If you’re craving a salad that bursts with vibrant flavors and delightful textures, the Berry Spinach Salad with Feta, Berries, and Toasted Pecans Recipe is an absolute must-try. This fresh, colorful dish perfectly balances the sweetness of fresh berries with the tang of feta and the satisfying crunch of toasted pecans, all brought together by a luscious homemade vinaigrette. Whether you’re looking for a light lunch or a stunning side, this salad is guaranteed to brighten your table and your taste buds.
Ingredients You’ll Need
Each ingredient in the Berry Spinach Salad with Feta, Berries, and Toasted Pecans Recipe plays a crucial role in creating a harmony of flavors and textures. From crisp baby spinach leaves to the sweet and tart berries, every component is fresh, simple, and combines beautifully to make this salad unforgettable.
- 6 cups fresh baby spinach: The tender and nutrient-packed base that provides a fresh, green canvas for the vibrant toppings.
- 1 cup strawberries, hulled and sliced: Adds juicy sweetness and a pop of red color that’s visually inviting.
- 1/2 cup blueberries: Small bursts of sweetness that contrast perfectly with tangy feta.
- 1/2 cup raspberries: Their delicate tartness enhances the overall flavor balance.
- 1/4 cup red onion, thinly sliced: Offers a sharp, spicy bite that cuts through the sweetness.
- 1/3 cup crumbled feta cheese: Creamy and tangy, adding depth and a salty kick.
- 1/3 cup chopped toasted pecans: Adds crunch and a nutty warmth to every bite.
- 1/2 cup fresh strawberries (for dressing): Essential for creating the luscious, fruity vinaigrette.
- 2 tablespoons apple cider vinegar: Brings brightness and acidity to the dressing.
- 1 tablespoon honey or maple syrup: Balances the acidity with natural sweetness.
- 1 teaspoon Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
- 1/4 cup olive oil: Provides richness and smooth texture to the vinaigrette.
- Salt and pepper to taste: Enhances and rounds out all the flavors.
How to Make Berry Spinach Salad with Feta, Berries, and Toasted Pecans Recipe
Step 1: Prepare the Vinaigrette
Start by blending together 1/2 cup of fresh strawberries, apple cider vinegar, honey or maple syrup, and Dijon mustard in a small blender or food processor. Blend until the mixture is silky smooth. Then, slowly drizzle in the olive oil while the blender is running, creating a luscious, emulsified dressing. Finish by seasoning it with salt and pepper to taste — this fruity vinaigrette will coat your salad perfectly.
Step 2: Toast the Pecans
To amplify their flavor and crunch, toast the chopped pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until they become fragrant and lightly golden. Be careful not to burn them! Once toasted, remove them from heat and let them cool — this extra step makes a huge difference in texture and aroma.
Step 3: Assemble the Salad Base
Place the fresh, dry baby spinach into a large salad bowl. This vibrant green base is where all the exciting flavors and colors will come together.
Step 4: Add the Berries and Onion
Evenly distribute the sliced strawberries, blueberries, raspberries, and thinly sliced red onion over the spinach leaves. Layering these ingredients ensures every bite is bursting with juicy sweetness and a hint of zing from the onion.
Step 5: Sprinkle on Feta and Pecans
Next, scatter the creamy crumbled feta cheese and the cooled toasted pecans on top of the salad. These toppings add a beautiful contrast in texture and elevate the salad’s flavor complexity.
Step 6: Dress and Toss
Drizzle the freshly made vinaigrette over the salad right before serving. Gently toss everything together to coat the leaves and toppings evenly, making sure every bite is flavorful and refreshing.
How to Serve Berry Spinach Salad with Feta, Berries, and Toasted Pecans Recipe
Garnishes
For an elegant finish, you can add a few whole fresh berries or an extra sprinkle of toasted pecans on top just before serving. A few fresh mint leaves or a light dusting of cracked black pepper also make excellent garnishes to enhance both appearance and flavor.
Side Dishes
This Berry Spinach Salad with Feta, Berries, and Toasted Pecans Recipe pairs wonderfully with grilled chicken, salmon, or even a light pasta dish. Its bright flavors and satisfying crunch make it an ideal side for summer barbecues or cozy dinners alike.
Creative Ways to Present
Serve this salad in individual small bowls or mason jars for a grab-and-go lunch. Layer the ingredients carefully to show off the vibrant colors through the glass. You can even place it atop toasted baguette slices for a rustic salad bruschetta twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
To maintain freshness, store any leftover salad and dressing separately in airtight containers in the refrigerator. Combine them just before serving to keep the spinach crisp and the nuts crunchy.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the delicate nature of the berries and greens. Freezing will cause the texture to become mushy and unappetizing.
Reheating
Since this salad is served cold, reheating is not recommended. If you want a warm dish, try using the berries and pecans in a warm grain bowl or roasted vegetable salad instead.
FAQs
Can I use other types of greens instead of baby spinach?
Absolutely! Baby spinach is ideal for its tenderness and mild flavor, but you can substitute with arugula, mixed greens, or baby kale for different textures and tastes.
How long does the salad stay fresh once dressed?
It’s best to dress the salad just before serving. Once dressed, it can stay fresh in the fridge for a few hours, but the greens may start to wilt and the pecans lose their crunch over time.
Can I substitute the pecans with another nut?
Yes, toasted walnuts, almonds, or even pistachios work beautifully as an alternative, offering different flavor nuances and similar crunch.
Is this salad suitable for vegans?
To make this recipe vegan-friendly, simply omit the feta cheese or replace it with a vegan cheese alternative. The vinaigrette is already naturally vegan.
What’s the best way to hull strawberries?
A quick method is to use a small paring knife or the tip of a straw to push through the stem end of the strawberry, easily removing the hull without wasting the juicy fruit.
Final Thoughts
I can’t recommend the Berry Spinach Salad with Feta, Berries, and Toasted Pecans Recipe enough if you want a salad that’s as beautiful as it is delicious. This combination of fresh, sweet berries with tangy feta and crunchy pecans will quickly become one of your favorite go-to dishes. Give it a try, and watch how it brightens any meal and delights everyone lucky enough to share it with you!
Print
Berry Spinach Salad with Feta, Berries, and Toasted Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Berry Spinach Salad featuring fresh baby spinach, mixed berries, toasted pecans, and crumbled feta cheese, all tossed in a tangy homemade strawberry vinaigrette. Perfect for a light lunch or a colorful side dish.
Ingredients
Salad
- 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
Dressing
- 1/2 cup fresh strawberries (for dressing)
- 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, and Dijon mustard. Blend until smooth. Slowly drizzle in olive oil while blending to emulsify. Season with salt and pepper to taste.
- Toast pecans: Toast chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Remove from heat and let cool completely.
- Assemble the salad base: Add the fresh baby spinach to a large salad bowl as the base of the salad.
- Add berries and onion: Evenly distribute sliced strawberries, blueberries, raspberries, and thinly sliced red onion over the spinach.
- Add cheese and pecans: Sprinkle crumbled feta cheese and the cooled toasted pecans over the top of the salad.
- Dress the salad: Drizzle the prepared strawberry vinaigrette evenly over the salad right before serving.
- Toss and serve: Gently toss the salad to combine all ingredients and serve immediately for the freshest taste.
Notes
- For added crunch, substitute toasted pecans with walnuts or almonds if desired.
- Use fresh, ripe berries for the best flavor and sweetness.
- Honey can be replaced with maple syrup to make this dressing vegan-friendly.
- To make this salad ahead, keep the dressing separate until just before serving to prevent the spinach from wilting.
