If you are searching for a vibrant, fresh, and absolutely delightful salad to brighten up your meal times, the Berry Spinach Salad with Toasted Pecans and Feta Recipe is your new best friend. This salad perfectly balances the sweetness of fresh berries with the creamy tang of feta and the satisfying crunch of toasted pecans, all atop a bed of tender baby spinach. It’s a refreshing medley bursting with color, texture, and flavor that feels both indulgent and wholesome. Whether you’re looking for a light lunch, a side for dinner, or something special to serve at your next gathering, this recipe delivers a satisfying bowl of pure deliciousness.
Ingredients You’ll Need
This Berry Spinach Salad with Toasted Pecans and Feta Recipe prides itself on simplicity and fresh ingredients that really let each flavor shine. Every component here plays an essential role: the baby spinach provides a tender, leafy base, the berries add a vibrant sweetness, and the toasted pecans bring that irresistible crunch, while the feta adds a touch of creamy, salty goodness. Together with a bright, homemade dressing, these ingredients create a salad that’s nothing short of spectacular.
- 6 cups fresh baby spinach: Use fresh, tender leaves for the best texture and flavor that forms the salad’s foundation.
- 1 cup strawberries, hulled and sliced: These juicy berries add natural sweetness and a pop of red color.
- 1/2 cup blueberries: Small bursts of tangy flavor and lovely deep blue make the salad more dynamic.
- 1/2 cup raspberries: Their tartness perfectly balances the other sweeter berries.
- 1/4 cup red onion, thinly sliced: Adds a mild sharpness and a crisp bite.
- 1/3 cup crumbled feta cheese: Provides a creamy, salty element that contrasts beautifully with the fruit.
- 1/3 cup chopped toasted pecans: Brings a smoky, crunchy texture that elevates each bite.
- 1/2 cup fresh strawberries (for dressing): Intensifies the flavor in the dressing with fresh sweetness.
- 2 tablespoons apple cider vinegar: Adds a bright acidity that ties the dressing ingredients together.
- 1 tablespoon honey or maple syrup: Balances the vinegar with a touch of natural sweetness.
- 1 teaspoon Dijon mustard: Gives the dressing a subtle kick and helps it emulsify nicely.
- 1/4 cup olive oil: Creates a silky dressing that coats the salad evenly and adds richness.
- Salt and pepper to taste: Essential for enhancing all the flavors in the salad and dressing.
How to Make Berry Spinach Salad with Toasted Pecans and Feta Recipe
Step 1: Prepare the Vinaigrette
Start by blending together half a cup of fresh strawberries with the apple cider vinegar, honey, and Dijon mustard until smooth. As you blend, slowly drizzle in the olive oil to create a silky, emulsified vinaigrette. Don’t forget to season with salt and pepper; this dressing perfectly bridges the sweet, tart, and savory flavors in your salad.
Step 2: Toast the Pecans
While the dressing is waiting, lightly toast the chopped pecans in a dry skillet over medium heat for 3 to 5 minutes. Toasting releases their oils, making them extra fragrant and crunchy. Let them cool completely to ensure they don’t wilt the spinach when added to the salad.
Step 3: Build the Salad Base
Place the fresh baby spinach leaves in a large salad bowl. This verdant base provides a mild, tender canvas ready to absorb all the vibrant flavors that will follow.
Step 4: Add the Berries and Onion
On top of the spinach, evenly distribute the sliced strawberries, blueberries, raspberries, and thinly sliced red onion. This colorful layer brings sweetness, tartness, and a slight zing that will awaken your taste buds.
Step 5: Sprinkle Feta and Pecans
Scatter the crumbled feta and the toasted pecans over the berries and spinach. This step introduces the creamy, salty texture of feta and the satisfying crunch from the pecans, creating a lovely contrast in every bite.
Step 6: Dress the Salad
Just before serving, drizzle your homemade strawberry vinaigrette evenly over the salad. This ensures the greens stay crisp and the flavors remain fresh and vibrant.
Step 7: Toss and Serve
Give the salad a gentle toss to mix everything without bruising the delicate berries or spinach. Serve immediately for the best taste and texture experience. This last step brings all your efforts together into a beautiful, balanced dish.
How to Serve Berry Spinach Salad with Toasted Pecans and Feta Recipe
Garnishes
To make your Berry Spinach Salad with Toasted Pecans and Feta Recipe truly shine, try garnishing with a few whole berries or a sprinkle of extra toasted pecans on top. Fresh mint leaves also add an unexpected brightness that enhances the fruity flavors beautifully. A light dusting of cracked black pepper can add a subtle depth as well.
