Berry Spinach Salad with Strawberry Vinaigrette and Toasted Pecans Recipe

Introduction

This Berry Spinach Salad is a fresh and vibrant dish perfect for any season. Packed with sweet berries, crunchy pecans, and tangy feta, it’s topped with a homemade strawberry vinaigrette that brings everything together beautifully.

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
• 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

1. Step 1: 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. Slowly add olive oil while blending until the dressing is emulsified. Season with salt and pepper to taste.
2. Step 2: Toast chopped pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Remove from heat and let cool.
3. Step 3: Place the fresh baby spinach in a large salad bowl as the base.
4. Step 4: Evenly distribute sliced strawberries, blueberries, raspberries, and thinly sliced red onion over the spinach.
5. Step 5: Sprinkle crumbled feta cheese and the cooled toasted pecans on top of the salad.
6. Step 6: Drizzle the prepared strawberry vinaigrette over the salad just before serving.
7. Step 7: Toss gently to combine all ingredients and serve immediately.

Tips & Variations

• For added crunch, substitute pecans with toasted walnuts or almonds.
• Add grilled chicken or shrimp for a more substantial meal.
• If fresh berries are out of season, frozen berries can be thawed and used in the dressing.
• Use mixed greens instead of baby spinach for a different texture.
• Adjust sweetness in the dressing by adding more honey or maple syrup if desired.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat is not recommended. Toss the salad with dressing fresh before serving to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to keep the salad ingredients and dressing separate until just before serving to prevent wilting and sogginess.

What can I use if I don’t have apple cider vinegar?

White wine vinegar or red wine vinegar can be used as a substitute, but they may slightly alter the flavor of the dressing.

Berry Spinach Salad with Strawberry Vinaigrette and Toasted Pecans Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

A fresh and vibrant Berry Spinach Salad combining nutrient-packed baby spinach with sweet strawberries, blueberries, raspberries, tangy feta cheese, and crunchy toasted pecans, all tossed in a homemade strawberry vinaigrette dressing. Perfect as a light lunch or a side dish for any meal.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 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

1. Make the dressing: In a small blender or food processor, combine 1/2 cup fresh strawberries, apple cider vinegar, honey or maple syrup, and Dijon mustard. Blend until smooth, then slowly drizzle in olive oil while blending to emulsify the dressing. Season with salt and pepper to taste.
2. Toast the pecans: Heat a dry skillet over medium heat and add chopped pecans. Toast, stirring frequently, for 3 to 5 minutes until fragrant and lightly browned. Remove from heat and allow to cool.
3. Prepare the salad base: Place the fresh baby spinach in a large salad bowl as the foundation of your salad.
4. Add the fruits and onion: Evenly distribute the sliced strawberries, blueberries, raspberries, and thinly sliced red onion over the spinach.
5. Add feta and pecans: Sprinkle the crumbled feta cheese and cooled toasted pecans evenly atop the salad.
6. Dress the salad: Drizzle the prepared strawberry vinaigrette over the salad ingredients just before serving.
7. Toss and serve: Gently toss the salad to combine all ingredients with the dressing evenly. Serve immediately for the freshest flavor.

Notes

• Use fresh, ripe berries for the best flavor.
• Toast pecans carefully to avoid burning; they should be fragrant and lightly golden.
• The dressing can be made ahead and refrigerated for up to 2 days.
• For a vegan version, substitute feta cheese with a plant-based cheese or omit it entirely.
• Add grilled chicken or tofu to make it a complete meal.

Keywords: berry spinach salad, fresh spinach salad, strawberry vinaigrette salad, summer salad, healthy salad recipe, vegetarian salad