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
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- 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