This salad always makes me think of spring time and warm evening picnics! Maybe it’s all the fresh ingredients? Or that this salad is so easy to pack up and share with friends or even just take out on your porch to enjoy. The combo of creamy goat cheese and sweet blackberries is irresistible!
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The Most Craveable Salad
I know I’ve said it before but one of my goals in life is to get people to love fresh fruits and vegetables! This salad is definitely a great entryway salad to leafy greens. The dressing is so delicious that people might actually forget they are eating spinach!
I love creating recipes that make people willing to try something they’ve never tried before like spinach or goat cheese. Pairing these flavors together makes them easy to introduce to even the pickiest palates. Adding a little crunch with candied pecans helps too! If you can’t find candied pecans, try chopped up roasted pistachios.
Not a fan of goat cheese? Feta works great too. Baby spinach is such a mild green that it works well in this salad. Mixed greens, baby kale or arugula would be great substitutes here.
Why You Should Make Your Own Salad Dressing
The key to making craveable salads at home is to make your own dressings. Honestly, once you start making fresh salad dressings, you’ll never go back. They are truly so much more delicious!
Not to mention, making your own salad dressing is soooooo easy. You literally whisk together the ingredients. Homemade dressings usually go something like this: a fat like olive oil, yogurt or mayo mixed with an acid like mustard or vinegar and then flavored with herbs, salt and or pepper. And that’s pretty much it! Easy peasy.
You can make just enough for your salad or a little extra to keep in the fridge and use all week with lettuces and veggies. This dressing is particularly easy and delicious, so give it a try and let me know what ya think!
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Spinach, Goat Cheese and Blackberry Salad with Dijon Poppyseed Vinaigrette
Makes 4-6 servings
4 cups baby spinach, torn
1 cup blackberries
1/2 cup goat cheese, crumbled
1/4 cup candied pecans, crushed
4 tablespoons olive oil
3 tablespoons dijon mustard
1/2 teaspoon white pepper
1/2 teaspoon kosher salt + more to taste
1 teaspoon poppyseeds
1 1/2 teaspoons champagne vinegar
- In a small bowl, whisk together olive oil, mustard, pepper, salt, poppyseeds and vinegar until emulsified. Taste test and add more salt if needed.
- In a large mixing bowl, toss together spinach, blackberries, cheese, pecans and dressing. Serve immediately. If prepping ahead of time, wait until just before serving to toss with dressing.
Dressing will keep in the fridge in an airtight bottle for 5-7 days.