If you’re looking for a salad that perfectly balances fresh, creamy, sweet, and tangy flavors, I’ve got just the thing for you. This Sweet and Tangy Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe is one of my absolute favorites to whip up when I want something light but irresistibly satisfying. Whether you’re making a quick lunch or aiming to impress guests at a dinner party, this salad has that “wow” factor without any fuss.
Why You’ll Love This Recipe
- Fresh and Vibrant Flavors: The combination of tangy goat cheese, sweet raspberries, and crunchy toasted pecans creates a perfect harmony in every bite.
- Easy to Make: With just a handful of ingredients and simple steps, this salad comes together quickly, even on busy days.
- Versatile Serving: Works beautifully as a side dish or topped with grilled chicken for a light lunch.
- Keeps Well: You can make it ahead and enjoy leftovers, making it great for meal prep or entertaining.
Ingredients You’ll Need
These ingredients come together with such ease, and each one plays a star role in the flavor profile. When shopping, look for fresh baby spinach with vibrant leaves and ripe raspberries that aren’t mushy or overly soft.
- Baby Spinach: Use fresh, tender spinach leaves for the best texture and taste; avoid wilted or yellowing leaves.
- Red Onion: Thinly sliced for a gentle bite and a bit of zest without overpowering the salad.
- Goat Cheese: Crumbled is best; its creamy tanginess perfectly contrasts with the sweetness of the raspberries.
- Pecan Halves: Toasted to bring out their natural nuttiness—don’t skip this step!
- Fresh Raspberries: Juicy and bright, they add a refreshing sweet pop; you can substitute with blueberries if raspberries are out of season.
- Balsamic Vinegar/Glaze: A drizzle on top elevates the salad with a sweet acidity that ties all flavors together.
- Extra-Virgin Olive Oil: For making the vinaigrette; quality matters here to enhance the dressing’s flavor.
- Sherry, Red Wine, or Apple Cider Vinegar: One tablespoon adds the necessary tang to the dressing.
- Dijon Mustard: Adds a subtle kick and helps emulsify the vinaigrette.
- Maple Syrup or Honey: Just a touch to balance acidity with sweetness.
- Garlic: Pressed or minced for a mild punch; don’t overdo it to keep flavors balanced.
- Fine Salt & Freshly Ground Black Pepper: Essential for seasoning and enhancing natural flavors.
Variations
One of the best things about the Sweet and Tangy Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe is how easy it is to tweak to your liking—or based on what you have on hand. I often switch things up depending on the season or dietary preferences.
- Fruit Alternatives: I’ve swapped raspberries for sliced strawberries or even pomegranate seeds which add a different type of sweetness and crunch.
- Nuts Swap: Try toasted walnuts or almonds if pecans aren’t your favorite or if you need a nut-free option, sunflower seeds work well.
- Dairy-Free Version: Omit the goat cheese and add avocado slices for creaminess instead, which works surprisingly well.
- Protein Addition: Adding grilled chicken or shrimp makes this a full meal, which my family loves for casual dinners.
How to Make Sweet and Tangy Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe
Step 1: Whisk Up a Flavorsome Vinaigrette
Start by combining the extra-virgin olive oil, your choice of vinegar (sherry, red wine, or apple cider), Dijon mustard, maple syrup or honey, minced garlic, salt, and freshly ground black pepper in a small bowl. Whisk everything together until the dressing is silky and combined. I love this step because it’s a simple vinaigrette that packs big flavor—no bottled dressings here!
Step 2: Toast Those Pecans to Bring Out Their Best
Place the pecan halves in a dry skillet over medium-low heat. Keep stirring them often so they toast evenly and don’t burn. In just 3 to 4 minutes, you’ll notice their rich aroma filling your kitchen. This little step transforms pecans from ordinary to extraordinary.
Step 3: Assemble and Toss the Salad
In a large bowl, combine the baby spinach and thinly sliced red onion. Drizzle in all the vinaigrette and toss gently to coat everything lightly but thoroughly. Be gentle—spinach bruises easily and you want those leaves to stay fresh and crisp.
Step 4: Top It Off with Goat Cheese, Raspberries, and Pecans
Sprinkle the crumbled goat cheese over the dressed spinach, followed by the toasted pecans and fresh raspberries. Finish with a few twists of freshly ground black pepper and a drizzle of balsamic vinegar or glaze for that tangy sweetness on top.
Pro Tips for Making Sweet and Tangy Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe
- Warm the Pecans Slightly: Toasting the pecans in a skillet on the stove lets their oils release and deepens their flavor far better than microwaving.
- Slice Onions Thinly: I learned the hard way that thick onion slices overpower this delicate salad; paper-thin slices ensure a little zest without harshness.
- Toss the Dressing Gently: To keep your spinach leaves crisp, use a light hand when incorporating the vinaigrette so you don’t bruise the greens.
