Description
This vibrant Berry Spinach Salad combines fresh baby spinach with a medley of juicy berries, crumbled feta, and toasted pecans, all brought together by a homemade strawberry vinaigrette. Perfect for a light and refreshing meal or side dish, this salad balances sweet, tangy, and savory flavors with a delightful crunch.
Ingredients
Scale
Salad Ingredients
- 6 cups fresh baby spinach
- 1 cup strawberries, hulled and sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/3 cup chopped toasted pecans
Vinaigrette Dressing
- 1/2 cup fresh strawberries
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the dressing: In a small blender or food processor, combine 1/2 cup strawberries, apple cider vinegar, honey (or maple syrup), and Dijon mustard. Blend until smooth, then slowly drizzle in the olive oil while blending to emulsify. Season with salt and pepper to taste.
- Toast the pecans: Heat a dry skillet over medium heat and toast the chopped pecans for 3 to 5 minutes, stirring frequently, until they become fragrant. Remove from heat and let them cool.
- Assemble the salad base: Place the dry baby spinach into a large salad bowl as the foundation of your salad.
- Add the berries and onion: Evenly distribute the sliced strawberries, blueberries, raspberries, and thinly sliced red onion over the spinach.
- Add feta and pecans: Sprinkle the crumbled feta cheese and cooled toasted pecans over the top of the salad ingredients.
- Dress the salad: Drizzle the prepared strawberry vinaigrette over the salad right before serving to maintain freshness and flavor.
- Toss and serve: Gently toss the salad to combine all ingredients with the dressing, then serve immediately for the best taste and texture.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- Toast pecans carefully to avoid burning, stirring often.
- The vinaigrette can be made ahead and refrigerated for up to 2 days.
- Use fresh, ripe berries for the best flavor.
- This salad is best enjoyed immediately after tossing to prevent sogginess.
