Description
This vibrant strawberry spinach salad with blueberries and feta is a quick, fresh, and colorful summer side dish. Sweet berries, salty feta, toasted nuts, and a tangy homemade vinaigrette make it a crowd-pleaser for any occasion.
Ingredients
Scale
- 6 cups fresh baby spinach (about 6 oz), washed and dried
- 1 cup strawberries, hulled and sliced
- 1 cup fresh blueberries
- 3/4 cup feta cheese, crumbled
- 1/4 small red onion, thinly sliced
- 1/2 cup pecans or walnuts, lightly toasted and chopped
- 1 ripe avocado, sliced (optional)
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Rinse and dry the baby spinach thoroughly. Hull and slice the strawberries. Rinse and drain the blueberries. Thinly slice the red onion. If using avocado, slice just before serving.
- Toast the pecans or walnuts in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant and lightly golden. Remove from heat.
- In a small jar or bowl, combine olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, and a big pinch each of salt and pepper. Whisk or shake until creamy and emulsified. Taste and adjust seasoning as needed.
- Add spinach to a large salad bowl. Top with strawberries, blueberries, red onion, toasted nuts, and avocado if using.
- Sprinkle crumbled feta over the top. Drizzle about two-thirds of the vinaigrette over the salad.
- Toss gently with tongs or clean hands, adding more dressing as needed. Taste and adjust seasoning.
- Serve immediately, garnished with extra feta or whole berries if desired.
Notes
For best results, toss the salad just before serving to keep the spinach crisp. Toasting the nuts enhances their flavor and crunch. If prepping ahead, keep the dressing and salad components separate until ready to serve. For a vegan version, use vegan feta and maple syrup. Sunflower or pumpkin seeds can be substituted for nuts for a nut-free option.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: About 2 cups salad (1/4 of recipe)
- Calories: 220
- Sugar: 10
- Sodium: 350
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 4
- Protein: 6
Keywords: strawberry spinach salad, summer salad, blueberry salad, feta salad, easy salad, picnic salad, gluten-free salad, vegetarian salad, berry salad, healthy salad