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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.

Very Berry Spinach Summer Salad and Dressing

Melissa Jo
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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

Instructions
 

Salad:

  • 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.
  • Chop the pecans
  • Assemble the salad in a wide bowl in this order: Spinach, berries, pecans, goat cheese.
  • Dressing:
  • combine the preserves, honey, and juice of one lemon (whisk)
  • slowly add the oil and whisk
  • add the balsamic vinegar & dijon and whisk
  • add salt & pepper to taste
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