Why You’ll Love This Recipe
Strawberry & Blueberry Spinach Salad with Pecans and Feta is a vibrant and refreshing dish that balances sweet, tangy, and savory flavors in every bite. Perfect for spring and summer meals, it’s nutrient-rich, easy to make, and ideal as a light lunch or a colorful side dish. The juicy berries, crunchy pecans, creamy feta, and fresh spinach come together for a delightful and satisfying salad.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh baby spinachstrawberriesblueberriespecansfeta cheesered onion (optional)balsamic vinaigretteolive oilsalt and pepper
directions
Rinse and dry the spinach, strawberries, and blueberries.
Slice strawberries and thinly slice the red onion, if using.
In a large salad bowl, combine spinach, strawberries, blueberries, red onion, and pecans.
Crumble feta cheese over the top.
In a small bowl, whisk together balsamic vinaigrette with olive oil, salt, and pepper to taste.
Drizzle the dressing over the salad just before serving and toss gently to combine.
Serve immediately for the freshest flavor.
Servings and timing
Serves 4Preparation time: 10 minutesTotal time: 10 minutes
Variations
Swap pecans for walnuts or almonds.
Add grilled chicken or shrimp for a protein boost.
Use goat cheese instead of feta for a creamier texture.
Try a honey-lime dressing for a citrusy twist.
Add avocado slices for extra creaminess.
storage/reheating
Store the undressed salad in an airtight container in the refrigerator for up to 2 days.Store dressing separately and add just before serving.Do not freeze, as the ingredients will lose texture.
FAQs
Can I use frozen berries?
Fresh berries are best for texture, but thawed frozen berries can work in a pinch.
What type of feta is best?
Use block feta and crumble it yourself for the best flavor and texture.
Is this salad good for meal prep?
Yes, just keep the dressing separate until ready to eat.
What greens can I substitute for spinach?
Arugula or mixed greens are great alternatives.
Can I make it vegan?
Yes, omit the feta or use a dairy-free cheese substitute.
Conclusion
Strawberry & Blueberry Spinach Salad with Pecans and Feta is a beautifully balanced and easy-to-make dish that adds color and flavor to any meal. Whether you’re serving it at a picnic, brunch, or weekday lunch, this salad is sure to impress with its fresh ingredients and delicious harmony of tastes.
Print
Strawberry & Blueberry Spinach Salad with Pecans and Feta
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: No‑cook assembly / light toasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing salad combining fresh strawberries, blueberries, baby spinach, crunchy pecans, and creamy feta, all tossed in a zesty poppy seed vinaigrette—perfect for spring or summer gatherings.
Ingredients
- 5 cups fresh baby spinach, washed
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1/2 cup crumbled feta cheese
- 1/2 cup pecan halves (toasted)
- 1/4 red onion, thinly sliced (optional)
- For the dressing:
- 3 tablespoons extra‑virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- Salt & pepper, to taste
Instructions
- In a large bowl, combine spinach, sliced strawberries, blueberries, crumbled feta, toasted pecans, and red onion (if using).
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and pepper until well emulsified.
- Drizzle the dressing over the salad just before serving.
- Toss gently until evenly coated.
- Serve immediately and enjoy the mix of sweet, tangy, and crunchy textures.
Notes
- For extra protein, add grilled chicken or sliced turkey breast.
- Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.
- Use fresh, ripe berries for the best flavor.
- Make the dressing ahead and store in the fridge for up to 3 days.
- Best served immediately to keep spinach crisp and berries fresh.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 8 mg
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