Kiwi Berry Spinach Salad with Honey Poppy Seed dressing. This refreshing spinach salad combines fresh kiwi, strawberries, blueberries and raspberries. Candied pecans add sweet and savory crunch while creamy goat cheese brings a lovely tang. All of this is finished with a balanced honey poppy seed dressing that’s not too sweet—an ideal summer salad.

Bright, colorful and full of contrasting textures, this Kiwi Berry Spinach Salad with Honey Poppy Seed Dressing is a summer favorite. It’s easy to prepare, visually appealing, and works equally well as a light main dish—especially when you add grilled chicken—or as a vibrant side dish. The combination of juicy berries and kiwi, creamy goat cheese, and crunchy candied pecans creates a satisfying balance of sweet, salty, tangy and crunchy elements.

This recipe emphasizes freshness and simplicity. I prefer making the honey poppy seed dressing at home because it’s quick to prepare in a jar and lets you control the sweetness. Using honey instead of refined sugar keeps the dressing naturally sweet, while a slightly higher vinegar-to-oil ratio gives the salad a bright, tangy lift that complements mild baby spinach and the richness of goat cheese.

Start by making candied pecans. They’re quick: pecans, butter and sugar cook together into a caramel glaze, then cool and break into pieces. These nuts add both sweet and salty crunch—perfect on salads, oatmeal or yogurt, and easy to make in advance and store in an airtight container.

Next, whisk or shake together the honey poppy seed dressing. I use red wine vinegar for brightness, olive oil for body, a touch of Dijon mustard to stabilize the emulsion, and poppy seeds for texture. Taste and adjust: add more honey if you prefer sweeter, or more oil to soften the bite.

For the greens, baby spinach is ideal. If leaves are large, tear them into bite-sized pieces so every forkful is easy to eat. A key technique: toss the spinach lightly with some dressing before adding the fruit and toppings. This protects delicate berries—especially raspberries—from bruising and keeps goat cheese crumbs intact, preserving the salad’s appearance and texture.

Arrange the prepared fruit—sliced strawberries, blueberries, raspberries and thinly sliced kiwi—over the dressed spinach. Drizzle a little more dressing over the fruit and finish with crumbled goat cheese and cooled candied pecans. Serve with tongs rather than tossing vigorously to maintain the salad’s visual appeal.

Kiwi Berry Spinach Salad with Honey Poppy Seed Dressing

Yield: 8–10 servings (as a side)

Ingredients

For the candied pecans:

• 1/4 cup chopped pecans
• 2 Tablespoons sugar
• 1 1/2 teaspoons salted butter

For the poppy seed dressing:

• 5 Tablespoons olive oil
• 2 Tablespoons red wine vinegar
• 3 Tablespoons honey
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• 1/2 teaspoon kosher salt

For the salad:

• 8 cups baby spinach
• 3 kiwis, peeled and sliced
• 2 cups assorted fresh berries (strawberries, blueberries, raspberries)
• 1/2 cup crumbled goat cheese

Instructions

1. Make the candied pecans: Line a small baking sheet with foil and coat lightly with cooking spray. In a small skillet, combine pecans, sugar and butter over low heat. Stir constantly until the sugar melts and the pecans are coated in a syrupy caramel. Spread the hot pecans on the prepared foil in a single layer and allow them to cool completely. Once set, break into pieces.
2. Make the dressing: Combine olive oil, red wine vinegar, honey, Dijon mustard, poppy seeds and kosher salt in a jar with a tight-fitting lid. Shake vigorously until well combined. Taste and adjust sweetness or acidity to your preference. Set aside.
3. Prepare the spinach: Place baby spinach in a large serving bowl. Tear larger leaves into smaller, fork-friendly pieces.
4. Dress the greens: Toss the spinach with enough dressing to coat the leaves lightly. This light coating adds flavor without wilting the leaves.
5. Add the fruit: Scatter the sliced strawberries, blueberries, raspberries and kiwi over the dressed spinach. Drizzle a little more dressing over the fruit layers—no heavy tossing needed.
6. Finish the salad: Crumble goat cheese over the top, then sprinkle with the candied pecans. Serve with tongs so the berries and cheese remain intact and the salad keeps its pretty presentation.

Notes

• Add grilled chicken for a heartier main-dish salad.
• If you prefer, substitute feta for goat cheese for a different tang.
• Candied pecans can be made in advance and stored at room temperature in an airtight container. They also make a great snack or topping for other dishes.