Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, making it ideal for busy weeknights or last-minute gatherings.
- Nutritious: Packed with vitamins, antioxidants, and healthy fats from the fresh fruits, spinach, and pecans.
- Versatile: Pairs well with grilled meats, baked chicken, pasta, or can be enjoyed on its own for a light lunch.
- Visually Appealing: The combination of colorful berries and greens makes for a beautiful presentation.
Ingredients
- 6 oz fresh baby spinach
- 2 cups fresh blueberries
- 1 cup fresh raspberries
- ½ cup mandarin orange segments
- ⅓ cup crumbled feta cheese
- 1 cup pecans, toasted (some chopped)
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey (or brown sugar). Heat over medium heat until it reaches a gentle boil. Reduce the heat to a simmer and cook, stirring occasionally, until the mixture thickens and reduces by about half, approximately 10 minutes. Remove from heat and let it cool.
- Toast the Pecans: Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast for about 10 minutes, watching carefully to prevent burning. Remove from the oven and let them cool.
- Assemble the Salad: In a large bowl, combine the baby spinach, blueberries, raspberries, and mandarin orange segments. Toss gently to mix.
- Add Toppings: Sprinkle the crumbled feta cheese and toasted pecans over the salad.
- Dress the Salad: Drizzle the cooled balsamic glaze over the assembled salad just before serving.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes (for the balsamic glaze and toasting pecans)
- Total Time: 25 minutes
Variations
- Greens: Substitute baby spinach with arugula, kale, or mixed greens for a different flavor profile.
- Berries: Add or replace with strawberries or blackberries based on availability and preference.
- Nuts: Use walnuts, almonds, or cashews instead of pecans. Toasting the nuts enhances their flavor and adds crunch.
- Cheese: Goat cheese or blue cheese can be used in place of feta for a creamier or more robust taste.
- Protein Addition: Incorporate grilled chicken or shrimp to make it a complete meal.
Storage/Reheating
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. To maintain freshness, store the dressing separately and add just before serving.
- Make-Ahead Tips: Prepare the balsamic glaze in advance and refrigerate for up to a week. Combine all salad ingredients except the nuts and dressing, and refrigerate. Add nuts and drizzle with dressing just before serving to keep the nuts crunchy and the salad fresh.
FAQs
What can I use instead of balsamic glaze?
You can use a store-bought balsamic vinaigrette or make a simple dressing by mixing olive oil, balsamic vinegar, honey, and Dijon mustard.
Can I use frozen berries?
Fresh berries are recommended for the best texture and flavor. Frozen berries may release extra moisture, making the salad soggy.
How do I keep the pecans crunchy?
Add the toasted pecans to the salad just before serving to maintain their crunch.
Is there a vegan alternative to feta cheese?
Yes, you can use a plant-based feta cheese or omit it altogether.
Can I prepare this salad in advance?
Yes, assemble the salad without the nuts and dressing, and store it in the refrigerator. Add the nuts and dressing just before serving.
What other dressings pair well with this salad?
A raspberry vinaigrette or lemon poppy seed dressing would complement the flavors nicely.
How can I add more protein to this salad?
Grilled chicken, shrimp, or chickpeas are great additions for extra protein.
Can I use other types of nuts?
Absolutely, almonds, walnuts, or cashews can be used as alternatives to pecans.
How do I prevent the spinach from wilting?
Keep the dressing separate until just before serving to prevent the spinach from wilting.
Is this salad suitable for people with nut allergies?
Yes, simply omit the nuts or replace them with
Berry Spinach Salad with Blueberries and Raspberries
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This vibrant Berry Spinach Salad is a fresh and nutritious combination of baby spinach, blueberries, raspberries, mandarin oranges, toasted pecans, and crumbled feta cheese, all drizzled with a rich homemade balsamic glaze. Perfect for any occasion, this quick and easy salad is ready in just 25 minutes and pairs beautifully with a variety of main dishes.
Ingredients
- 6 oz fresh baby spinach
- 2 cups fresh blueberries
- 1 cup fresh raspberries
- ½ cup mandarin orange segments
- ⅓ cup crumbled feta cheese
- 1 cup pecans, toasted (some chopped)
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
Instructions
- Prepare the Balsamic Glaze:
- Combine balsamic vinegar and honey (or brown sugar) in a small saucepan. Heat to a gentle boil, then simmer, stirring occasionally, until reduced by half (about 10 minutes). Cool before using.
- Toast the Pecans:
- Preheat oven to 350°F (175°C). Spread pecans on a baking sheet in a single layer and toast for 10 minutes, watching carefully. Cool.
- Assemble the Salad:
- In a large bowl, combine spinach, blueberries, raspberries, and mandarin orange segments. Toss gently.
- Add Toppings:
- Sprinkle crumbled feta and toasted pecans over the salad.
- Dress the Salad:
- Drizzle with the balsamic glaze just before serving.
Notes
- Make Ahead Tips: Prepare the glaze in advance and refrigerate for up to a week. Assemble the salad without nuts and dressing, and refrigerate. Add nuts and dressing just before serving.
- Substitutions: Swap feta for goat cheese, pecans for walnuts, or spinach for arugula. Add strawberries or blackberries for variety.
- Storage: Keep leftovers in an airtight container for up to 3 days, storing dressing separately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
