Strawberry & Blueberry Spinach Salad with Pecans and Feta Recipe

Introduction

This Strawberry & Blueberry Spinach Salad with Pecans and Feta is the perfect 10-minute summer salad recipe. It combines sweet, juicy berries with savory feta and crunchy pecans for a vibrant, no-cook meal. It’s ideal for a quick lunch, a light dinner, or a stunning side dish. For another seasonal favorite, try the Christmas Pear Salad Recipe.

Ingredients

This Strawberry & Blueberry Spinach Salad is a vibrant, textural masterpiece. Crisp baby spinach forms the base for juicy, sweet berries, crunchy toasted pecans, and creamy, tangy feta, all brought together with a simple, sweet-tart vinaigrette.

• 10 ounces baby spinach (washed and dried)
• 1 pint (about 12–16 ounces) 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 medium red onion, very thinly sliced (optional)
• 5 tablespoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons honey
• 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 Strawberry & Blueberry Spinach Salad with Pecans and Feta comes together in about 15 minutes, making it roughly 20% faster than similar fruit and nut salad recipes that require toasting or candying ingredients.

Step-by-Step Instructions

Step 1 — Wash and Prepare the Greens

Thoroughly wash 5 ounces of fresh baby spinach in a salad spinner or under cold running water. Dry the leaves completely to prevent the dressing from becoming watery. Place the dry spinach in a large, wide salad bowl to make tossing easier later.

Step 2 — Hull and Slice the Strawberries

Rinse 1 pint of fresh strawberries. Remove the green hulls using a paring knife or a huller. Slice the strawberries into uniform, quarter-inch thick pieces. This ensures every bite of your Strawberry & Blueberry Spinach Salad with Pecans and Feta gets a burst of sweet berry flavor.

Step 3 — Rinse and Dry the Blueberries

Gently rinse 1 cup of fresh blueberries in a colander. Pat them completely dry with a clean kitchen towel or paper towels. Drying the blueberries helps them stick to the salad and prevents them from sinking to the bottom of the bowl.

Step 4 — Toast the Pecans

Place 1/2 cup of pecan halves in a dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until they become fragrant and lightly browned. Immediately transfer them to a plate to cool. Toasting enhances their nutty flavor and adds a delightful crunch to the salad.

Step 5 — Crumble the Feta and Make the Dressing

Crumble 4 ounces of block feta cheese by hand for the best texture. For the dressing, in a small jar, combine 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Shake vigorously until the dressing is fully emulsified.

Step 6 — Assemble the Salad

Add the prepared strawberries, blueberries, and cooled toasted pecans to the bowl with the spinach. Gently toss the ingredients with your hands or salad tongs to distribute them evenly without bruising the delicate greens and berries.

Step 7 — Add Cheese and Dressing

Sprinkle the crumbled feta cheese over the top of the assembled salad. Just before serving, drizzle the desired amount of dressing over the salad. Toss one final, gentle time to coat everything lightly, ensuring the feta and nuts are well incorporated.

Step 8 — Serve Immediately

This Strawberry & Blueberry Spinach Salad with Pecans and Feta is best enjoyed fresh. Serve it immediately on chilled plates to keep the greens crisp. For a complete meal, pair it with grilled chicken or a crusty baguette.

Nutritional Information

Calories	~280 kcal
Protein	~7 g
Carbohydrates	~22 g
Fat	~19 g
Fiber	~5 g
Sodium	~220 mg

This Strawberry & Blueberry Spinach Salad with Pecans and Feta is a nutrient-dense meal, providing a good source of Vitamin C, Vitamin K, and antioxidants from the fresh berries and spinach.

Note: Nutritional estimates are based on typical ingredients and a single serving size; values may vary with specific brands or preparation adjustments.

Healthier Alternatives

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

• Protein Swap (Chicken or Salmon) — Add grilled chicken breast or flaked baked salmon for a more substantial, protein-rich main dish.
• Lower-Carb Berry Swap — Use more blackberries and raspberries, which have slightly lower net carbs than blueberries, while keeping the vibrant, fruity flavor.
• Dairy-Free Feta Alternative — Substitute with a firm, crumbled tofu marinated in lemon juice and salt, or use a store-bought vegan feta for a similar tangy, creamy element.
• Nut-Free Instead of Pecans — Use toasted sunflower seeds or pepitas (pumpkin seeds) for a satisfying crunch without tree nuts.
• Gluten-Free Assurance — This salad is naturally gluten-free. Always check labels on any pre-made dressing or added ingredients like candied nuts to ensure they are certified gluten-free.
• Lower-Sodium Version — Opt for unsalted pecans, reduce or omit added salt in the dressing, and choose a low-sodium feta cheese.
• Greens Variation — Swap half the spinach for arugula or massaged kale for a different peppery or hearty texture.
• Sweetener Adjustment — In the dressing, replace honey with pure maple syrup or a sugar-free alternative like monk fruit syrup for a different flavor profile or lower sugar content.

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 or pan-seared salmon for a complete, protein-packed meal.
• It makes a fantastic side for summer barbecues, complementing burgers, brats, or grilled vegetable skewers.
• For a lighter lunch, top it with grilled shrimp or chickpeas to turn it into a hearty main dish.

Ideal Occasions

• This salad is a star at potlucks, picnics, and baby or bridal showers due to its beautiful color and make-ahead friendly nature (add dressing just before serving).
• It’s a refreshing starter for a dinner party or a bright, healthy component of a weekend brunch spread.
• Pack it for a work lunch in a separate container from the dressing to keep the spinach perfectly crisp.

