Description
This Delicious Berry Spinach Salad is a vibrant, fresh, and flavorful dish featuring a mix of baby spinach, assorted berries, tangy feta cheese, and toasted pecans, all brought together with a homemade strawberry vinaigrette. Perfect for a light lunch or a refreshing side, this salad balances sweet, tart, and savory flavors with a delightful crunchy texture.
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 (for dressing)
- 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
- Make the Dressing: Begin by preparing the homemade berry vinaigrette, which will be the star of your Berry Spinach Salad. In a small blender or food processor, combine 1/2 cup of fresh strawberries, apple cider vinegar, honey or maple syrup, and Dijon mustard. Blend until the mixture is smooth and well combined. As you blend, slowly add olive oil until the dressing is emulsified. Don’t forget to season the vinaigrette with salt and pepper to taste—a perfect dressing should have a balance of flavors, and this is where you can adapt it to suit your palate!
- Toast the Pecans: Enhancing the nuttiness of your pecans is crucial for this salad. Place the chopped pecans into a dry skillet set over medium heat. Toast them for about 3-5 minutes or until they are fragrant and slightly golden. Make sure to stir them frequently to prevent burning. Once toasted, remove the pecans from the skillet and set them aside to cool. This step adds a wonderful crunch to your salad and brings out the best in the pecans.
- Assemble the Salad: Now for the fun part! In a large salad bowl, add the dry baby spinach, creating a foundation for your colorful toppings. Next, evenly distribute the sliced strawberries, blueberries, raspberries, and thinly sliced red onion over the spinach. Visual appeal is essential in a salad, so aim for an even distribution that showcases each ingredient beautifully. Sprinkle the crumbled feta cheese atop the salad, followed by the cooled, toasted pecans. Their crunch will add texture, while the feta offers a creamy contrast to the fresh fruits.
- Dress and Serve: Just before you are ready to serve your salad, drizzle the prepared dressing over the top. It’s best not to add the vinaigrette too early, as spinach can wilt. Toss the salad gently to combine all the delicious ingredients, ensuring every bite is full of flavor. Serve immediately for the freshest taste, and enjoy your delightful Berry Spinach Salad.
Notes
- Toast pecans carefully over medium heat and stir frequently to avoid burning.
- Add dressing just before serving to prevent spinach from wilting.
- You can substitute honey with maple syrup for a vegan dressing.
- For extra crunch, add more toasted nuts or seeds if desired.
- This salad is best served fresh but can be refrigerated for up to 4 hours without dressing.
