Baby Spinach with Fresh Berries, Pecans and Goat Cheese in Raspberry Vinaigrette

Baby Spinach with Fresh Berries, Pecans and Goat Cheese in Raspberry Vinaigrette
  • Yield:serves 4
  • Active time:20 minutes
  • Total time:20 minutes
This recipe appears in:
Serious Salads: Baby Spinach with Fresh Berries, Pecans and Goat Cheese in Raspberry Vinaigrette

[Photograph: Jennifer Segal]

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • For the Dressing:
  • 2 1/2 tablespoons raspberry vinegar
  • 1/4 cup honey
  • 1/2 teaspoon Dijon mustard
  • 6 tablespoons neutral oil (such as canola or vegetable)
  • 1 tablespoon finely minced shallots (about 1 small shallot)
  • Kosher salt and freshly ground black pepper
  • For the Salad:
  • 1 (6-ounce) bag baby spinach (about 6 cups)
  • 2 cups (1 pint) strawberries, stemmed and sliced
  • 1 cup (1/2 pint) blueberries
  • 1/2 cup pecans, toasted
  • 4 ounces goat cheese, crumbled

Directions

  1. 1.

    Combine vinegar, honey, mustard, oil and shallots in a small sealable container and shake vigorously to emulsify. Season to taste with salt and pepper. Alternatively, combine vinegar, honey, and mustard in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified. Season to taste with salt and pepper.

  2. 2.

    In a large bowl, combine the baby spinach, strawberries, blueberries, and pecans. Add the dressing little by little and toss until greens are well-coated. Season to taste with salt and pepper. Sprinkle crumbled goat cheese over salad and serve.

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