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
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 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
