If you’re searching for a vibrant, refreshing, and utterly delicious dish, look no further than this Berry Spinach Salad with Feta, Pecans, and Fresh Berries Recipe. It’s a delightful harmony of crisp baby spinach, juicy fresh berries, tangy feta, and crunchy toasted pecans, all tied together by a luscious, homemade vinaigrette. This salad is not only bursting with flavor and texture but is also visually stunning, making it perfect for any meal or occasion where you want a touch of freshness and a pop of color.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to this salad’s charm. Each element plays an important role: the berries bring a juicy sweetness and tartness, the spinach offers a tender, leafy base, the feta adds a creamy saltiness, and the pecans contribute a satisfying crunch and warmth.
- 6 cups fresh baby spinach: The soft, tender base of the salad that provides a mild, fresh flavor and a beautiful green canvas.
- 1 cup strawberries, hulled and sliced: Adds a juicy burst of sweetness and bright red color.
- 1/2 cup blueberries: Small pockets of tangy sweetness to contrast the other berries.
- 1/2 cup raspberries: Their delicate tartness balances the richer flavors in the salad.
- 1/4 cup red onion, thinly sliced: Gives a subtle sharpness and a little crunch to the mix.
- 1/3 cup crumbled feta cheese: Offers creamy, salty notes that complement the fruit beautifully.
- 1/3 cup chopped toasted pecans: Adds warmth and a crunchy texture that makes every bite interesting.
- 1/2 cup fresh strawberries (for dressing): Provides a natural sweetness and fruity base for the dressing.
- 2 tablespoons apple cider vinegar: Brings a bright tanginess to the vinaigrette dressing.
- 1 tablespoon honey or maple syrup: Balances the acidity with a smooth, natural sweetness.
- 1 teaspoon Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
- 1/4 cup olive oil: The rich body of the dressing that melds all flavors together.
- Salt and pepper to taste: Essential seasonings that enhance all the ingredients’ flavors.
How to Make Berry Spinach Salad with Feta, Pecans, and Fresh Berries Recipe
Step 1: Whip Up the Dressing
Start by blending 1/2 cup fresh strawberries, apple cider vinegar, honey, and Dijon mustard in a small blender or food processor until smooth. While blending, slowly drizzle in the olive oil to create an emulsified vinaigrette. Finish with a pinch of salt and pepper, making sure the dressing balances sweetness and tang perfectly.
Step 2: Toast the Pecans
Place the chopped pecans in a dry skillet over medium heat. Toast them for about 3 to 5 minutes until fragrant and slightly golden, stirring occasionally. This step enhances the nutty flavor and adds a lovely crunch.
Step 3: Prepare the Salad Base
Add the fresh baby spinach to a large salad bowl. This crisp green bed is the foundation that supports all those delectable toppings.
Step 4: Layer the Fresh Berries and Onion
Distribute the sliced strawberries, blueberries, raspberries, and thinly sliced red onions evenly over the spinach. The colorful berries add a juicy contrast against the savory greens and onions.
Step 5: Add Feta and Pecans
Sprinkle the crumbled feta cheese and cooled toasted pecans on top of the salad. The creamy feta and crunchy nuts create a perfect textural balance.
Step 6: Dress and Toss
Drizzle the freshly made vinaigrette over the salad just before serving to keep everything fresh and crisp. Toss gently yet thoroughly to combine all flavors and textures without bruising the berries or spinach.
How to Serve Berry Spinach Salad with Feta, Pecans, and Fresh Berries Recipe
Garnishes
For an extra touch of elegance and flavor, add a sprinkle of fresh herbs like mint or basil. You can also sprinkle some extra crumbled feta or whole pecans on top for presentation. A few whole berries scattered over the salad right before serving adds a fresh, inviting look.
Side Dishes
This salad pairs wonderfully with grilled chicken or salmon for a light, nutritious dinner. It also makes a brilliant companion to savory quiches, crusty bread, or even a delicate brunch spread with soft cheeses and fresh fruit.
