Introduction

This vibrant Strawberry & Blueberry Spinach Salad with Pecans and Feta is the perfect 10-minute berry spinach salad for a quick, healthy meal. It combines sweet summer berries, crunchy pecans, and creamy feta over fresh spinach for a delightful mix of flavors and textures. For another simple, seasonal salad, try the Christmas Pear Salad Recipe. This easy recipe is ideal for a light lunch or a stunning side dish.

Ingredients

This vibrant salad is a feast for the senses, combining sweet, juicy berries with earthy spinach, crunchy pecans, and creamy, tangy feta for a perfect balance of flavors and textures.

• 10 oz baby spinach (about 6 cups)
• 1 pint (about 2 cups) strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1/2 cup pecans, toasted and roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion (optional)
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey (or to taste)
• 1/2 teaspoon Dijon mustard (optional)
• Salt and freshly ground black pepper, to taste

Timing

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

Context: This fresh 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 rinse the fresh spinach, strawberries, and blueberries under cold water. Pat the spinach dry with a clean kitchen towel or use a salad spinner to remove excess moisture, which helps the dressing cling better. Crumble the feta cheese and roughly chop the pecans if they are not already pre-chopped.

Step 2 — Toast the Pecans

Place the pecans in a single layer 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. Transfer them to a plate to cool completely, which prevents them from becoming soggy in the salad.

Step 3 — Slice the Strawberries

Hull the strawberries and slice them into uniform pieces, about ¼-inch thick. For a more elegant presentation, you can also quarter them. Keep the blueberries whole to add bursts of flavor and color throughout the Strawberry & Blueberry Spinach Salad.

Step 4 — Make the Vinaigrette

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. Emulsify the dressing by whisking vigorously until it is fully combined and slightly thickened. Taste and adjust the sweetness or acidity to your preference.

Step 5 — Assemble the Salad Base

Place the dry spinach leaves in a large, wide salad bowl. Add the sliced strawberries and whole blueberries. For the best texture, assemble the salad just before serving to keep the greens crisp and prevent the berries from bleeding.

Step 6 — Add Cheese and Nuts

Sprinkle the cooled, toasted pecans and crumbled feta cheese evenly over the spinach and berries. The salty, creamy feta and the crunchy, rich pecans are essential for balancing the sweet berries in this Strawberry & Blueberry Spinach Salad.

Step 7 — Dress and Toss Gently

Drizzle about half of the prepared vinaigrette over the salad. Using salad tongs or two large spoons, toss the ingredients gently but thoroughly to coat everything lightly with dressing. Add more dressing as needed, but avoid overdressing, which can wilt the spinach.

Step 8 — Serve Immediately

Serve your Strawberry & Blueberry Spinach Salad with Pecans and Feta right away on chilled plates for maximum freshness. This salad is best enjoyed immediately while the spinach is crisp and the toasted pecans retain their satisfying crunch.

Nutritional Information

Calories	~310 kcal
Protein	~8 g
Carbohydrates	~24 g
Fat	~22 g
Fiber	~5 g
Sodium	~280 mg

This Strawberry & Blueberry Spinach Salad with Pecans and Feta is a nutrient-dense choice, providing a good source of Vitamin C, Vitamin K, and manganese. The values are approximate and can vary based on specific ingredient brands and exact quantities used.

Healthier Alternatives

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

• Protein Swap — Replace feta with grilled chicken, salmon, or chickpeas for a more filling, protein-rich meal.
• Lower-Carb Option — Reduce the amount of berries slightly and add more spinach or other leafy greens like arugula.
• Dairy-Free / Vegan — Omit the feta cheese and use a sprinkle of nutritional yeast or dairy-free “feta” alternative for a similar savory note.
• Nut-Free — Swap the pecans for roasted pumpkin seeds (pepitas) or sunflower seeds to keep the crunch without the nuts.
• Gluten-Free Note — This salad is naturally gluten-free; just ensure any pre-made dressing or added croutons are certified gluten-free.
• Lower-Sodium Version — Use unsalted pecans and either reduce the feta or choose a low-sodium variety, letting the fresh fruit provide the primary flavor.
• Cheese Alternative — For a different tang, try crumbled goat cheese (chèvre) or a sharp shaved Parmesan in place of the feta.
• Dressing Swap — For a lighter option, simply dress the salad with a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil.

