Best Strawberry & Blueberry Spinach Salad with Pecans and Feta
A refreshing and nutritious spinach salad with fresh strawberries, blueberries, crunchy pecans, creamy feta, and a tangy balsamic vinaigrette. Perfect for a healthy meal!
Equipment
- Large Mixing Bowl
- Knife
- Cutting Board
- Small Bowl
- Whisk
Ingredients
For the Salad
- 4 cups baby spinach fresh, washed and dried
- 1 cup strawberries sliced
- ½ cup blueberries fresh
- ½ cup pecans toasted
- ½ cup feta cheese crumbled
- ¼ cup red onion thinly sliced
For the Dressing
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- ½ tsp salt adjust to taste
- ¼ tsp black pepper freshly ground
Instructions
- Wash and dry the spinach, strawberries, and blueberries. Slice the strawberries and red onion.
- Toast the pecans in a dry skillet over medium heat for 2-3 minutes until they are fragrant. Let them cool.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper to create the dressing.
- In a large mixing bowl, combine the spinach, strawberries, blueberries, and red onion.
- Sprinkle the toasted pecans and crumbled feta cheese over the salad.
- Drizzle the dressing over the salad just before serving.
- Gently toss to combine or serve as is with the dressing on the side.
Video
Notes
For a vegan version, replace feta with dairy-free cheese or nutritional yeast. Store leftovers in an airtight container in the refrigerator for up to 2 days.
