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Spinach, Goat Cheese, and Strawberry Salad with Berry Vinaigrette

Pairs well with the
Cantina Mesa PRIMO SCURO


For the dressing:

  • 2 ½ tbsp raspberry vinegar
  • 6 tbsp avocado oil or EVOO
  • ¼ cup honey
  • ½ teaspoon Dijon mustard
  • 2 tbsp shallots, finely minced

Sea salt and freshly ground pepper

For the salad:

  • 6 cups baby spinach, washed and dried
  • 1 pint strawberries, cleaned and sliced
  • ½ pint blueberries
  • ½ cup pecans, toasted
  • 4 ounces goat cheese, crumbled


  • Combine the vinegar, oil, honey, mustard, shallots, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously to blend. 
  • Place the spinach, berries, and pecans in a large bowl. Drizzle with the dressing, mixing gently to combine. Do not soak the salad! It’s always better to have extra dressing on the side than overdress. Sprinkle with goat cheese and serve immediately.

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