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Spinach Berry Salad with Goat Cheese & Balsamic Glaze

Spinach Berry Salad with Goat Cheese & Balsamic Glaze

This Spinach Berry Salad is a celebration of simple, fresh ingredients. Peppery baby spinach provides the perfect base for juicy strawberries, blueberries, and raspberries. Creamy, tangy goat cheese adds richness, while toasted pecans bring crunch. A drizzle of balsamic glaze ties everything together with sweet-tart perfection. Perfect for spring lunches, summer BBQs, or holiday entertaining.

 

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

For the Salad:

  • 5 oz fresh baby spinach (about 5-6 cups)
  • 1 cup fresh strawberries, hulled and sliced
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
  • 4 oz goat cheese, crumbled
  • ½ cup pecans or walnuts, toasted
  • ¼ cup red onion, thinly sliced (optional)

For the Balsamic Glaze:

  • ½ cup balsamic vinegar
  • 1 tbsp brown sugar or honey (optional)

For the Simple Vinaigrette (Optional):

  • ¼ cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. Toast nuts: Heat a dry skillet over medium heat. Add pecans and toast 3-4 minutes until fragrant, stirring frequently. Transfer to a plate to cool.
  2. Prep berries: Gently wash all berries and pat completely dry. Hull and slice strawberries. Keep blueberries and raspberries whole.
  3. Make glaze (optional): In a small saucepan, combine ½ cup balsamic vinegar and 1 tbsp brown sugar. Simmer over low heat 8-10 minutes until reduced by half and thickened. Set aside to cool. (Or use store-bought.)
  4. Make vinaigrette (optional): Shake all vinaigrette ingredients in a jar until emulsified.
  5. Assemble: In a large bowl, combine spinach, strawberries, blueberries, toasted nuts, and red onion. Toss gently.
  6. Dress: Drizzle lightly with vinaigrette or simply with olive oil and a touch of vinegar. Toss to coat.
  7. Garnish: Top with crumbled goat cheese and delicate raspberries. Drizzle artfully with balsamic glaze.
  8. Serve immediately: Enjoy within 15 minutes for best texture.

Notes

  • Keep berries dry: Wet berries will make your salad soggy. Pat them very dry after washing.
  • Toast nuts ahead: Toasted nuts can be made up to 3 days ahead and stored in an airtight container.
  • Raspberries are delicate: Add them at the very end to prevent crushing.
  • Store-bought shortcut: High-quality store-bought balsamic glaze saves time and works beautifully.
  • Dress right before serving: A dressed salad waits for no one—serve immediately.

Find it online: https://juicymeatrecipes.com/spinach-berry-salad/