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 additional seasonal fruit as desired); 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, drizzled over the top; Freshly ground black pepper, to taste

If you’re looking for a fresh, flavorful salad that feels both special and easy enough for any day, you’re going to love this Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe. I absolutely adore how the tangy goat cheese pairs with the sweet raspberries and warm, toasted pecans—it’s a combo that just sings on your taste buds. Plus, the bright dressing brings everything together beautifully. Stick with me here, and I’ll walk you through all the tips that’ll make this salad a guaranteed hit every time.

❤️

Why You’ll Love This Recipe

Bright and Balanced Flavors: The sweetness of raspberries meets creamy goat cheese and crunchy toasted pecans for a perfectly balanced bite.
Simple Yet Elegant: You don’t need to be a chef to pull this off, but it feels special enough for company or a weeknight treat.
Quick to Prepare: From start to finish, you can have this salad ready in under 30 minutes.
Versatile and Customizable: You can easily swap ingredients to match the season or what you have on hand without losing the magic.

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 raspberry spinach salad,easy gourmet salads,fresh spinach salad recipes,nutty berry salad

Ingredients You’ll Need

Each ingredient in this salad plays an important role—the baby spinach gives a fresh, tender base, while the goat cheese adds a creamy, tangy note. Toasted pecans bring crunch and warmth, and fresh raspberries add that juicy pop. Don’t worry, I’ll share a few tricks to make shopping and prepping easy.

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 raspberry spinach salad,easy gourmet salads,fresh spinach salad recipes,nutty berry salad

Baby spinach: Look for fresh, vibrant leaves without any wilting or yellow spots.
Red onion: Thinly sliced for a mild bite—sweet, not overpowering.
Goat cheese: Crumbled fresh goat cheese adds creaminess and tang—try to buy one that’s soft and not too crumbly.
Pecan halves: Toasted pecans deepen the flavor and add crunch—always toast them fresh for the best aroma.
Fresh raspberries: Choose ripe berries—they’re delicate, so handle gently to avoid squishing.
Balsamic vinegar or glaze: Adds a sweet tangy drizzle—balsamic glaze will be richer while vinegar keeps it lighter.
Extra-virgin olive oil: The base of the dressing, choose a good quality one for smooth flavor.
Sherry, red wine, or apple cider vinegar: Pick your favorite acidity source for the vinaigrette.
Dijon mustard: Helps emulsify the dressing and gives a little subtle heat.
Maple syrup or honey: For a touch of sweetness to balance the vinegar.
Garlic: Pressed or minced, it adds savory depth to the dressing.
Salt and freshly ground black pepper: Essential for seasoning and finishing the salad.

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

I love how easily this spinach salad can be personalized. Whether you want to switch up the fruit, nuts, or even the cheese, it’s a forgiving base that welcomes your creativity without compromising flavor.

Switch the fruit: I’ve tried blueberries or even pomegranate seeds when raspberries aren’t in season—they work beautifully and keep that fruity pop.
Change your nuts: Walnuts or almonds toasted lightly offer a similar crunch and a slightly different flavor profile.
Swap the cheese: If you’re not a fan of goat cheese, feta is a great stand-in that keeps the tanginess.
Make it vegan: Use a plant-based cheese and skip the honey in the dressing, or swap it with maple syrup for sweetness.

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

Step 1: Whisk Together the Vinaigrette

Start by mixing the extra-virgin olive oil, your choice of vinegar, Dijon mustard, maple syrup (or honey), minced garlic, salt, and pepper in a small bowl. Whisk it until everything is emulsified—this means the oil and vinegar come together in a smooth, slightly thick dressing. I discovered this trick when I used leftover dressing—freshly whisked always tastes better than store-bought bottled dressings.

Step 2: Toast the Pecans

Place the pecan halves in a dry skillet over medium-low heat. Stir frequently for about 3-4 minutes until they start to smell wonderfully nutty and turn a shade deeper in color. This step is non-negotiable for me because it makes such a difference—it brings out that deep, rich flavor that’s so satisfying. Just be careful not to burn them! Transfer them to a plate and let cool.

