Name: Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Cuisine: American
Ingredients: 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; 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 over the salad

If you’re looking for a salad that feels both fresh and indulgent, I’ve got just the thing for you. This Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe is one of those dishes I keep coming back to because it hits all the right notes: creamy, tangy, sweet, and crunchy all in one bite. I promise once you make it, you’ll never want a boring green salad again!

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Why You’ll Love This Recipe

Bursting With Flavor: The tart raspberries and creamy goat cheese complement the fresh spinach perfectly.
Perfect Texture Combo: Toasted pecans add a satisfying crunch that brings the salad to life.
Easy to Whip Up: You can have this ready in under 25 minutes, making it a fantastic last-minute side.
Versatile and Crowd-pleasing: Whether it’s a family dinner or a casual get-together, this salad always impresses.

This image shows a fresh salad in a white bowl with a wooden spoon on the side. The salad has several layers and colors: the base is bright green spinach leaves mixed with thin slices of purple onion; scattered on top are red raspberries and brown pecan nuts adding texture; white crumbled goat cheese is spread evenly across the salad, with dark balsamic glaze drizzled over everything, giving a shiny and rich look. The bowl rests on a blue cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans, spinach salad with goat cheese and raspberries, healthy berry spinach salad, easy gourmet salads, fresh fruit and nut salads

Ingredients You’ll Need

What I love about the ingredients in this Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe is how harmoniously they come together. Each element plays a part, so choosing fresh and quality items really makes a difference.

Flat lay of fresh baby spinach leaves, thinly sliced red onion rings, crumbled creamy goat cheese, toasted pecan halves, bright red fresh raspberries, a small pile of coarse black peppercorns, and a drizzle of dark balsamic glaze elegantly spread in a thin line, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans, spinach salad with goat cheese and raspberries, healthy berry spinach salad, easy gourmet salads, fresh fruit and nut salads

Baby spinach: Choose tender baby spinach leaves for that mild flavor and lovely texture—you don’t want any tough stems here.
Red onion: Thinly slice it just right to add a touch of sharpness without overpowering the salad.
Goat cheese: Look for creamy, fresh goat cheese—it crumbles easily and melts softly on the tongue.
Pecan halves: Toasting pecans brings out their natural nuttiness, giving your salad that perfect crunch.
Fresh raspberries: Sweet and tart, raspberries provide a juicy pop—don’t substitute with frozen unless you thaw and drain thoroughly!
Balsamic vinegar or glaze: A drizzle on top adds a tangy-sweet finish that ties all the flavors together.
Extra-virgin olive oil: This forms the base of your vinaigrette, so pick a good-quality oil for the best results.
Sherry vinegar (or red wine/apple cider vinegar): Adds acidity and brightness to your dressing.
Dijon mustard: Gives your dressing a subtle kick and helps it emulsify beautifully.
Maple syrup or honey: Just a touch to round out the dressing’s flavors.
Garlic clove: Pressed or minced finely for a gentle garlicky note.
Salt and freshly ground black pepper: To season the dressing and finish the salad right.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe is. Over time, I’ve adapted it based on what’s in my fridge or the season. Feel free to make it your own—it’s all about what you love!

Substitute nuts: Sometimes I swap pecans for walnuts or almonds, depending on what I have. Each adds a subtle twist in flavor and texture.
Seasonal fruit swaps: Tried it with blueberries or sliced strawberries when raspberries aren’t in season—still fantastic!
Adding protein: For a fuller meal, grilled chicken or salmon are brilliant additions, turning it into a complete dinner.
Make it vegan: Replace goat cheese with marinated tofu or a nut-based cheese alternative, and use maple syrup instead of honey in the dressing.

How to Make Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe

Step 1: Toast the Pecans for Crunchy Goodness

Start by heating a dry skillet over medium-low heat and add your pecan halves. Stir frequently to ensure they toast evenly, and in about 3 to 4 minutes you’ll notice a warm aroma releasing—that’s your cue to remove them from the heat. Toasted pecans make such a difference—they become fragrant and crunchy without getting burnt, so keep a close eye!

Step 2: Whisk the Vinaigrette Together

In a small bowl, whisk together the extra-virgin olive oil, sherry vinegar (or your chosen vinegar), Dijon mustard, maple syrup (or honey), pressed garlic, salt, and a few twists of black pepper. The mustard not only adds flavor but helps emulsify the oil and vinegar into a smooth, tangy dressing. Give it a taste test and adjust seasoning if needed—this is the heart of your salad’s flavor!