- Add Balsamic at the End: Drizzle balsamic glaze or vinegar just before serving to maintain its glossy, slightly syrupy texture.
How to Serve Sweet and Tangy Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe
Garnishes
I love to add a little extra flair by topping the salad with a few fresh mint leaves or an extra sprinkle of cracked black pepper. Sometimes, I even toss in a few edible flowers when I want it to look extra special—trust me, these little touches make the salad pop visually and in flavor.
Side Dishes
This salad pairs beautifully with grilled chicken, roasted salmon, or even a simple quinoa pilaf. When I serve it alongside a rich main, it cuts through the heaviness with its brightness, making the whole meal balanced and refreshing.
Creative Ways to Present
For potlucks or dinner parties, I like to assemble this salad in individual clear glasses or mason jars. Layer the spinach and dressing first, then goat cheese, toasted pecans, and raspberries on top. It’s a beautiful presentation and keeps the salad fresh until it’s time to dig in!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the salad tightly and refrigerate it. It keeps well for a couple of days, but I recommend storing the dressing separately if you plan to save it longer to avoid soggy spinach leaves. When ready to eat, just toss again and add fresh raspberries and nuts.
Freezing
This salad doesn’t freeze well because of the fresh spinach and raspberries, which get watery when thawed. I suggest enjoying it fresh or prepping the components separately but fresh each time.
Reheating
Since this salad is served cold or at room temperature, reheating isn’t necessary. Just spot-toss with a fresh drizzle of dressing and maybe an extra sprinkle of goat cheese if you want to refresh the flavors.
FAQs
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Can I substitute the goat cheese with another cheese?
Absolutely! Feta cheese is a fantastic substitute that will still provide that creamy, tangy element. Just be mindful feta can be saltier, so adjust your seasoning accordingly.
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How do I keep the salad from getting soggy?
The key is to toss the spinach gently with the dressing just before serving. If prepping ahead, store the dressing separately and only dress the salad right before eating to keep the leaves crisp.
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Can I use dried fruit instead of fresh raspberries?
While you can, dried fruit won’t give you the same fresh burst of sweetness and juiciness that raspberries provide. If you must, try rehydrating dried berries slightly or add them alongside fresh fruit when possible.
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Is this salad suitable for meal prep?
Yes! Just keep the dressing and crunchy toppings separate until the day of serving. Assemble the spinach and onion base in advance, then add dressing, goat cheese, pecans, and raspberries right before eating for the best texture.
Final Thoughts
I absolutely love how this Sweet and Tangy Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe always manages to impress with such simple ingredients. Every time I make it, it feels like a little celebration of flavors—fresh, sweet, creamy, and crunchy all in one bowl. If you want a salad that’s as easy as it is delicious, trust me, you’re going to want to add this to your regular recipe list. Go ahead, make a batch; your taste buds—and your guests—will thank you!
Print
Sweet and Tangy Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 6 side salads
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant spinach salad featuring baby spinach, creamy goat cheese, toasted pecans, and juicy raspberries, all tossed in a tangy homemade vinaigrette and finished with a drizzle of rich balsamic vinegar. Perfect as a light side dish or a refreshing starter.
Ingredients
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 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)
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, choice of vinegar (sherry, red wine, or apple cider), Dijon mustard, maple syrup or honey, pressed or minced garlic, fine salt, and freshly ground black pepper until well combined and emulsified.
- Toast the pecans: Heat a medium skillet over medium-low heat. Add the pecan halves and toast them, stirring frequently, until they become warm and fragrant, about 3 to 4 minutes. Remove from heat and set aside to cool slightly.
- Toss the salad: In a large serving bowl, combine the baby spinach and very thinly sliced red onion. Drizzle the prepared vinaigrette over the greens and gently toss to coat the spinach evenly without bruising the leaves.
- Assemble the salad: Evenly sprinkle the crumbled goat cheese, toasted pecans, and fresh raspberries over the dressed spinach mixture. Add several twists of freshly ground black pepper on top for extra seasoning.
- Finish with balsamic: Drizzle the thick balsamic vinegar or balsamic glaze over the top of the assembled salad to add a sweet and tangy finish.
- Serve: Serve the salad promptly for best freshness. Any leftovers should be covered and refrigerated, and they will keep well for a couple of days.
Notes
- This spinach salad makes a delightful side dish to any main course, especially grilled or roasted proteins.
- Feel free to substitute raspberries with other fresh or seasonal fruits like sliced strawberries, blueberries, or pomegranate seeds for variety.
- For added crunch, you can substitute or mix pecans with walnuts or almonds.
- Use thick balsamic vinegar or balsamic glaze for a more visually appealing and flavorful drizzle.
- To keep the spinach leaves from wilting quickly, toss them gently and serve the salad soon after assembling.
Nutrition
- Serving Size: 1 side 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