Creative Ways to Present
Try serving this salad in individual glass bowls to highlight the vibrant colors of the berries and greens. Layer it in mason jars for an appealing lunch or picnic option. If entertaining, you can set up a DIY salad bar with all the ingredients, so everyone can customize their own Berry Spinach Salad with Feta, Pecans, and Fresh Berries Recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad ingredients separately in airtight containers. Keep the dressing in its own jar. This will keep the spinach crisp and the berries fresh while preventing sogginess.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. Berries and greens tend to lose their texture and flavor when frozen and thawed, which could compromise the salad’s delightful freshness.
Reheating
Since this is a fresh salad, it is meant to be eaten cold. Reheating is not necessary and may diminish the texture and flavor of the greens and berries. Instead, simply give the salad a gentle toss and freshen it with a little more dressing if needed before serving.
FAQs
Can I use other types of greens instead of baby spinach?
Absolutely! While baby spinach is tender and mild, you can substitute with arugula for a peppery bite or mixed greens for a more complex flavor. Just keep the greens fresh and crisp for the best results.
What can I substitute for pecans if I have a nut allergy?
If you need to avoid nuts, try toasted sunflower seeds or pumpkin seeds instead. They provide a crunchy texture and a lovely nutty flavor without the allergen risk.
Can I make the dressing in advance?
Yes! The vinaigrette can be made up to two days ahead and stored in the refrigerator. Just give it a good shake or stir before drizzling over the salad.
Is this salad suitable for a vegan diet?
With a simple swap of the feta cheese for a plant-based cheese or omitted entirely, this salad becomes vegan-friendly while still bursting with flavor and vibrant colors.
How do I keep the salad from getting soggy?
The key to avoiding sogginess is to toss the salad with the dressing just before serving and keep all ingredients, especially the greens and berries, refrigerated until ready to eat.
Final Thoughts
This Berry Spinach Salad with Feta, Pecans, and Fresh Berries Recipe is truly one of those dishes that brightens any meal with its fresh flavors, lovely textures, and vivid colors. Whether you’re fixing a quick lunch, bringing a dish to a get-together, or looking to add a refreshing twist to your dinner, this salad is a guaranteed crowd-pleaser. Give it a try—you just might find your new favorite salad!
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Berry Spinach Salad with Feta, Pecans, and Fresh Berries Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Berry Spinach Salad combines fresh baby spinach with a medley of juicy strawberries, blueberries, and raspberries, complemented by tangy red onions, crumbly feta cheese, and toasted pecans. Tossed in a homemade strawberry vinaigrette, it offers a refreshing and nutritious salad perfect for a light lunch or a healthy side dish.
Ingredients
Salad
- 6 cups fresh baby spinach
- 1 cup strawberries, hulled and sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/3 cup chopped toasted pecans
Dressing
- 1/2 cup fresh strawberries
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the vinaigrette: In a small blender or food processor, combine 1/2 cup strawberries, apple cider vinegar, honey, and Dijon mustard. Blend until smooth. While blending, slowly add olive oil until the dressing is fully emulsified. Season with salt and pepper to taste.
- Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans for 3 to 5 minutes until fragrant. Remove from heat and let them cool.
- Assemble the salad base: Place the fresh baby spinach in a large salad bowl as the base of the salad.
- Add berries and onions: Evenly distribute the sliced strawberries, blueberries, raspberries, and thinly sliced red onion on top of the spinach.
- Add cheese and nuts: Sprinkle the crumbled feta cheese and cooled toasted pecans over the layered salad ingredients.
- Dress the salad: Drizzle the prepared strawberry vinaigrette over the salad right before serving to keep the ingredients fresh.
- Toss and serve: Gently toss the salad to combine all flavors just before serving. Serve immediately for the best taste and texture.
Notes
- Toasting the pecans enhances their flavor and adds a pleasant crunch to the salad.
- The vinaigrette can be prepared in advance and stored in the refrigerator for up to two days.
- For a nut-free version, omit the pecans or substitute with roasted seeds like sunflower or pumpkin seeds.
- Feel free to use maple syrup instead of honey to keep the dressing vegan-friendly.
- This salad is best enjoyed fresh to maintain the vibrant texture and flavor of the berries and greens.
