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)

Vinaigrette

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)

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Instructions

Make the Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, your choice of vinegar (sherry, red wine, or apple cider), Dijon mustard, maple syrup or honey, pressed garlic, salt, and freshly ground black pepper until emulsified and smooth.
Toast Pecans: Heat a medium skillet over medium-low heat and add the pecan halves. Stir often and toast them for about 3 to 4 minutes until they become warm and release a fragrant aroma. Remove from heat and set aside.
Assemble the Salad Base: Place the baby spinach and thinly sliced red onion in a large serving bowl. Drizzle all of the prepared vinaigrette over the greens and gently toss until all spinach leaves are lightly coated with the dressing.
Add Toppings: Sprinkle the crumbled goat cheese, toasted pecan halves, and fresh raspberries evenly over the dressed spinach and onions.
Finish and Serve: Grind several twists of fresh black pepper over the top of the salad. Drizzle the thick balsamic vinegar or balsamic glaze evenly over everything to add a touch of sweetness and depth of flavor. Serve promptly for best freshness.
Storage: Leftover salad can be kept covered and refrigerated for up to two days, but is best enjoyed fresh.

Notes

This salad makes a wonderful, fresh side dish to accompany your main meal.
Seasonal fruit options for toppings include blueberries, strawberries, blackberries, or sliced peaches depending on availability and preference.
For a nuttier flavor, you can substitute pecans with walnuts or almonds.
Adjust the sweetness in the vinaigrette by varying the amount of maple syrup or honey to suit your taste.
The balance of tangy goat cheese and tart berries pairs beautifully with the slightly sweet and acidic vinaigrette.
Use thick balsamic vinegar or glaze to add a glossy finish and sweeter flavor contrast.
Toast the pecans carefully to avoid burning, which could impart bitterness.

Nutrition

Serving Size: 1 salad (approximately 1/6 of recipe)
Calories: 202
Sugar: 2.7 g
Sodium: 177.1 mg
Fat: 17.8 g
Saturated Fat: 4.3 g
Unsaturated Fat: 13.5 g
Trans Fat: 0 g
Carbohydrates: 7.2 g
Fiber: 3.4 g
Protein: 5.5 g
Cholesterol: 8.7 mg