Step 3: Toss the Spinach and Onions with the Dressing

Place the baby spinach and thinly sliced red onion into a large salad bowl. Pour all of the vinaigrette over and toss gently but thoroughly—make sure every leaf gets a light coating without bruising. This technique keeps the spinach fresh and crisp while perfectly flavored.

Step 4: Top Your Salad with the Best Bits

Now comes the fun part: sprinkling the creamy goat cheese, toasted pecans, and juicy fresh raspberries over the salad. To finish, add a few more twists of fresh black pepper and a gentle drizzle of thick balsamic vinegar or glaze. Serve immediately for the freshest experience—waiting too long can wilt those beautiful berries and soften the pecans.

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Pro Tips for Making Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe

Toast Nuts Gently: Go low and slow when toasting pecans to avoid bitterness—smell is your best guide.
Dress Right Before Serving: Toss the spinach in dressing right before plating to keep leaves crisp and bright.
Balance Sweet and Tangy: Maple syrup and balsamic vinegar provide a delicious balance that makes this salad sing.
Avoid Over-slicing Onions: Thin slices bring flavor without a heavy punch—don’t chop them too thick!

How to Serve Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe

A white scalloped plate holds a fresh salad with three main layers: the base layer has bright green spinach leaves with soft texture, the middle layer has thin slices of pale pink-red onions scattered evenly, and the top layer features bright red raspberries, crumbled white cheese, and brown pecan halves arranged to create color contrast. A silver fork with an ornate handle rests on the left side of the plate, partially on the salad. The plate is placed on a white marbled surface with a blue cloth napkin nearby. Photo taken with an iphone --ar 2:3 --v 7 - Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans, spinach salad with goat cheese and raspberries, healthy berry spinach salad, easy gourmet salads, fresh fruit and nut salads

Garnishes

I usually add an extra sprinkle of goat cheese and a few whole raspberries on top for that picture-perfect look. Sometimes a few fresh mint or basil leaves find their way in for an herbal lift that brightens each bite beautifully.

Side Dishes

This salad pairs wonderfully with grilled chicken, roasted salmon, or even alongside a warm quiche. My family especially loves it with a simple roast chicken dinner, as the salad adds refreshing brightness and textural contrast on the plate.

Creative Ways to Present

For special occasions, I like to serve this salad in individual glass bowls or cups so guests can admire those stunning reds and greens. Drizzling the balsamic glaze right at the table adds a bit of flair and lets everyone customize their portion.

Make Ahead and Storage

Storing Leftovers

If you do have leftovers (rare in my house!), store the salad components separately when possible to keep textures fresh. I refrigerate the dressed spinach and onions together but keep goat cheese, pecans, and raspberries in separate containers to preserve their freshness.

Freezing

I generally don’t recommend freezing this salad because fresh spinach wilts and berries lose their texture, but you can freeze pecans if you want to keep extras on hand. Just toast pecans fresh for the best crunch.

Reheating

This salad is best enjoyed fresh and chilled, so I avoid reheating altogether. If you add cooked protein, warm that separately and serve the salad cold on the side.

FAQs

Can I make this Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe ahead of time?

Yes! You can prep the individual components—toast the pecans, slice the onions, and make the vinaigrette ahead. Store them separately in the fridge and toss everything together just before serving to keep the spinach crisp and the flavors fresh.
What can I substitute if I don’t have goat cheese?

Feta cheese is a great substitute as it offers a similar tangy creaminess. For a dairy-free option, a nut-based vegan cheese or even slices of ripe avocado can add creaminess without overpowering the salad.
Can I use frozen raspberries for this salad?

While fresh raspberries are best for texture and flavor, if you only have frozen, make sure to thaw them completely and drain excess moisture before adding. This prevents the salad from becoming soggy.
What kind of vinegar works best in the dressing?

Sherry vinegar is my favorite because it’s mild and slightly sweet, but red wine vinegar or apple cider vinegar work beautifully as well. Whatever you choose, avoid anything too sharp or overpowering.

Final Thoughts

Honestly, this Mixed Spinach Salad with Goat Cheese, Raspberries, and Toasted Pecans Recipe holds a special place in my kitchen rotation because it’s simple yet feels like a treat every time. It’s my go-to when I want to impress without fuss, and my family gobbles it up before I can even grab a second serving. Give it a try—you’ll love how easy it is to bring fresh, vibrant flavors into your meals with this salad. Trust me, once you make it, this will be your new favorite green go-to!