Serving Suggestions

This vibrant Strawberry & Blueberry Spinach Salad with Pecans and Feta is incredibly versatile. Here are some ideas for pairing, occasions, and presentation to make it shine.

• Perfect Pairings: Serve alongside grilled chicken, salmon, or seared halloumi for a complete, protein-packed meal. It also complements lighter fare like a quiche or a crusty baguette.
• Occasion Ready: This salad is a star at brunches, baby showers, and summer picnics. Its bright colors and fresh flavors make it ideal for potlucks, Mother’s Day, or a simple al fresco dinner.
• Plating for Impact: For individual servings, use a wide, shallow bowl to showcase the layers. For a family-style presentation, arrange all ingredients on a large platter and toss at the table.
• Make it a Main: Transform it into a hearty entrée by adding more protein like chickpeas, shredded rotisserie chicken, or sliced steak.
• Dressing on the Side: If preparing ahead, serve the dressing separately to keep the spinach crisp and the berries from bleeding color.
• Seasonal Twists: Adapt the fruit based on the season—try peaches and raspberries in summer, or pears and pomegranate arils in the fall.

Common Mistakes to Avoid

• Mistake: Using soggy, pre-washed spinach that wilts instantly. Fix: Thoroughly dry fresh spinach leaves in a salad spinner to ensure the dressing clings properly.
• Mistake: Dressing the salad too early, causing the greens to wilt and berries to bleed. Fix: Add the vinaigrette just before serving to keep everything crisp and vibrant.
• Mistake: Chopping berries, which releases too much juice and muddies the salad. Fix: Gently slice or halve strawberries and keep blueberries whole for perfect texture.
• Mistake: Using raw, bitter pecans that lack depth. Fix: Lightly toast the pecans in a dry pan to enhance their nutty flavor and crunch.
• Mistake: Adding crumbled feta too early, causing it to dissolve into the dressing. Fix: Crumble the feta over the top as the final garnish so it stays distinct and creamy.
• Mistake: An unbalanced dressing that’s too oily or too sharp. Fix: Whisk the vinaigrette vigorously and taste for a perfect sweet-tart balance that complements the fruit.
• Mistake: Overcomplicating the ingredient list, masking the fresh flavors. Fix: Let the strawberries, blueberries, and pecans be the stars; avoid too many competing add-ins.
• Mistake: Serving a cold, flavorless salad straight from the fridge. Fix: Let ingredients sit at room temperature for 15 minutes before assembling to maximize their natural taste.

Storing Tips

• Fridge: Store the assembled Strawberry & Blueberry Spinach Salad with Pecans and Feta in an airtight container for up to 1 day. For best quality, keep the dressing separate and add just before serving to prevent the spinach from wilting.
• Freezer: Freezing is not recommended for this fresh salad. The high water content in the berries and spinach will cause them to become mushy and unappetizing upon thawing.
• Reheat: This salad is served cold and should not be reheated. If you have added a warm protein like grilled chicken, ensure it is cooled to below 40°F (4°C) before adding to the salad for safe storage.

For maximum freshness and food safety, always refrigerate your Strawberry & Blueberry Spinach Salad promptly and discard any leftovers that have been left at room temperature for more than 2 hours.

Conclusion

This Strawberry & Blueberry Spinach Salad with Pecans and Feta is a vibrant, flavorful dish perfect for any occasion. We hope you love this fresh combination of sweet berries, savory feta, and crunchy pecans. Give it a try and let us know what you think in the comments! For another delicious way to enjoy spinach and feta, check out our Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Recipe.

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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 spinach, chopped pecans, and crumbled feta in airtight containers. Add the fresh strawberries and blueberries right before serving to keep this Strawberry & Blueberry Spinach Salad with Pecans and Feta crisp and vibrant.

What can I use instead of feta cheese?

For a different flavor, try goat cheese or creamy goat cheese crumbles. If you need a dairy-free option, a sprinkle of nutritional yeast or toasted sunflower seeds can add a savory, salty element to your Strawberry & Blueberry Spinach Salad with Pecans and Feta.

How do I keep the spinach from getting soggy?

Ensure your spinach is thoroughly dried after washing. Also, dress the salad right before serving. The natural juices from the strawberries and blueberries will release over time, so adding them last helps maintain the perfect texture for your salad.