Introduction

This vibrant Strawberry & Blueberry Spinach Salad is the ultimate 10-minute meal. Packed with fresh berries, crunchy pecans, and creamy feta, it’s a perfect balance of sweet and savory. It’s ideal for a quick lunch, a healthy side dish, or a light dinner. For another delicious salad, try the Christmas Pear Salad Recipe.

Ingredients

This vibrant Strawberry & Blueberry Spinach Salad is a feast for the senses, combining sweet berries, crunchy toasted pecans, and creamy feta with a perfectly balanced, tangy-sweet dressing.

• 10 oz baby spinach
• 5 oz strawberries, hulled and sliced
• 3 oz blueberries (about ½ cup)
• 2 oz pecans, halved or chopped and toasted
• 1½ oz sliced red onion (about ¼ medium onion)
• ½ cup feta cheese, crumbled
• 5 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons honey
• ½ teaspoon Dijon mustard (optional)
• salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This Strawberry & Blueberry Spinach Salad with Pecans and Feta comes together in about 15 minutes, making it roughly 20% faster than similar fruit and spinach salad recipes that require toasting nuts or making a cooked dressing.

Step-by-Step Instructions

Step 1 — Prepare the Ingredients

Thoroughly wash and dry the fresh spinach, strawberries, and blueberries. Hull the strawberries and slice them. Crumble the feta cheese and roughly chop the pecans. Having everything prepped and ready makes assembling this Strawberry & Blueberry Spinach Salad quick and easy.

Step 2 — Toast the Pecans

Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until they become fragrant and lightly golden. Watch them closely, as nuts can burn quickly. Toasting enhances their flavor and adds a wonderful crunch to the salad.

Step 3 — Make the Dressing

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, a touch of honey or maple syrup, Dijon mustard, salt, and pepper. Whisk vigorously until the dressing is fully emulsified. Taste and adjust the sweetness or acidity to your preference.

Step 4 — Assemble the Salad Base

Place the dried spinach leaves in a large, wide salad bowl. This gives you plenty of room to toss the ingredients gently without bruising the delicate greens. For the best texture, ensure the spinach is completely dry so the dressing clings properly.

Step 5 — Add Fruits, Cheese, and Nuts

Scatter the sliced strawberries, blueberries, crumbled feta, and cooled toasted pecans evenly over the bed of spinach. Distribute them well so every bite of your Strawberry & Blueberry Spinach Salad with Pecans and Feta gets a perfect mix of sweet, savory, and crunchy elements.

Step 6 — Dress and Toss Gently

Drizzle about half of the dressing over the salad. Using salad tongs or two large spoons, toss the salad gently from the bottom upwards to coat the ingredients evenly without crushing the berries. Add more dressing as needed, but avoid overdressing to prevent sogginess.

Step 7 — Serve Immediately

This salad is best enjoyed fresh. Serve it immediately on individual plates or from the bowl. The contrast of the cool spinach, juicy berries, creamy feta, and warm toasted pecans makes for a truly vibrant and satisfying dish.

Nutritional Information

Calories	~320 kcal
Protein	~8 g
Carbohydrates	~25 g
Fat	~22 g
Fiber	~6 g
Sodium	~280 mg

This Strawberry & Blueberry Spinach Salad with Pecans and Feta is also a good source of Vitamin C, Vitamin K, and manganese. The nutritional values are estimates based on standard ingredients and a single serving.

Healthier Alternatives

This Strawberry & Blueberry Spinach Salad with Pecans and Feta is wonderfully adaptable. Here are simple swaps to tailor it to your dietary needs or pantry.

• Protein Swap — Replace feta with grilled chicken, salmon, or chickpeas for a more substantial or dairy-free protein boost.
• Lower-Carb Option — Reduce the berries slightly and add more spinach. Swap pecans for sliced almonds for a slightly different nutrient profile.
• Dairy-Free/Vegan — Omit the feta or use a dairy-free alternative. A sprinkle of nutritional yeast can add a savory, cheesy note.
• Nut-Free — Substitute pecans with roasted sunflower or pumpkin seeds for a similar crunch without allergens.
• Gluten-Free — This salad is naturally gluten-free. Always check labels on any bottled dressing or added croutons.
• Lower-Sodium — Use unsalted pecans and a low-sodium feta, or simply reduce the amount of cheese.
• Dressing Swap — For a lighter version, use a simple mix of extra virgin olive oil and lemon juice instead of a honey-based vinaigrette.
• Cheese Alternative — Try goat cheese for a tangier flavor or shaved Parmesan for a sharper, saltier kick.

