Description
A vibrant summer salad featuring crisp spinach, tart berries, crumbly feta, and toasted pecans in a warm balsamic-maple vinaigrette. Textural contrasts of crisp vs. tender and crunch vs. smooth create a balanced, harmonious bite.
Ingredients
16 cups fresh baby spinach leaves
4 cups sliced strawberries (hulled and halved)
2 cups fresh blueberries
1 cup raw pecans
4 oz crumbled feta cheese
3 tbsp balsamic vinegar
2 tbsp maple syrup
1 tbsp honey
2 tbsp olive oil
1 tsp Dijon mustard (no alcohol)
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 350°F (180°C)
Toast pecans on a baking sheet until fragrant, 5-7 minutes
In a small saucepan, whisk balsamic vinegar, maple syrup, honey, olive oil, Dijon mustard, salt, and pepper over medium heat until warm and emulsified
Toss spinach in a large bowl with half the vinaigrette until leaves are glossy
Top with blueberries, strawberries, toasted pecans, and crumbled feta
Drizzle remaining vinaigrette over the assembled salad
Notes
Rinse spinach in salted water before use
Use firm strawberries for best structure
Freeze blueberries before using to avoid mushy texture
Pecans can be substituted with walnuts for regional variations
Store leftovers in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Tossing & Roasting
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 full serving
- Calories: 350
- Sugar: 22g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg