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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-honey vinaigrette.

Ingredients

Scale
  • 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

Find it online: https://www.rapidrecipes.blog/strawberry-blueberry-spinach-salad-pecans-feta/