Start off by rinsing your fresh produce thoroughly. Gather your baby spinach and wash it under cool water, draining off any excess. Next, slice up those beautiful strawberries and halve the blueberries. The raspberries should be left whole unless they are particularly large. Take the time to thinly slice your red onion, and if you prefer a milder flavor, you can soak them in cold water for a few minutes. This helps cut that sharp bite. Chop your pecans, and crumble your feta cheese if you're using it.

In a large bowl, combine the baby spinach with all the fruits you just prepped—don’t forget those juicy mandarin oranges! The contrast of colors is truly mesmerizing. Add the crumbled feta or goat cheese and the sliced red onion to the mix.

Now comes the best part—mixing it all together! Gently toss the salad to ensure an even distribution of ingredients. You want all those gorgeous colors and flavors to interplay nicely. This isn’t a wrestling match; treat your salad with love and care to keep the spinach leaves nice and crisp.

Before serving, drizzle in your homemade raspberry vinaigrette. I like to pour a little, mix, and taste as I go to ensure it’s just right. If you find you want a little more zing, add more dressing; if you want it more on the lighter side, hold back a bit.

Once you’ve drizzled the vinaigrette and given everything one final gentle toss, it’s time to serve! This salad is best enjoyed fresh, although it can be made a couple of hours ahead if you prefer. Just wait to add the vinaigrette until closer to serving.