I recently prepared a salad bursting with baby spinach, sliced strawberries, raspberries, and blueberries combined with red onions, goat cheese crumbles, and toasted pecans. Finished with a tangy raspberry vinaigrette, this 4th Of July Salads recipe brings together a refreshing blend of flavors that invite you to explore every bite.

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I’ve discovered a new way to enjoy fresh greens this season with a Berry Spinach Salad that’s full of life and perfect for those summer gatherings. I start with 6 cups of baby spinach, adding in 1 pint of fresh strawberries, nicely hulled and sliced, along with 1 cup each of raspberries and blueberries.

The mix is then bumped up with 1/2 of a red onion, thinly sliced for that hint of sharpness, plus 1/2 cup of goat cheese crumbles and 1/2 cup of toasted pecans for crunch. The secret to making it unforgettable is the homemade raspberry vinaigrette made by whisking together 1/4 cup raspberry vinegar, 1/4 cup extra virgin olive oil, 2 tbsp honey and 1 tsp Dijon mustard.

I always season with salt and freshly ground black pepper to taste. This salad reminds me of classic summer tossed salad recipes that remind me of 4th of July and Memorial Day vibes without overdoing the sweetness.

Enjoy!

Why I Like this Recipe

I love this recipe for so many reasons. First, I really like how the mix of sweet berries and tangy raspberry vinaigrette gives it a unique flavor that is both refreshing and bold. Second, I enjoy that it comes together so quickly and is super simple to make, which makes me feel like I’m being healthy without any hassle. Third, the combination of textures from the crisp spinach, creamy goat cheese and crunchy toasted pecans makes each bite interesting and satisfying. Lastly, I love how colorful and inviting the salad looks on the plate, making it a perfect dish to serve at parties or even on a busy weekday.

Ingredients

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Baby Spinach: Loaded with vitamins and fiber, adding crisp freshness and subtle earthiness.
Fresh Strawberries: Sweet, juicy berries packed with vitamin C and natural sugars.
Fresh Raspberries: Tart, fiber-packed, bursting with antioxidants that brighten every bite.
Fresh Blueberries: Mildly sweet and nutrient-dense, they bring a burst of flavor and color.
Goat Cheese Crumbles: Creamy, tangy, and rich in protein, balancing sweet fruits perfectly.
Toasted Pecans: Full of healthy fats and crunch, adding a nutty depth to the mix.
Raspberry Vinaigrette: Sweet and tart dressing made with vinegar and honey to tie flavors together.

Ingredient Quantities

6 cups baby spinach

1 pint fresh strawberries, hulled and sliced

1 cup fresh raspberries

1 cup fresh blueberries

1/2 red onion, thinly sliced

1/2 cup goat cheese crumbles

1/2 cup toasted pecans

Salt and freshly ground black pepper, to taste

For the raspberry vinaigrette:

1/4 cup raspberry vinegar

1/4 cup extra virgin olive oil

2 tbsp honey

1 tsp Dijon mustard

How to Make this

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1. Start by washing your baby spinach thoroughly and pat it dry.

2. Hull the strawberries and cut them into slices, then place them in a large salad bowl along with the 6 cups of spinach.

3. Gently add the fresh raspberries and blueberries to the bowl, being careful to not mash them up.

4. Thinly slice the half red onion and toss it in with the fruits and greens.

5. For the dressing, in a small jar just add 1/4 cup of raspberry vinegar, 1/4 cup extra virgin olive oil, 2 tbsp honey and 1 tsp Dijon mustard and shake it up real good until its all mixed.

6. Drizzle about half of the raspberry vinaigrette over the salad first and toss gently so everything gets just a light coating.

7. Crumble the 1/2 cup goat cheese over the salad and then add in the 1/2 cup of toasted pecans.

8. Pour the rest of the vinaigrette over the top to finish it off.

9. Season the salad with a pinch of salt and some freshly ground black pepper to taste.

10. Give everything one last gentle toss and serve immediately, enjoying the mix of sweet and tangy flavors in every bite.

Equipment Needed

1. Colander for washing and draining the spinach
2. Cutting board for slicing strawberries and red onion
3. Chef’s knife for hulling, slicing, and chopping ingredients
4. Large salad bowl to mix all the fruits and greens
5. Small jar with a lid to shake up the raspberry vinaigrette
6. Measuring cups and spoons to get accurate portions of the dressing
7. Mixing spoon or tongs to gently toss the salad ingredients together

FAQ

Q: Can I substitute baby spinach with another green?

Yes, you can use kale or arugula if youre looking for a slightly different texture. They work just fine and adds another layer of flavor.

Q: How can I adjust the sweetness in the raspberry vinaigrette?

If you feel its not sweet enough, add a bit more honey, or if its too sweet, try reducing the honey next time. Balance is key with these brus.

Q: Can I prepare this salad ahead of time?

You can prep the fruits and veggies, but its best to add the goat cheese and toasted pecans just before serving so they dont get soggy.

Q: Is this salad suitable for a vegan diet?

Not as it stands because of the goat cheese. Just swap it out with a vegan cheese or leave it out if youre avoiding dairy.

Q: What if I dont like red onion?

You can totally ditch it or substitute with thinly chopped shallots if you want a milder, sweeter flavor.

Berry Spinach Salad Recipe Substitutions and Variations

Baby spinach: You can swap it with arugula or mixed greens if you cant find spinach
Strawberries: Try using diced peaches or even mango chunks to give a different sweet flavor
Goat cheese: Feta cheese works pretty well instead of goat cheese and gives a similar tang
Pecans: You might use walnuts or almonds if youre looking for a different nutty crunch
Raspberry vinegar: In a pinch, apple cider vinegar mixed with a bit more honey will do the trick

Pro Tips

1. Make sure to wash and dry your spinach real good so it doesnt end up soggy, cuz a damp green can really mess up the crispness of the salad.
2. Toast the pecans just a little bit before you add em. Over-toasting can make them bitter, but a light toast really boosts that nutty flavor.
3. When you toss the fruits in, be super gentle with the berries so they dont get squashed, which makes the salad look messy and less appetizing.
4. Mix your raspberry vinaigrette in a jar and give it a good shake a couple times to let the flavors get to know each other, then drizzle in two rounds so the salad gets a nice even coating.