Strawberry & Blueberry Spinach Salad with Pecans and Feta
A fresh spinach salad tossed with sliced strawberries, blueberries, toasted pecans and crumbled feta, finished with a simple balsamic-honey vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4–6 1x
- Method: Salad
- Cuisine: American
Ingredients
Scale
- 10 ounces baby spinach, washed and dried
- 1 pint (about 2 cups) strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1/2 cup pecan halves, 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 maple syrup)
- 1/2 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Toast the pecans: spread pecans on a baking sheet and toast in a 350°F (175°C) oven 5–8 minutes until fragrant; remove and let cool, then roughly chop.
- Make the dressing: whisk together olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl; season with salt and pepper to taste.
- Assemble the salad: in a large bowl combine baby spinach, sliced strawberries, blueberries, red onion (if using), toasted pecans, and crumbled feta.
- Dress and toss: drizzle 2/3 of the dressing over the salad and gently toss to coat; add more dressing if desired.
- Serve immediately so berries remain intact and pecans stay crunchy.
Notes
1) Toasting the pecans enhances flavor—watch closely so they don’t burn. 2) For a sweeter dressing, substitute 1 tablespoon honey with 1 tablespoon strawberry or raspberry jam. 3) Serve dressing on the side if making ahead to keep greens crisp.
Nutrition
- Calories: 230
- Sugar: 9
- Sodium: 210
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 4
- Cholesterol: 10