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Berry Spinach Salad with Blueberries and Raspberries


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  • Author: Isabella
  • 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

  1. 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.
  2. 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.
  3. Assemble the Salad:
    • In a large bowl, combine spinach, blueberries, raspberries, and mandarin orange segments. Toss gently.
  4. Add Toppings:
    • Sprinkle crumbled feta and toasted pecans over the salad.
  5. 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