Bright, crunchy, and ready in 15 minutes, this summer berry spinach salad is the easy side dish that steals the show at every cookout and potluck. Sweet strawberries and blueberries, creamy goat cheese, and candied pecans get tossed with baby spinach and a simple honey-balsamic vinaigrette you will want to put on everything.
Prep: 15 min | Total: 15 min | Serves: 6
Why You’ll Love This Recipe
- Simple ingredients you can find at any grocery store.
- Clear step-by-step directions — great for beginner cooks.
- Family-tested and picky-eater approved.
Ingredients
- 8 cups baby spinach
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1/2 cup crumbled goat cheese (or feta)
- 1/2 cup candied pecans (or toasted walnuts)
- 1/4 small red onion, very thinly sliced
- For the vinaigrette: 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Make the vinaigrette: whisk the olive oil, balsamic vinegar, honey, Dijon, salt, and pepper in a small bowl (or shake in a jar) until emulsified.
- In a large salad bowl, combine the spinach, strawberries, blueberries, and red onion.
- Drizzle with about three-quarters of the vinaigrette and toss gently to coat.
- Top with goat cheese and candied pecans, add more dressing to taste, and serve right away.
Tips for Success
- Add grilled chicken or salmon to turn this side into a complete meal.
- Dress the salad just before serving so the spinach stays crisp.
- The vinaigrette keeps in the fridge for a week — make a double batch.
- Swap in raspberries, blackberries, or sliced peaches as the season changes.
Did you make this recipe? Leave a comment below and let us know how it turned out — we love hearing from you!
Note: Nutrition details, where mentioned, are estimates only. See our Disclaimer for more information.