Blackberry Balsamic Spinach Salad with Goat Cheese & Candied Pecans
Description
Fresh baby spinach, juicy blackberries, creamy goat cheese, and candied pecans are tossed with a Blackberry Dark Balsamic vinaigrette made with Arbequina Extra Virgin Olive Oil for a bright, elegant salad with sweet-savory balance.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Ingredients
Blackberry Balsamic Vinaigrette
¼ cup Blackberry Dark Balsamic
⅓ cup Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon sea salt
⅛ teaspoon black pepper
Optional: 1 teaspoon finely minced shallot
Salad
5 cups baby spinach or mixed greens
¾ cup fresh blackberries
⅓ cup candied pecans
½ cup crumbled goat cheese
¼ small red onion, very thinly sliced
Optional: sliced avocado or thinly sliced apple
Instructions
• In a small bowl or jar, whisk together Blackberry Dark Balsamic, Dijon mustard, honey, sea salt, black pepper, and shallot if using.
• Slowly drizzle in the Arbequina Extra Virgin Olive Oil while whisking until the vinaigrette is lightly emulsified.
• Arrange the baby spinach or mixed greens in a large serving bowl or shallow platter.
• Top with fresh blackberries, candied pecans, goat cheese, and red onion.
• Drizzle with just enough Blackberry Balsamic vinaigrette to lightly coat the salad.
• Toss gently right before serving so the berries stay intact and the greens remain fresh.
• Finish with a light drizzle of Blackberry Dark Balsamic if desired and serve immediately.
Chef’s Tip
Dress the greens lightly at first and add more vinaigrette only as needed. The goal is to keep the spinach fresh while letting the blackberries, goat cheese, candied pecans, and Blackberry Dark Balsamic stand out.
Flavor Variations
• Raspberry Dark Balsamic gives the vinaigrette a brighter berry finish.
• Pomegranate Dark Balsamic adds a tangier, deeper fruit note.
• 25 Star Dark Balsamic creates a smoother, more classic balsamic vinaigrette.
• Pear White Balsamic gives the salad a lighter orchard-fruit finish that works well with goat cheese.
• Add sliced apple or avocado for extra texture and freshness.
Pairings
Serve with grilled chicken, roasted pork tenderloin, cedar plank salmon, warm crusty bread, a light pasta, or a charcuterie board. Complements Pinot Noir, Pinot Gris, sparkling rosé, or citrus sparkling water.
Build Your Plate
Turn this recipe into a complete meal
Use this as a fresh salad framework: start with spinach and blackberries, add a protein or side, then finish with the balsamic and olive oil pairing.
Finished Meal
Blackberry Balsamic Spinach Salad with Goat Cheese & Candied Pecans
Protein
Grilled chicken, roasted pork tenderloin, cedar plank salmon, white beans, or lentils
Vegetables & Sides
Baby spinach, mixed greens, blackberries, goat cheese, candied pecans, warm crusty bread, light pasta, or charcuterie
Flavor Pairing
Blackberry Dark Balsamic with Arbequina Extra Virgin Olive Oil
Recipe Notes
The vinaigrette can be prepared ahead and refrigerated for several days. Shake or whisk before serving. For the best texture, assemble the salad shortly before serving and dress it lightly so the greens stay crisp and the berries keep their shape.
