Dessert

Fresh Summer Berry Spinach Salad Recipe

Name: Fresh Summer Berry Spinach Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 6 cups baby spinach, washed and dried; 1 cup strawberries, halved; ½ cup raspberries; ½ cup blueberries; ⅓ cup goat cheese, crumbled; ⅓ cup red onion, thinly sliced; ¼ cup pecans, toasted and roughly chopped; 3 tbsp fresh raspberries or preserves; 3 tbsp red wine vinegar; 1 tbsp honey or maple syrup; 1 tbsp Dijon mustard; ¼ tsp salt; ¼ tsp black pepper; ¼ cup olive oil (extra virgin)

Bylina moretti July 11, 2026July 11, 2026

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Introduction

This Fresh Summer Berry Spinach Salad combines vibrant berries, tender spinach, and tangy goat cheese for a light and refreshing meal. Ready in just 15 minutes, it’s perfect for a quick lunch or a colorful side dish at your next gathering.

A white bowl filled with a fresh salad sits on a white marbled surface. The bottom layer consists of bright green spinach leaves covering the bowl evenly. On top, there is a colorful mix of halved red strawberries, whole red raspberries, dark purple blackberries, and round blue blueberries spread across. Scattered throughout are small chunks of light brown walnuts adding texture. A silver spoon is slightly dipped into the bowl, held by a woman's hand on the right side. The colors are vibrant and the textures look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups baby spinach, washed and dried
1 cup strawberries, halved
½ cup raspberries
½ cup blueberries
⅓ cup goat cheese, crumbled
⅓ cup red onion, thinly sliced
¼ cup pecans, toasted and roughly chopped
3 tbsp fresh raspberries or preserves
3 tbsp red wine vinegar
1 tbsp honey or maple syrup
1 tbsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
¼ cup olive oil (extra virgin)

Instructions

Step 1: Prepare the spinach by washing and drying it thoroughly. Place the spinach in a large salad bowl.
Step 2: Slice the strawberries in halves or quarters, leaving the raspberries and blueberries whole.
Step 3: Thinly slice the red onion. For milder flavor, soak the slices in cold water for 5 minutes, then drain.
Step 4: Toast the pecans in a dry pan over medium heat for 3–4 minutes, stirring frequently. Let them cool before adding to the salad.
Step 5: Prepare the vinaigrette by whisking together the fresh raspberries or preserves, red wine vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper. Gradually whisk in the olive oil until the dressing is emulsified.
Step 6: Assemble the salad by layering the spinach, berries, sliced red onion, crumbled goat cheese, and toasted pecans.
Step 7: Drizzle the vinaigrette over the salad just before serving and toss gently to combine.
Step 8: Serve immediately for the freshest taste or present as a composed salad with toppings arranged on top.

Tips & Variations

Substitute pecans with walnuts or almonds for a different crunch and flavor.
Use fresh herbs like basil or mint to add a bright herbal note.
For a dairy-free option, omit the goat cheese or replace with avocado slices.
If fresh raspberries are unavailable, use raspberry jam diluted with a little vinegar for the dressing.

Storage

Store leftover salad components separately to keep them fresh longer; spinach and berries in airtight containers in the refrigerator for up to 2 days. Keep the vinaigrette in a sealed jar refrigerated for up to 5 days. Toss everything together just before serving to maintain crispness.