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
Scale
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.
