Blackberry Spinach Salad Recipe

Prepare greens

Rinse the baby spinach thoroughly under cold water. Spin or pat dry with paper towels until mostly dry. Place spinach in a large salad bowl and gently fluff to separate leaves.

Prepare fruit and mix-ins

Rinse blackberries and drain well on a paper towel. If using large berries, halve a portion for easier eating. Thinly slice the red onion and separate into rings. Halve, pit and slice the avocado just before serving to prevent browning.

Toast pecans

Heat a small skillet over medium heat. Add the chopped pecans and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove from heat and let cool.

Assemble salad

Add the blackberries (reserve a few whole berries for garnish if desired), sliced red onion, toasted pecans and crumbled goat cheese to the bowl with spinach. If using avocado, arrange slices on top just before dressing.

Make vinaigrette: In a small bowl or jar, combine the white wine vinegar, lemon juice, honey (or maple), and Dijon mustard. Whisk or shake until well combined. Slowly stream in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies. Season with salt and freshly ground black pepper; taste and adjust sweetness, acidity, or seasoning as desired.

Dress and toss: Just before serving, drizzle about two-thirds of the vinaigrette over the assembled salad. Gently toss with salad tongs or two large spoons to coat the leaves and distribute toppings. Add more dressing as needed (reserve any extra in the refrigerator for up to 3 days).

Serve: Transfer to a serving platter or leave in the bowl. Garnish with reserved blackberries and an extra sprinkle of goat cheese and pecans. Serve immediately to preserve texture.