Seasonal Spinach Salad Recipe

Use this easy spinach salad recipe to go with your main dish. It has fresh spinach, creamy goat cheese, and fruit that is in season. 

Salad – 5 ounces baby spinach – ¼ medium red onion, very thinly sliced  – 4 to 5 ounces goat cheese, crumbled – ½ cup pecan halve – 6 ounces fresh raspberries or see note for additional option – 1 tablespoon thick balsamic vinegar* or balsamic glaze, drizzled over the top – Freshly ground black pepper Vinaigrette – 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

Ingredient

Direction

Mix the vinaigrette ingredients in a small bowl. Toast the pecan halves in a medium skillet over medium-low heat for 3–4 minutes, stirring often, until warm and fragrant. Set aside.

Green Blob

1

Yellow Wavy Line

In a large bowl, put the spinach and sliced onion. This is how you make the salad. Add all of the dressing and toss the spinach gently until it is just covered. 

Green Blob

2

Yellow Wavy Line

Put grapes, toasted pecans, and goat cheese on top of the salad. Add some black pepper twists and then drizzle the balsamic vinegar on top. 

Green Blob

3

Yellow Wavy Line

Serve as soon as possible. Covered and stored in the refrigerator, leftovers continue to be edible for a couple of days. 

Green Blob

4

Yellow Wavy Line

Lemony Kale Salad Recipe 

Also See