Spinach Berry Salad with Sweet Poppyseed Dressing
A vibrant American salad combining fresh baby spinach, sweet strawberries, blueberries, roasted pecans, and tangy feta, dressed in a sweet poppyseed vinaigrette. Balanced textures and flavors make it perfect for summer.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fresh baby spinach – 6 cups (chilled, dry)
Strawberries – 1 cup (sliced)
Blueberries – 1 cup (washed and dried)
Pecans – 1/2 cup (toasted, 3-5 minutes at 325°F)
Feta cheese – 1/2 cup (crumbled)
Olive oil – 1/3 cup (extra virgin)
Apple cider vinegar – 2 tablespoons
Sugar – 1-1/2 tablespoons (cane preferred)
Poppyseeds – 1 tablespoon (plain or ground)
Instructions
Preheat oven to 325°F (160°C)
Place pecans on baking sheet. Toast 3-5 minutes, stirring halfway
Chop strawberries into 1/4″ slices
Crack feta cheese into bite-sized pieces
Whisk olive oil in bowl for 30 seconds until aerated
Add vinegar and increase whisking speed to emulsify
Incorporate sugar until dissolved
Stir in poppyseeds to finish dressing
In large bowl, combine spinach, strawberries, blueberries, and toasted pecans
Sprinkle with crumbled feta
Pour dressing over salad and toss gently
Serve at room temperature
Notes
For optimal emulsion, ensure vinegar and oil reach same temperature before whisking
Use microplane to evenly crumble feta for consistent texture
Strawberries can be peeled for cleaner presentation