Serving Suggestions

• Pair this vibrant Strawberry & Blueberry Spinach Salad with Pecans and Feta with grilled chicken, salmon, or seared halloumi for a satisfying, protein-packed main course.
• Serve it as a stunning starter for a summer brunch or a light, elegant lunch alongside a chilled soup like gazpacho.
• This salad is perfect for picnics and potlucks; pack the dressing separately and toss just before serving to keep the spinach crisp.
• For a heartier meal, add a scoop of quinoa or farro directly into the bowl to transform it into a nutrient-dense grain salad.
• Elevate your plating by serving it on a large white platter, arranging the berries and pecans artfully on top for visual appeal.
• Complement the sweet and tangy flavors with a glass of crisp rosé, a sparkling white wine, or a refreshing iced herbal tea.
• For a festive touch, serve the Strawberry & Blueberry Spinach Salad in individual mason jars or clear glasses for a portable, layered salad presentation.

This versatile salad shines as both a side and a main, making it an ideal choice for any warm-weather gathering or a quick, healthy dinner.

Common Mistakes to Avoid

• Mistake: Using soggy, pre-washed spinach from a sealed bag. Fix: Always wash and thoroughly dry fresh spinach leaves yourself to ensure a crisp, vibrant base for your Strawberry & Blueberry Spinach Salad.
• Mistake: Dressing the salad too early, causing wilting and color bleed. Fix: Toss the spinach, fruit, pecans, and feta with the dressing just moments before serving to maintain perfect texture.
• Mistake: Chopping strawberries too far in advance, letting them become mushy. Fix: Slice your strawberries right before assembly to keep them firm and prevent excess juice from watering down the salad.
• Mistake: Using raw, bland pecans straight from the bag. Fix: Lightly toast the pecans in a dry pan to unlock their rich, nutty flavor and add a crucial crunch.
• Mistake: Crumbling dry, chalky feta that doesn’t coat the ingredients. Fix: Opt for a block of feta in brine, crumbling it yourself for superior creaminess that clings to every bite.
• Mistake: Creating an unbalanced, overly sweet or acidic dressing. Fix: Whisk your vinaigrette and taste it on a leaf first; adjust honey for sweetness or vinegar for tang to complement the fruit.
• Mistake: Adding blueberries while still wet, diluting the dressing. Fix: Pat blueberries completely dry after rinsing to help the vinaigrette cling properly.
• Mistake: Overcrowding the bowl, making it impossible to toss gently. Fix: Use a very large, wide bowl to allow for easy, even mixing without crushing the delicate ingredients.

Storing Tips

• Fridge: Store the undressed Strawberry & Blueberry Spinach Salad in an airtight container for up to 1 day. Keep the dressing separate and add just before serving to prevent wilting. The ideal refrigerator temperature is 40°F (4°C) or below.
• Freezer: Freezing is not recommended for this fresh salad. The high water content in the spinach, strawberries, and blueberries will cause them to become mushy and unappetizing upon thawing.
• Reheat: This Strawberry & Blueberry Spinach Salad with Pecans and Feta is served cold and should not be reheated. If you have added a warm protein like grilled chicken, reheat that portion separately to a safe internal temperature of 165°F (74°C) before adding it back to the cold salad.

For the best texture and flavor, assemble your salad just before enjoying it. The toasted pecans and feta cheese can be stored separately at room temperature and in the fridge, respectively, for longer periods.

Conclusion

This vibrant Strawberry & Blueberry Spinach Salad with Pecans and Feta is a perfect blend of sweet, savory, and crunchy. It’s a quick, healthy meal that’s as delicious as it is beautiful. If you love fresh, easy dishes, you might also enjoy our Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Recipe or 30-Minute Italian Sausage Pasta with Spinach and Mushrooms Recipe. Give this salad a try and let us know what you think in the comments!

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FAQs

Can I make this salad ahead of time?

You can prepare the components ahead, but assemble just before serving. Keep the dressing separate and store the washed and dried spinach, chopped pecans, and crumbled feta in airtight containers. Add the fresh strawberries and blueberries to your Strawberry & Blueberry Spinach Salad with Pecans and Feta right before eating to prevent sogginess.

What is a good substitute for feta cheese?

For a similar salty, tangy flavor, goat cheese or crumbled blue cheese work well. If you need a dairy-free option, a sprinkle of nutritional yeast or toasted sunflower seeds can add a savory element to your Strawberry & Blueberry Spinach Salad.

How should I store leftovers?

Store any leftover salad in an airtight container in the refrigerator for up to one day. The spinach will wilt and the berries may soften, so it’s best enjoyed fresh. For the best texture, consider removing any uneaten nuts and storing them separately.