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
Scale
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.
