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Strawberry & Blueberry Spinach Salad with Pecans and Feta

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A fresh spinach salad tossed with sliced strawberries, blueberries, toasted pecans and crumbled feta, finished with a simple balsamic vinaigrette.

Ingredients

Scale
  • 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

Instructions

  1. Toast the pecans in a dry skillet over medium heat, stirring frequently, 3–5 minutes until fragrant; remove and let cool.
  2. In a small bowl or jar combine the olive oil, balsamic vinegar, honey, and Dijon mustard; whisk or shake until emulsified and season with salt and pepper.
  3. Place the baby spinach in a large salad bowl and add the sliced strawberries, blueberries, cooled toasted pecans, crumbled feta, and sliced red onion if using.
  4. Drizzle 2/3 of the dressing over the salad and gently toss to coat, adding more dressing if desired.
  5. Serve immediately so the berries remain fresh and the spinach stays crisp.

Notes

1) Toast pecans just before assembling for best crunch. 2) Reserve some whole berries and pecans for garnish to improve presentation. 3) If you prefer a sweeter dressing, increase honey to 1 tablespoon or use a strawberry balsamic.

Nutrition

Find it online: https://www.receipster.com/strawberry-blueberry-spinach-salad-pecans-feta-3/

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