Berry Spinach Salad

This berry spinach salad is loaded with juicy strawberries, raspberries and blueberries, creamy goat cheese, and roasted pecans, all tossed in a homemade raspberry vinaigrette.

It all comes together in about 30 minutes, and I find myself making it again and again all summer long.

Ingredients and Substitutions

This easy spinach salad uses simple, fresh ingredients that you can pick up at any grocery store or farmer's market.

• Baby Spinach: The base of this salad. Look for spinach that's bright green with no wilted or slimy leaves.
• Strawberries, Raspberries and Blueberries: A mix of berries gives the best texture and flavour, but feel free to use whichever berries look best at the store.
• Goat Cheese: Adds a creamy, tangy bite. I bought pre-crumbled goat cheese for this recipe, but you could buy a small block and crumble it yourself. Feta is a good substitute if you prefer a saltier cheese.
• Pecans (Roasted): I love adding pecans for crunch. Buy pre-roasted pecans to save time if you can find them. Sliced almonds or walnuts also work well here, or substitute sunflower seeds to make this salad nut-free (I did that in my summer kale salad).

For the Raspberry Vinaigrette:

A simple balsamic and olive oil dressing would work well on this baby spinach salad, but this raspberry vinaigrette takes it up a notch, adding even more of that fresh raspberry flavour throughout the salad.

• Raspberries: These get blended right into the dressing for a bright berry flavour.
• Olive Oil: Use a good quality extra-virgin olive oil, since it makes up most of the dressing.
• Balsamic Vinegar & Red Wine Vinegar: This combination adds tang and a touch of natural sweetness to the dressing.
• Shallot: Milder and sweeter than a regular onion. A small amount of finely diced red onion will also work.
• Honey: Balances out the acidity from the vinegar. This is optional if you prefer a more tart dressing.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

See the recipe card for the complete ingredient list and recipe instructions.

Variations

This baby spinach salad is easy to customize depending on what you have on hand or what you're craving.

• Add Red Onion: Soak sliced red onion in cold water for about 10 minutes before adding it to the salad. I use this same method in my Greek Salad recipe.
• Add Protein: Grilled chicken, salmon, or crispy chickpeas turn this side salad into a full meal.
• Swap the Fruit: Try other fruits instead of berries. For example, I use pears in the fall to make a spinach pear salad.

How to Make a Berry Spinach Salad

This salad comes together in two parts: the raspberry vinaigrette and the salad itself.

Make the Raspberry Vinaigrette

Fresh raspberries level up your typical basic balsamic dressing.

This is a great salad dressing for spinach salad because it adds much-needed acidity to the mild baby spinach leaves.

Step 1: Combine the shallots, balsamic vinegar, red wine vinegar and Dijon mustard in a mason jar. Season with salt and pepper, shake well, and let it sit for 15 minutes so the shallots mellow out.

Step 2: Add the honey, raspberries and olive oil to the jar. Use an immersion blender to blend the dressing until well combined. For a smooth texture, strain the dressing to remove the raspberry seeds.

This salad dressing recipe makes more than you'll need for one batch of salad and will keep in the refrigerator for 3-5 days. Be sure to give it a good shake before the leftovers.

Time-saving Tip: Wash and prep your spinach and berries while the shallots sit in the vinegar.

Assemble the Salad

Step 3: Add the baby spinach to a large bowl. Scatter the strawberries, raspberries, blueberries, goat cheese crumbles and pecans over top.

Step 4: Serve the salad with the dressing on the side.

This salad looks best before it's tossed, so I like to let everyone dress their own bowl at the table.

Tips for Success

• Strain the vinaigrette to remove the raspberry seeds if you prefer a smoother dressing.
• Wait to add the dressing until you're ready to serve, so the spinach doesn't wilt.
• Toast your pecans in a dry pan for a few minutes before adding them to the salad. It brings out a lot more flavour.
• Make the dressing a day ahead. It gives the shallots more time to mellow, and the flavour only gets better.

Serve With

This salad is filling enough to enjoy on its own, but it also makes a lovely side dish alongside grilled chicken, salmon, or a simple roast for a summer dinner.

And you can never go wrong with a slice of crusty bread on the side, too.

Common Questions

More Salad Recipes You'll Love

• Summer Kale Salad
• Couscous Salad
• Greek Salad