Wash and disinfect 3 bunches of spinach, once ready chop them in the salad bowl and set aside. Cook the pasta with a piece of onion, a clove of garlic, salt, and olive oil until al dente. Add the fusilli to the spinach, add chopped walnuts, herb goat cheese in pieces, a handful of dried blueberries, and set aside. In a bowl or small dish, add one cup of plain yogurt, half a teaspoon of sesame oil, a quarter or half a teaspoon of raspberry vinegar (to taste), a pinch of freshly grated nutmeg, a pinch of white pepper, and one teaspoon of mustard (I want to clarify that the mustard can be to taste, as if you prefer a stronger flavor, use more), finally, add this dressing to the salad, mix very well and enjoy.