Spinach And Berry Salad With Shrimp Recipe
spinach, black berries, strawberries, raspberries, candied walnuts & pickled red onion tossed in a champagne vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Champagne Vinaigrette
Method
Pickled Red Onion (if not pre-made)
Quick-pickle onions (optional step)
If you don't have pre-pickled red onion, make a quick pickle: combine 1/2 cup thinly sliced red onion, 1/2 cup apple cider vinegar (or use water + a splash of vinegar), 1 tablespoon sugar, and 1/2 teaspoon salt in a small jar. Shake to dissolve sugar and salt, refrigerate at least 20 minutes. Drain before using. (If using pre-made, skip this step.)
Prepare Shrimp
Pat shrimp dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
Add shrimp in a single layer (work in two batches if necessary). Cook without moving for 1.5–2 minutes until edges turn pink and bottoms are golden. Flip and cook 1–1.5 minutes more until shrimp are opaque and cooked through (internal temp ~120–125°F for tender shrimp). Total cook time ~3–4 minutes per batch.
Remove shrimp to a plate and let rest 2 minutes. Optionally squeeze a little lemon over them. Keep warm or chill briefly if you prefer chilled shrimp on the salad.
Champagne Vinaigrette
In a small bowl or jar, combine 3 tablespoons champagne vinegar, 1 tablespoon minced shallot, 1 teaspoon Dijon mustard, 1 tablespoon honey, and 1 teaspoon lemon juice.
Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity: add more honey for sweetness or a splash more vinegar for brightness.
Assemble Salad
In a large mixing bowl, place 6 cups fresh baby spinach. Add 1 cup blackberries, 1 cup halved strawberries, 1/2 cup raspberries, 1/2 cup candied walnuts, and 1/2 cup pickled red onion (drained if you quick-pickled).
Pour about 3–4 tablespoons of the champagne vinaigrette over the salad (you may not use all the dressing). Gently toss with salad tongs or clean hands until leaves and fruit are lightly coated. Be gentle to avoid crushing berries.
Divide the dressed salad among 4 plates or serve family-style. Arrange the cooked shrimp (12 pieces) on top of the salads.
Finish with an extra sprinkle of candied walnuts and a few whole berries for presentation. Serve immediately.