Plating & Presentation Tips

• Use a large, wide platter or a shallow bowl to showcase all the colorful ingredients instead of piling them high.
• For individual servings, layer the spinach first, then artfully arrange the strawberries, blueberries, pecans, and feta on top for a restaurant-style look.
• Consider serving the dressing in a small pitcher on the side so guests can add their desired amount, keeping leftovers fresh.

Common Mistakes to Avoid

• Mistake: Using soggy, pre-washed spinach that wilts instantly. Fix: Thoroughly dry fresh spinach leaves with a salad spinner and paper towels to ensure the dressing clings properly.
• Mistake: Dressing the salad too early, causing everything to become a mushy, unappetizing mess. Fix: Always add the vinaigrette just before serving to keep the spinach crisp and the berries vibrant.
• Mistake: Cutting strawberries and blueberries too small, making them bleed color and lose texture. Fix: Slice strawberries into halves or quarters and leave blueberries whole to maintain their juicy integrity.
• Mistake: Using raw, bitter pecans that lack depth. Fix: Lightly toast the pecans in a dry pan for 3-5 minutes to unlock their nutty flavor and add a satisfying crunch.
• Mistake: Adding crumbled feta cheese at the wrong time, causing it to dissolve into the dressing. Fix: Gently fold in the feta crumbles as the final step to preserve their creamy, salty pockets.
• Mistake: Creating an imbalanced, overly sweet or acidic dressing. Fix: Follow a classic 3:1 oil-to-acid ratio and balance the tang with a touch of honey or maple syrup.
• Mistake: Serving the Strawberry & Blueberry Spinach Salad with Pecans and Feta straight from the fridge, muting the flavors. Fix: Let ingredients sit at room temperature for 15 minutes before assembling for the best taste.
• Mistake: Overcomplicating the salad with too many competing ingredients. Fix: Stick to the core components—the sweet berries, salty feta, crunchy pecans, and tangy dressing are perfectly balanced as is.
• Mistake: Using a dull knife to cut berries, which mashes them and causes juice loss. Fix: Employ a sharp chef’s knife for clean cuts that keep the fruit’s shape and juices intact.

Storing Tips

• Fridge: Store your Strawberry & Blueberry Spinach Salad with Pecans and Feta in a sealed container for up to 1 day. Keep the dressing separate and add just before serving to prevent the spinach from wilting and the berries from bleeding.
• 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 watery upon thawing, ruining the salad’s texture.
• Reheat: This salad is served cold and should not be reheated. If you have added a warm component like grilled chicken, reheat that portion separately to an internal temperature of 165°F (74°C) before adding it back to the cold salad.

For the best quality and food safety, always keep your prepared salad refrigerated at 40°F (4°C) or below until you are ready to enjoy it.

Conclusion

This vibrant Strawberry & Blueberry Spinach Salad with Pecans and Feta is a perfect balance of sweet, savory, and crunchy. It’s a quick, healthy meal that’s as beautiful as it is delicious. Give it a try and let us know what you think in the comments! For another dish featuring creamy feta, check out our Mediterranean Chicken Gyros with Creamy Feta Tzatziki Recipe.

Print

Strawberry & Blueberry Spinach Salad with Pecans and Feta

Print Recipe

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

• Author: Sophie Lane
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4–6 1x
• Method: Salad
• Cuisine: American

Ingredients

Scale 1x2x3x

• 10 ounces baby spinach (washed and dried)
• 1 pint (about 12–16 ounces) 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 medium red onion, very thinly sliced (optional)
• 5 tablespoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons honey
• 1/2 teaspoon Dijon mustard (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Toast the pecans: Spread pecans on a baking sheet and toast in a 350°F (175°C) oven 5–8 minutes until fragrant and lightly browned; let cool and roughly chop.
2. Prepare the dressing: In a small bowl or jar combine extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard (if using), and a pinch of salt and pepper; whisk or shake until emulsified.
3. Assemble the salad: In a large bowl add the baby spinach, sliced strawberries, blueberries, toasted pecans, thinly sliced red onion (if using), and crumbled feta.
4. Dress and toss: Pour about two-thirds of the dressing over the salad and toss gently to coat; taste and add more dressing if desired.
5. Serve immediately: Transfer to a serving bowl or divide among plates and serve right away so berries stay intact and spinach remains crisp.

Notes

1) Toasting pecans enhances their flavor — watch them closely so they don’t burn. 2) For a sweeter dressing substitute 1 teaspoon strawberry or white balsamic for regular balsamic. 3) Serve the dressing on the side if preparing ahead to keep greens from wilting.

Nutrition

• Calories: 260
• Sugar: 12
• Sodium: 220
• Fat: 20
• Saturated Fat: 3
• Unsaturated Fat: 17
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 4
• Protein: 5
• Cholesterol: 10

FAQs

Can I make this salad ahead of time?

You can prepare the components in advance, but assemble just before serving. Keep the dressing separate and store the washed greens, chopped fruits, and nuts in airtight containers in the refrigerator. This prevents the spinach from wilting and keeps your Strawberry & Blueberry Spinach Salad with Pecans and Feta fresh and crisp.

What can I use instead of feta cheese?

For a different flavor or a dairy-free option, try crumbled goat cheese, shaved Parmesan, or a plant-based alternative. The salty, tangy element is key to balancing the sweet berries in this 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 soften, and the berries may release some juice, so it’s best enjoyed fresh. For the best texture, consider storing the components separately if you anticipate having leftovers.