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Berry spinach salad with raspberry vinaigrette and maple candied pecans and honey goat cheese!!! Yes, I would say that is the ultimate summer salad!
Fresh berries, guys, I went all out – blueberries, blackberries, strawberries, raspberries + a homemade raspberry vinaigrette! But, you can do any combo of berries you like. Cherries would be divine! I also think peaches would be really good with that raspberry vinaigrette! Honestly, you can’t go wrong!
Isn’t summer the best? Give me all of the fresh fruit every single day!!! Put those berries on top of some fresh spinach and I’m one happy girl!
Those maple candied pecans though! SO GOOD! Crunchy, maple-y, with a hint of salt. They are the perfect thing to go on top of the berry spinach salad, they add just the right amount of crunch. And they’re easy to make! A quick roasting in the pan, add some coconut oil and maple syrup and you’re good!
For the raspberry vinaigrette. Tangy, sweet, and pretty much the reason for this salad is to douse it in that raspberry vinaigrette. I used frozen, defrosted raspberries because I just can’t stop eating the fresh ones, but you could certainly use fresh. A quick whiz of a the blender and that raspberry vinaigrette is ready and waiting to be poured all over your salad!
A few crumbles of honey goat cheese (plain is great too) to add a touch of creaminess, tang, and richness to the berry spinach salad and you’ve got the summer salad of your dreams!
Between the spinach and the berries this berry spinach salad is loaded with healthy vitamins, and antioxidants! Happy dance!
The first time I made this berry spinach salad I had some stir fried shrimp on there for a complete meal but I found that the shrimp actually detracted from all the berry goodness. In the end I opted to leave it off and eat a burger or grilled chicken on the side – balance my friends. Trust me, just let this berry spinach salad be in all it’s beautiful berry glory, no distractions!
Best part is this berry spinach salad comes together in only 23 minutes! SO EASY! Which is what summertime food should be all about – because we all just wanna be outside as much as possible…amiright?!
You all know I’m loving the salads this summer. If you’re looking for more summer inspired salads check out my loaded watermelon salad with pesto, the best chicken taco salad, loaded caprese salad, and BBQ chicken salad.
Friends, now is the time to make the most of all the summertime produce and make these recipes. I promise that you won’t feel like you’re just eating rabbit food when you make one of my salads – I don’t mess around!
Example A: this berry spinach salad you see before you. Enjoy! 🙂
Berry Spinach Salad with Raspberry Vinaigrette
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
- Yield: 2 to 3 1x
- Category: Salad, Side, Entree
- Cuisine: Vegetarian, Vegan, Gluten Free, Dairy Free
Description
Berry spinach salad is loaded with berries, candied maple pecans, honey goat cheese, & homemade raspberry vinaigrette. The ultimate summer salad recipe!
Ingredients
- Candied Maple Pecans
- 1 cup raw pecans (could also use walnuts)
- 1 tablespoon coconut oil
- 2 tablespoons pure maple syrup
- pinch of salt
- Raspberry Vinaigrette
- 1 cup frozen raspberries, thawed (or use fresh)
- 1/2 cup olive oil
- 1/4 cup Red wine vinegar (or raspberry vinager)
- Salt and pepper to taste (at least 1/4 teaspoon each)
- 1/4 cup agave nectar or pure maple syrup
- 1/4 cup cold filtered water, to thin
- Salad
- spinach leaves
- Fresh berries of choice, such as: raspberries, blueberries, blackberries, quartered strawberries, pitted cherries
- Optional: Honey or plain goat cheese, crumbled
Instructions
- Make the candied maple pecans: Heat a large nonstick skillet over low heat. Add the pecans and allow them to toast slightly, about 3 to 5 minutes – stir frequently and keep and eye on them so they don’t burn. Once the pecans have just begun to get toasted add the coconut oil, maple syrup, and salt.Cook stirring constantly until the maple syrup has mostly cooked off and the pecans look like they have a glaze on them – about 2 to 3 minutes. Immediately remove them from the heat onto a plate, spread them out with your spatula and allow them to cool completely, set aside.
- Make the raspberry vinaigrette: Add all of the vinaigrette ingredients to a blender, blend on high until smooth. Taste and adjust flavors as needed. Pass the dressing through a fine mesh siv to remove any seeds.
- Assemble salad: Add enough spinach to fill a serving bowl (or smaller bowls if not serving to a crowd), Add piles of the berries/fruit you’re using on top of the salad. Add the pecans (you might have some leftover). Add some crumbled goat cheese, if using. Just before serving drizzle the raspberry vinaigrette over top of the salad. Serve immediately.
- Leftovers: Once the berries are washed and the salad is dressed it is best eaten when fresh. You may have pecans leftover – store them in an air tight container on the counter. You may also have raspberry vinaigrette left over – store in an air tight container in the fridge for up to 1 week or freeze for up to 3 months.
Notes
Vegan/dairy free: To keep this salad vegan and dairy free omit the goat cheese.
I imagine any kind of fruit you love would work well in this salad, but I think peaches wold be really tasty with that raspberry vinaigrette! Someone please try it!
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