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
Scale
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.
