Spinach & Fruit Salad Recipe
Spinach with fresh berries, goat cheese and candied pecans. Served with a side of lemon herb vinaigrette and a biscuit.
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Ingredients
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Salad
Candied Pecans (optional, makes about 3/4 cup)
Lemon-Herb Vinaigrette (about 3/4 cup)
Biscuits (store-bought or quick-bake)
Method
Candied Pecans (optional)
- 1
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).
Lemon-Herb Vinaigrette
- 2
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.
Salad Assembly
- 3
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.
- 4
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.
- 5
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.
Biscuits (if baking quick-bake)
- 6
