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A close-up of a spinach salad in a white bowl, topped with fresh raspberries, blackberries, blueberries, crumbled feta cheese, and chopped pecans.
Melissa Jo

Very Berry Spinach Summer Salad and Dressing

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Very Berry Spinach Summer Salad and Dressing pairs baby spinach, crumbled goat cheese, and pecans in a comforting salad that is so satisfying.
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Prep Time 25 minutes
Cook Time 9 minutes
Course: Salad
Cuisine: American

Ingredients
  

Salad Ingredients:
  • 5 oz of baby spinach washed and thoroughly dried
  • 4 oz. of each: blueberries raspberries, and blackberries
  • 4 oz. of crumbled goat cheese
  • 4-5 oz. of pecans
Dressing Ingredients:
  • 2 tbsp of strawberry preserves jam, or jelly (I used sugar-free Polaner's Preserves)
  • 1/4 cup plus 2 tbsp of extra virgin olive oil
  • 4 tbsp of balsamic vinegar
  • 1 tbsp of dijon mustard
  • 1 tbsp of honey
  • juice of 1 lemon
  • salt and pepper to taste

Method
 

Salad:
  1. Toast the pecans in a pan with no oil. Set your stove at medium heat. Move the pecans around the pan a bit as they cook. It should take 7-10 minutes. Take off the heat when they smell fragrant. Watch them closely they can burn easily.
  2. Chop the pecans
  3. Assemble the salad in a wide bowl in this order: Spinach, berries, pecans, goat cheese.
  4. Dressing:
  5. combine the preserves, honey, and juice of one lemon (whisk)
  6. slowly add the oil and whisk
  7. add the balsamic vinegar & dijon and whisk
  8. add salt & pepper to taste

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