Side Dishes
This salad pairs wonderfully with grilled chicken, seared salmon, or even a simple quiche when you want to keep things lighter but satisfying. It’s a perfect companion to dishes featuring citrus or honey-glazed proteins, making your meal feel fresh, balanced, and nutritious.
Creative Ways to Present
For a special occasion or to impress your guests, serve this Berry Spinach Salad with Toasted Pecans and Feta Recipe in clear glass bowls or layered mason jars to showcase the vibrant colors. You can also add edible flowers or arrange berries artistically on top for a beautiful, Instagram-worthy presentation that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
If you plan to keep some salad for later, it’s best to store the components separately to maintain their freshness. Keep the washed spinach and mixed berries in a sealed container, and store the toasted pecans and crumbled feta separately. Dress the salad only when you’re ready to eat, so it remains crisp and delicious.
Freezing
Because this salad shines with fresh ingredients and delicate textures, freezing is not recommended. The spinach will wilt, and the berries will lose their bright, fresh quality once frozen and thawed.
Reheating
This Berry Spinach Salad with Toasted Pecans and Feta Recipe is best enjoyed fresh and cold. Reheating is not applicable as it will affect the texture and flavors; instead, plan to enjoy it immediately or within the same day for the ultimate experience.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds can be great alternatives, providing a different but equally delicious crunch and flavor. Just toast them lightly to bring out their aroma.
Is this salad suitable for vegans?
To make this salad vegan, simply substitute the feta cheese with a plant-based cheese alternative or nutritional yeast for a bit of that savory flavor without dairy.
How long can I store the salad once dressed?
Once dressed, the salad is best eaten within a few hours as the spinach and berries tend to become soggy. Dressing it right before serving guarantees the freshest taste and texture.
Can I add protein to make it a complete meal?
Yes! Grilled chicken, tofu, or chickpeas are excellent protein additions that can turn this salad into a satisfying, well-rounded meal.
What dressing substitutes can I use?
If you don’t have apple cider vinegar, white wine vinegar or lemon juice work well. For sweeteners, maple syrup or agave nectar are great alternatives to honey.
Final Thoughts
There’s nothing quite like the cheerful freshness and satisfying textures of this Berry Spinach Salad with Toasted Pecans and Feta Recipe. It’s a celebration of sweet berries, crunchy nuts, and creamy feta all in one bowl—perfect for any season or occasion. I can’t wait for you to try it and enjoy the vibrant flavors and textures as much as I do. Here’s to many happy, healthy, and delicious salad moments ahead!
Print
Berry Spinach Salad with Toasted Pecans and Feta 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
This fresh and vibrant Berry Spinach Salad combines nutrient-rich baby spinach with a medley of sweet berries, tangy red onion, crunchy toasted pecans, and creamy crumbled feta cheese. A homemade strawberry vinaigrette dressed with apple cider vinegar, honey, and Dijon mustard adds a perfect balance of sweetness and acidity, making this salad an ideal light meal or side dish.
Ingredients
Salad 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
Strawberry Vinaigrette 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
- Prepare the vinaigrette: In a small blender or food processor, combine 1/2 cup fresh strawberries, apple cider vinegar, honey, and Dijon mustard. Blend until smooth. While blending, slowly drizzle in the olive oil until the mixture is emulsified and creamy. Season with salt and pepper to taste.
- Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Toast them for 3 to 5 minutes until fragrant, stirring occasionally to prevent burning. Remove from heat and let cool.
- Assemble the salad base: Add the fresh baby spinach leaves to a large salad bowl, creating the foundation for the salad.
- Add the berries and onion: Evenly distribute sliced strawberries, blueberries, raspberries, and thinly sliced red onion over the bed of spinach.
- Add feta and pecans: Sprinkle the crumbled feta cheese and cooled toasted pecans evenly on top of the salad.
- Dress the salad: Drizzle the prepared strawberry vinaigrette dressing over the salad just before serving to keep the ingredients fresh and crisp.
- Toss and serve: Gently toss the salad to combine all ingredients and coat them with the dressing. Serve immediately for best flavor and texture.
Notes
- To make the salad vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
- For added protein, grilled chicken or chickpeas can be incorporated.
- Ensure pecans are cooled after toasting to maintain their crunch and prevent wilting the greens.
- Use fresh, ripe berries for the best flavor and texture in both salad and dressing.
- The vinaigrette can be prepared a day in advance and stored refrigerated; bring to room temperature before serving.
