Description
A fresh and vibrant Spinach Salad featuring baby spinach, tangy goat cheese, toasted pecans, and juicy raspberries, all tossed in a flavorful homemade vinaigrette and finished with a drizzle of balsamic vinegar. Perfect as a refreshing side dish or a light meal, this salad balances creamy, sweet, and savory elements beautifully.
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 additional seasonal fruit as desired)
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
Topping
- 1 tablespoon thick balsamic vinegar or balsamic glaze, drizzled over the top
- Freshly ground black pepper, to taste
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together olive oil, vinegar of choice, Dijon mustard, maple syrup or honey, pressed garlic, salt, and black pepper until fully combined and emulsified to form a smooth dressing.
- Toast the pecans: In a medium skillet over medium-low heat, toast pecan halves for about 3 to 4 minutes, stirring frequently until they become warm and fragrant. Remove from heat and set aside to cool slightly.
- Assemble the salad base: In a large serving bowl, place the baby spinach and thinly sliced red onion. Drizzle the prepared vinaigrette over the greens and gently toss to ensure the spinach is evenly coated with the dressing.
- Add toppings: Sprinkle the crumbled goat cheese, toasted pecans, and fresh raspberries over the dressed spinach. Add a few twists of freshly ground black pepper on top according to taste.
- Finish with balsamic: Drizzle the thick balsamic vinegar or balsamic glaze evenly over the entire salad for an added touch of sweetness and acidity.
- Serve promptly: Serve the salad immediately to enjoy the freshness of all ingredients. Leftovers can be stored covered in the refrigerator for up to 2 days but are best enjoyed fresh.
Notes
- This salad is ideal as a side dish paired with grilled or roasted main courses.
- You can substitute raspberries with seasonal berries or sliced apples, pears, or pomegranate seeds for variety.
- Use a thick balsamic glaze or reduction for a sweeter finish; otherwise, a good-quality balsamic vinegar works well.
- To keep pecans crunchy, toast them just before assembling the salad.
- Adjust sweetness in the vinaigrette by varying the amount of maple syrup or honey according to taste.
Nutrition
- Serving Size: 1 salad serving
- 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
