Make a fresh berry spinach salad with Kiss the Cook Red Raspberry Vinaigrette, toasted pecans, and simple tools for an easy summer supper.

There are dinners that need a lot of planning, and then there are the meals that quietly save the week. A big berry spinach salad belongs in that second category. It is fresh, colorful, and substantial enough to carry supper when the day has already used up most of your energy. When you start with a bottle of Kiss the Cook Red Raspberry Vinaigrette, the whole thing comes together with very little fuss.

What makes this salad especially practical is the balance. Sweet berries, crisp greens, toasted pecans, creamy goat cheese, and thin slices of red onion all have their own job to do, and the vinaigrette ties them together without making the bowl heavy. It tastes bright enough for hot weather but still feels like a real meal, especially if you add a loaf of crusty bread or a scoop of grilled chicken on the side.

This is also the kind of recipe that makes entertaining easier. You can wash the berries ahead, toast the pecans while you set the table, and keep the dressing separate until the last minute. A Berry Box PDQ helps keep washed berries ready to go, and a set of 9-Inch Natural Pakka Salad Servers makes serving feel a little more polished without adding any complication.

Why This Salad Works

The raspberry vinaigrette brings enough sweetness and tang that you do not need to build a dressing from scratch. If the bottle has been sitting in the refrigerator, a quick stir with a 7 Inch Mini Whisk or a good shake in the jar brings it right back together. That one shortcut means you can focus on the produce and texture instead of measuring vinegar, mustard, and oil for yet another homemade dressing.

Baby spinach gives the salad a soft, easy-to-eat base, while strawberries and blueberries keep the bowl feeling summery and generous. Toasted pecans add the nutty crunch that keeps each bite interesting, and a little goat cheese gives the finished salad just enough richness to feel complete. If you are serving people with different tastes, this is an easy recipe to adapt. Leave the onions on the side, swap goat cheese for feta, or add sliced avocado right before serving.

Make-Ahead Tips

If you want to use this for a weeknight dinner, prep the components in the morning or the night before. Wash and dry the spinach thoroughly, slice the strawberries, and store the berries chilled. Toast the pecans and let them cool completely before tucking them into a small container. Keep the onion separate so it stays crisp and does not overpower the greens.

For company, arrange the salad on a platter instead of tossing everything in a deep bowl. Layer the spinach first, then scatter over the berries, onion, pecans, and cheese. Drizzle on just enough dressing to lightly coat the top and pass the rest at the table. It looks generous and a little special, but it still takes less than half an hour from start to finish.

Recipe Card: Berry Spinach Salad with Red Raspberry Vinaigrette

Prep time: 20 minutes
Cook time: 5 to 6 minutes
Total time: About 25 minutes
Yield: 4 main-dish servings or 6 side servings

Ingredients

• 5 ounces baby spinach, washed and dried well
• 1 cup sliced strawberries
• 1 cup blueberries
• 1/3 cup thinly sliced red onion
• 3/4 cup pecan halves
• 4 ounces goat cheese, crumbled
• 1/3 to 1/2 cup Kiss the Cook Red Raspberry Vinaigrette, to taste
• 1 teaspoon olive oil or neutral oil
• Pinch of kosher salt
• Pinch of black pepper

Directions

1. Set a medium skillet over medium heat. Add the pecans and toast for 4 to 5 minutes, stirring often, until fragrant and slightly darkened in spots. Transfer them to a plate and let them cool completely.
2. Place the spinach in a large serving bowl or on a platter. Scatter the strawberries, blueberries, red onion, cooled pecans, and goat cheese over the greens.
3. Whisk or shake the Red Raspberry Vinaigrette until fully blended. Start with 1/3 cup and drizzle it over the salad. Add more as needed so the greens are lightly coated but not weighed down.
4. Season with a small pinch of kosher salt and a few grinds of black pepper. Toss gently just before serving, or leave the salad layered and serve with dressing on the side.
5. Serve right away while the spinach is crisp and the pecans still have their crunch.

Notes

• If your red onion tastes especially sharp, soak the slices in cold water for 10 minutes, then drain and pat dry before adding them to the salad.
• For a more substantial supper, add sliced grilled chicken, rotisserie chicken, or a warm piece of salmon on the side.
• If you prefer a sweeter finish, add an extra spoonful of berries rather than more dressing.

Storage

Store undressed salad components in separate airtight containers in the refrigerator for up to 2 days. Once dressed, the spinach will soften quickly, so dress only the amount you plan to serve immediately.

Food Safety and Doneness

Wash berries and spinach well and keep them refrigerated until serving time. Refrigerate goat cheese promptly after opening, and do not leave the dressed salad at room temperature longer than 2 hours, or 1 hour if you are serving outdoors above 90 degrees F. Toast pecans only until fragrant; they can go from golden to scorched quickly in a hot skillet.

Shop This Recipe

• Kiss the Cook Red Raspberry Vinaigrette - $11.99
• Berry Box PDQ - $17.99
• 9-Inch Natural Pakka Salad Servers - $15.99
• 7 Inch Mini Whisk - $2.99

A dependable bottle of dressing and a few smart serving pieces can make a simple supper feel far less thrown together. If you like recipes that look fresh without asking much from you, this is a very good place to start.

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Easy Entertaining Kiss the Cook Red Raspberry Vinaigrette Salad Recipes Summer Suppers

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