Step 3: Toss the Spinach and Onion with Dressing

In a large bowl, combine the baby spinach and thinly sliced red onion. Drizzle in all the vinaigrette you just made, and gently toss to coat every leaf. You want the spinach lightly dressed, not soggy. The key is gentle tossing—too rough and you’ll bruise those delicate leaves.

Step 4: Assemble the Salad

Top the dressed spinach with crumbled goat cheese, toasted pecans, and fresh raspberries. Then add several twists of freshly ground black pepper over the top—it brightens up the flavors nicely. Finally, drizzle the balsamic vinegar or glaze in a thin stream across the salad for that extra zing. Serve immediately to enjoy freshness at its peak.

👨‍🍳

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

Toast Nuts Last-Minute: I always toast my pecans right before serving to keep them crunchy, otherwise they can get soft if they sit too long.
Slice Onion Thinly and Soak: If you want to tame the onion’s bite, soak the thin slices in cold water for 10 minutes before adding to the salad—it mellows things out nicely.
Gentle Tossing: Spinach is delicate, so toss with care to keep leaves from bruising or wilting.
Dress Just Before Serving: Dress the salad moments before plating to prevent soggy greens and ensure freshness.

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 raspberry spinach salad,easy gourmet salads,fresh spinach salad recipes,nutty berry salad

Garnishes

I like to keep garnishes simple but fresh—extra whole raspberries and a few more pecans sprinkled on top add visual appeal and textural interest. Sometimes, I’ll toss a few fresh herbs like mint or basil for an herbal brightness, especially in summer. It’s a little something that turns the salad from everyday to something you remember.

Side Dishes

This salad pairs beautifully with grilled chicken or salmon for a balanced meal. When I make it for a casual dinner, I serve it alongside crusty bread or roasted veggies. Your main dishes will thank you for the fresh, vibrant contrast.

Creative Ways to Present

For a dinner party, I like to build individual salad plates—layering spinach, adding goat cheese, pecans, and raspberries artfully, then finishing with the drizzle of balsamic glaze. It looks stunning and lets guests enjoy all the flavors in every bite. Using clear glass bowls helps showcase the colors if you’re serving buffet-style.

Make Ahead and Storage

Storing Leftovers

If you do happen to have leftovers, store the salad in an airtight container in the fridge—but keep it undressed or only lightly tossed in dressing to avoid sogginess. Pecans are best kept separate if possible, and add them right before serving again.

Freezing

I don’t recommend freezing this salad because the spinach and berries won’t hold up well when thawed—they’ll get mushy and watery. It’s best enjoyed fresh or refrigerated for a day or two.

Reheating

This salad is meant to be served chilled or at room temperature, so no reheating needed. If you’ve added it as a side with warm dishes, let it sit out to take the chill off for best flavor and texture.

FAQs

Can I use spinach other than baby spinach for this salad?

Absolutely! While baby spinach is tender and mild, you can use other greens like baby kale or arugula. Keep in mind those have a stronger flavor and tougher texture, so you might want to adjust the amount of dressing or prep method accordingly.
What if I’m allergic to nuts?

If pecans are off-limits, sunflower seeds or pumpkin seeds toasted lightly make a great nut-free crunch. Alternatively, you can omit nuts altogether and add some toasted breadcrumbs for texture.
How do I prevent the salad from getting soggy?

The key is to dress the salad just before serving and to store leftover nuts separately. Also, don’t overcoat the spinach with dressing—it should have a light, even coating.
Can I prepare the components ahead of time?

Yes! You can wash and dry the spinach, slice the onion, toast the pecans, and make the dressing all a day in advance. Just keep everything stored separately and toss together right before serving.

Final Thoughts

This Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe holds a special place in my heart because it’s straightforward yet feels so luxurious. Every time I make it, my family goes crazy for that perfect balance of creamy, sweet, tart, and crunchy. Trust me, once you try it, this salad will become one of those go-to favorites you reach for again and again—whether it’s a quick lunch or part of a holiday spread. Give it a whirl, and I’m sure you’ll be just as hooked as I am!