Spinach & Fruit Salad Recipe

Toast and candy pecans

In a small nonstick skillet over medium heat, melt 1 tsp butter. Add 2 tbsp sugar and 3/4 cup pecan halves; toss to coat. Cook, stirring frequently, 3–4 minutes until sugar melts and coats pecans and they become fragrant. Sprinkle with 1/8 tsp salt, toss, then transfer to a piece of parchment to cool and separate. Let cool completely before using (about 10 minutes).

Whisk vinaigrette

In a small bowl or jar add 3 tbsp fresh lemon juice, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, and 1 tsp honey. Add 1/2 cup extra-virgin olive oil in a thin stream while whisking (or add all and shake vigorously in a jar) until emulsified. Stir in 1 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning. Refrigerate briefly if not using immediately; bring to room temperature and shake before serving.

Prepare fruit and greens

Wash and thoroughly dry 6 cups baby spinach in a salad spinner or with paper towels. Hull and halve strawberries so you have about 1 cup, and gently rinse and drain 1/2 cup each blueberries and raspberries. Place the spinach in a large salad bowl.

Combine and dress

Scatter the strawberries, blueberries and raspberries over the spinach. Crumble 1/2 cup goat cheese over the top. If using candied pecans, break any large clusters and sprinkle 3/4 cup over the salad. Drizzle the lemon-herb vinaigrette over the salad — start with about 3 to 4 tablespoons (reserve extra on the side) — then gently toss with salad hands or tongs until evenly coated. Taste and add more vinaigrette, salt or pepper if needed.

Plate and serve

Portion the salad onto plates or bowls. Serve immediately with a warmed buttermilk biscuit on the side brushed with 1 tbsp melted butter and a small ramekin or pour of any remaining vinaigrette.

Warm or bake biscuit

If using store-bought refrigerated biscuits, bake according to package instructions (typically 375°F/190°C for 12–15 minutes) until golden. If heating a fully baked biscuit, warm in a 350°F/175°C oven for 5–7 minutes. Brush with 1 tbsp melted butter before serving.